Creamy basque cheesecake with a Filipino twist. This Ube basque cheesecake is a stunning purple color with a creamy texture and vanilla-like smoky flavor.
What is a basque cheesecake?
Originating in San Sebastian, Spain the burnt basque cheesecake has taken the world by storm with its silky smooth texture and unorthodox burnt crust. Although it’s been a good couple of years since these cheesecakes came to light, their popularity never seems to fade. Something so addicting about the char on these cakes keeps you coming back for more.
I uploaded a mini basque cheesecake on my blog when I just began, and it is still one of my most popular recipes to this day. Since then I’ve uploaded a couple of different variations ranging from pumpkin spice to chocolate and matcha.
With the rise in ube’s popularity, I feel like an ube flavored basque cheesecake is an absolute must. The sweet and nutty vanilla-like flavor of ube works perfectly in a cheesecake. And when contrasted with the smoky burnt top of a basque-style cheesecake… delicious!
What is ube?
If you aren’t familiar with ube or purple yam, it is a purple root vegetable originating in the Philippines. It has a sweet, slightly nutty, vanilla-y taste and is commonly used in desserts.
Ube is often confused with taro and purple sweet potato. Taro is not as vibrant in colour and sweetness, and is used more often in savoury dishes. On the other hand purple sweet potato has a more intense purple colour and sweetness. If you can’t find ube, purple sweet potato is often a great alternative.
How is ube used in desserts?
There are so many different ways to incorporate ube into your desserts, whether that be using it fresh, powdered, frozen, grated, or even as an extract or jam.
Depending on where you live it can be hard to find fresh ube to work with, that’s why frozen alternatives are great and found in most Asian grocery stores. They even have it ready-grated so you can simply add it to whatever you are making.
Ube jam or ube halaya is the most traditional way to prepare ube for desserts. This is essentially a thick purple paste made by cooking down ube, milk, cream, and sugar. While you can make this at home it is also available pre-made in Filipino supermarkets.
As there is quite a lot of work that goes into making desserts themselves pre-made ube halaya is the go-to for me.
However, getting your hands on ube halaya can be difficult, especially if you don’t have access to a specialty Filipino supermarket.
In that case, ube extract is your best bet. Ube extract is essentially a bottle of concentrated ube flavor. This extract goes a long way, and just a couple of drops will transform your batters and dough into a bright purple color with a fragrant ube flavor.
I love using ube extract not only because it is easy and accessible, but you can add as much ube flavor as you won’t without impacting the texture of your baked goods, and that’s why we are using it in this recipe!
Ingredients
Cream cheese
Block-style cream cheese is the best for this kind of cheesecake as it has more structure.
Spreadable cream cheeses often have emulsifiers and other ingredients to make them softer and more spreadable. We want our cheesecake to set after being baked so it’s best to stay away from those.
The best brand of cream cheese to use here is Philadelphia cream cheese. It’s been said that the original basque cheesecake uses Philly cream cheese, so we want to recreate that flavor as close as possible.
Make sure you use softened cream cheese otherwise you will have a hard time incorporating the ingredients.
Ube Extract
Ube extract is the hero behind the flavor and color of this cheesecake. A couple of drops will go a long way so don’t be tempted to add more, otherwise, the flavor may get overwhelming.
Vanilla Extract
Vanilla extract helps to enhance the vanilla notes of ube while also helping to balance out any egginess from the added eggs.
White Sugar
Sugar is needed to give this cake sweetness! You can increase or decrease the amount you use according to your taste preferences.
Eggs
The eggs give the cake structure, binding all the ingredients together. They also help give the overall creamy texture of the cake.
Make sure you use room-temperature eggs. Fridge cold eggs will cool the batter down and change the overall bake time. This makes it harder to gauge when the cake is ready.
Cream
Thickened or heavy cream work best here! Cream breaks up the super-rich cream cheese and adds some lightness to the cheesecake. The more cream you use the softer your cheesecake will be, so keep that in mind otherwise it won’t set!
Tips for Perfect Ube Basque Cheesecake
Crumpled parchment secret
Crumple your parchment before fitting it into the pan. The folds create that signature rustic look while helping the cheesecake rise evenly without sticking.
Two-stage bake method
Begin at a very high temperature to char the surface, then lower the heat midway. This ensures a golden, smoky crust without drying out the creamy middle.
Cool with care
Instead of rushing to the fridge, let the cheesecake rest in the oven with the door ajar. Then chill overnight for a texture that’s luxuriously smooth.
Lemon and salt balance
A squeeze of lemon juice or a pinch of sea salt lifts the richness, brightening every bite and preventing the flavor from becoming too heavy.
Pan size matters
Using a smaller pan creates a taller, creamier center, while a larger pan yields a thinner cheesecake with more caramelized surface. Choose based on your style.
Storage strategy
Wrap slices individually in parchment before refrigerating. This avoids soggy edges and keeps each piece ready to serve at its best.
Variations
La Viña classic
Strip it back to basics with the authentic San Sebastián version. No crust, no extra flavors, just cream cheese, eggs, sugar, and cream in their purest form.
Citrus twist
Add grated orange zest or swirl in marmalade for a bright Mediterranean flavor that contrasts the smoky top with refreshing citrus notes.
Matcha elegance
Blend in matcha powder for a cheesecake with earthy undertones and a soft green hue, perfect for pairing with whipped cream or fresh fruit.
Espresso edge
Incorporate a shot of espresso or a spoonful of instant coffee for subtle mocha undertones. It turns the cheesecake into a dessert-café hybrid.
