When it comes to desserts, few can match the rich, creamy goodness of a cheesecake. But have you ever tried one with a Filipino spin? Imagine the rustic, caramelized beauty of a Basque cheesecake paired with the nutty-sweet flavor of ube. That's exactly what you get with this ube basque cheesecake-a dessert that's bold, colorful, and absolutely unforgettable.
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If you love cheesecake, you'll also enjoy my Burnt Basque Cheesecake recipe-it's where I first learned the secrets behind that signature burnt top.
What is ube Basque cheesecake?
Ube basque cheesecake is a cross-cultural dessert born from Spain's Basque Country and the Philippines' love for ube (purple yam). It has all the hallmarks of the original Basque cheesecake-custardy center, burnt caramel top-while showcasing the unique flavor and color of ube.
Ingredients you'll need
Here's what makes this cheesecake so special:
- Cream cheese - Always go for block-style, not spreadable tubs. Philadelphia cream cheese is the gold standard and happens to be what many original Basque cheesecake recipes call for. Let it soften at room temp so it blends smoothly.
- White sugar - Brings sweetness and balances the richness of the cream cheese. Adjust slightly to taste.
- Ube extract - Just a few drops transform this cheesecake with its iconic purple hue and nutty-vanilla flavor. Don't overdo it-ube extract is strong.
- Vanilla extract - Compliments the ube and tones down any eggy notes.
- Eggs - The backbone of the cheesecake. Use room-temperature eggs so they whisk in evenly and bake consistently.
- Cream - Thickened or heavy cream lightens the texture and keeps the cake from being overly dense. The more cream, the softer the set.
- Cornstarch - Helps bind and stabilize the batter for a smooth, custard-like finish.
Step-by-step instructions
Preparation
- Preheat oven to 465°F (240°C).
- Line a 6-inch / 15 cm round cake tin with baking paper. Make sure the paper comes up higher than the tin edges, since the cheesecake will puff while baking.
Mixing the batter
- Cream cheese & sugar: In a large bowl, beat softened cream cheese until smooth. Add sugar and mix until combined.
- Flavoring: Beat in ube extract, cornstarch, and vanilla until lump-free.
- Eggs: Add the eggs one at a time, whisking until fully incorporated.
- Cream: Pour in heavy cream and whisk until just smooth-don't overmix.
Baking
- Pour the batter into the prepared tin.
- Bake for 25 minutes, until the top is deeply browned but the center still jiggles slightly.
Cooling
- Wedge a spoon in the oven door and let the cake rest for 10 minutes.
- Remove and place the cheesecake straight into the fridge to cool for at least 4 hours, ideally overnight.
- Unmold, slice, and enjoy!
Tips for the perfect cheesecake
- Use room temperature ingredients for a silky-smooth batter.
- Don't add too much ube extract-a little goes a long way.
- The burnt top is intentional-don't pull it out too soon. That caramelization adds flavor depth.
Serving and storing your cheesecake
Presentation ideas
- Dust lightly with powdered sugar for contrast.
- Garnish with fresh fruit like mangoes or strawberries.
- Serve with coffee or hot tea to balance the richness.
Storage tips
- Fridge: Keep covered for up to 5 days.
- Freezer: Wrap slices individually in plastic, then store airtight for up to 1 month. Thaw overnight in the fridge before serving.
FAQ
It has the same creamy center and burnt top but with a nutty sweetness and vibrant purple color from ube extract.
Yes-this cheesecake actually tastes better after resting in the fridge overnight.
Yes, but it will slightly change the texture and sweetness. Extract is more concentrated and gives a stronger purple color.
Nope! Basque cheesecakes are meant to bake at high heat without one, giving them their rustic burnt finish.
Conclusion: a cheesecake worth making
This ube basque cheesecake is proof that simple ingredients can create something spectacular. It's creamy, bold, and has that signature burnt top with a Filipino twist. Bake it once, and I promise you'll come back to it for birthdays, holidays, or just because you need a little color (and sweetness) in your week.
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📖 Recipe
Ube Basque Cheesecake
A creamy Basque cheesecake with a Filipino twist — featuring the nutty sweetness of ube and the rustic caramelized top that makes this dessert unforgettable.
Ingredients
- 450 g cream cheese, softened
- ¾ cup white sugar
- 1 teaspoon ube extract
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup heavy cream
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 465°F (240°C). Line a 6-inch round cake tin with baking paper, ensuring it extends above the edges.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Mix in ube extract, cornstarch, and vanilla until lump-free.
- Add eggs one at a time, whisking until fully incorporated.
- Pour in heavy cream and whisk until smooth (do not overmix).
- Pour batter into prepared tin and bake for 25 minutes, until the top is browned but the center still jiggles.
- Wedge a spoon in the oven door and let cake rest for 10 minutes before removing.
- Refrigerate for at least 4 hours, ideally overnight.
- Unmold, slice, and serve.
Notes
Use room-temperature ingredients for a silky texture. Don’t add too much ube extract — it’s strong. The burnt top is intentional and adds flavor depth.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 310Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 110mgSodium: 190mgCarbohydrates: 26gFiber: 0gSugar: 22gProtein: 6g
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