Creamy Ube Basque Cheesecake (5 Ingredients)
Indulge in the creamy richness and vibrant purple hue of our Ube Basque Cheesecake, a delectable fusion of Filipino flavors and Basque-style cheesecake, offering a delightful twist on a classic dessert that's sure to captivate your taste buds.
Servings: 8 people
Calories: 232kcal
Equipment
- 1 springform pan (9 inch)
- parchment paper
- mixing bowls
- measuring cups and spoons
- electric mixer
Ingredients
- 1 cup sugar
- 3 cups cream cheese room temperature
- 5 pcs whole eggs room temperature
- 1 cup heavy cream
- 3 tablespoon ube flavoring (add more to achieve the desired color)
Instructions
- Preheat Oven: Preheat your oven to 410°F. Line the bottom and sides of a 9-inch (23 cm) round springform pan with parchment paper, ensuring some overhang on the sides for easy removal.
- Mix Cream Cheese and Sugar: In a large mixing bowl, combine the cream cheese and sugar. Use a stand mixer or handheld electric mixer to beat the mixture until smooth and creamy.3 cups cream cheese, 1 cup sugar
- Add Eggs: Add the eggs to the cream cheese mixture one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.5 pcs whole eggs
- Combine Ube Flavoring with Heavy Cream: In a separate bowl, mix the ube flavoring with the heavy cream until well combined. The ube flavoring can be ube extract, ube powder, or mashed cooked ube.3 tablespoon ube flavoring, 1 cup heavy cream
- Combine All Ingredients: Gradually pour the ube-flavored heavy cream mixture into the cream cheese mixture while mixing on low speed. Continue mixing until all ingredients are well combined and the batter is smooth.
- Strain the Batter: To ensure there are no lumps in the batter, strain it through a fine-mesh sieve or cheesecloth into a clean bowl. This step will result in a smoother texture for your cheesecake.
- Line Pan with Parchment and Pour Batter: Line the prepared springform pan with parchment paper, then pour the strained batter into the pan. Use a spatula to spread the batter evenly.
- Bake: Place the pan in the preheated oven and bake the cheesecake for 40-45 minutes, or until the top is deeply golden brown and the center is set with a slight jiggle.
- Cool and Refrigerate: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up before serving.
- Serve: When ready to serve, carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and enjoy your delicious Ube Basque Cheesecake!
Notes
- Opt for high-quality cream cheese, eggs, and heavy cream for the best flavor and texture.
- Ensure that your cream cheese and eggs are at room temperature before mixing to ensure a smooth and creamy batter.
- Mix the batter until just combined to avoid incorporating too much air, which can cause cracks in the cheesecake.
- Bake the cheesecake at a high temperature (around 410°F ) to achieve that signature caramelized top and creamy interior.
- A springform pan makes it easy to remove the cheesecake without damaging its delicate texture.
- Allow the cheesecake to cool completely at room temperature before refrigerating to prevent condensation from forming on the surface.
- For the best flavor and texture, chill the cheesecake in the refrigerator for several hours or overnight before serving.
Nutrition
Calories: 232kcal | Carbohydrates: 14g | Protein: 5.3g | Fat: 17.8g | Saturated Fat: 11.1g | Cholesterol: 58mg | Sodium: 137mg | Potassium: 88mg | Sugar: 12.7g | Calcium: 40mg