Chocolate swirl
Melt dark chocolate and fold it into part of the batter, swirling before baking. The contrast of rich cocoa with creamy cheesecake is indulgence at its best.
Nutty layer
Top the cheesecake with crushed almonds or hazelnuts after baking. Their crunch adds depth to the soft, custardy center.
Serving Suggestions
Berry compote
Serve with a warm berry compote to balance richness with tart, juicy flavors. The contrast makes each bite brighter.
Caramel drizzle
A thin stream of salted caramel sauce across the top brings a luxurious, buttery sweetness that complements the smoky crust.
Whipped cream crown
Add a tall swirl of lightly sweetened whipped cream. The airy texture balances the density of the cheesecake perfectly.
Citrus garnish
Arrange thin slices of orange or grapefruit, tossed lightly in syrup, for a refreshing decorative flourish.
Ice cream pairing
A scoop of vanilla bean or pistachio ice cream turns each slice into a restaurant-worthy plated dessert.
Coffee or tea companion
Serve alongside a strong espresso, cappuccino, or matcha latte. The pairing elevates the cheesecake into a café-style experience at home.
Common Mistakes to Avoid
Overmixing the batter
Too much mixing adds air bubbles, which expand and burst, leaving cracks on the surface. Mix just until smooth.
Baking only at low heat
Skipping the initial high temperature means you’ll miss the iconic burnt top. High heat is essential for that caramelized finish.
Using low-fat cream
Low-fat cream or spreadable cheese leaves the batter too thin and prevents it from setting properly. Always use block-style and heavy cream.
Cutting too soon
Slicing before the cheesecake is fully chilled causes the soft center to collapse. Rest overnight for neat, creamy slices.
Wrong pan choice
Using a pan without proper lining or a springform can make unmoulding messy. A springform with well-crumpled parchment works best.
Ignoring pan size
Pan dimensions affect bake time and texture. A mismatch may leave your cheesecake underdone or overly dry.
Frequently Asked Questions
How long does ube cheesecake last?
If stored in an airtight container in the fridge this cake should last up to 4 days. As this cake is made from cheese and cream it is important to keep it chilled. You can eat it straight from the fridge!
Can I freeze this ube cheesecake?
Yes definitely! This is the best kind of cake to freeze as it won’t change form or get soggy when defrosted.
If you are freezing this cake cut it into slices, wrap them in cling wrap and freeze. When you are ready to eat it simply take it out and let it thaw in the fridge.
Why isn’t the top of my cheesecake charring?
Some ovens run at a lower temperature than others. Other ovens have an uneven heat distribution, causing parts of the oven to be hotter than others.
If you find that the top of your cheesecake isn’t looking charred, turn up your oven temperature in the last 5-10 minutes.
If it’s near the end of your bake time and it still isn’t looking charred enough, turn your oven to its grill or broiler setting. This will concentrate the heat on the top of your cheesecake in the last couple of minutes for a burnt crust. Make sure you keep an eye on it as this can burn your cheesecake very quickly.
How do I know when my basque cheesecake is done?
The cheesecake is done when the edges have set but the center is still soft and jiggly. If you give your cheesecake a shake it should have a nice wobble.
The cheesecake may appear to be underbaked, but it will continue to cook as it cools, allowing it to come to the perfect consistency.
Should my cheesecake be jiggly in the middle?
Yes! If your cheesecake is firm in the center you have overbaked your cheesecake. Overbaked cheesecake will have less of a creamy texture and more of a dry and cloying consistency.
The edges should be set, but the center should be soft.
I don’t like having a soft center, can I bake this for longer?
If a soft-centered cheesecake isn’t your calling then you can definitely make this or longer. Only bake it for another 5-10 minutes, otherwise, your cheesecake will turn out too dry.
Why did my basque cheesecake crack so much?
The main culprit behind a super cracked basque cheesecake is overmixing the cheesecake batter. Overmixing the batter will introduce air bubbles into the batter.
Air bubbles are a cheesecake’s worst enemy. This is because air bubbles rise to the surface of the cheesecake as it bakes. When they reach the surface and pop this causes cracks to form.
To prevent cracks from forming make sure you use room temperature cream cheese. Chilled cream cheese is notoriously difficult to mix, and will definitely cause you to overwork your batter. If your cheese is cold give it a few quick zaps in the microwave to soften it up.
Another trick I use to prevent cracks from forming is mixing the batter by hand. While this is more labor intensive than using a stand mixer or hand mixer it ensures your cheesecake is at a silky smooth consistency without the volcano-like cracks.
If you do use a stand mixer to make this make sure you use a paddle attachment and only beat at medium speed.
Can I make this with a base like a regular ube cheesecake?
Yes, you definitely can! While a traditional basque cheesecake doesn’t have a base you are definitely free to add one.
Simply crush some graham crackers or digestive biscuits and mix them with just enough melted butter to hold them together. Then press the cracker crumbs into the base of a springform pan lined with parchment paper.
It’s important to use a springform pan if you are baking this with a crust, otherwise, it will be very difficult to unmould.
Can I make Basque cheesecake without cream cheese
Yes, you can substitute with mascarpone or ricotta. Mascarpone will be richer and silkier, while ricotta adds a lighter, more grainy texture.
Why is it called burnt cheesecake
The name comes from its intentionally dark top, baked at very high heat. The caramelization creates a smoky, bittersweet flavor that balances the creamy center.
Is Basque cheesecake healthier than New York cheesecake
It is slightly lighter because it has no crust, but it still uses cream, sugar, and cheese. Portion size is the best way to manage indulgence.
How do I stop condensation from softening the top
Wrap cooled slices in parchment and store them in an airtight container. This prevents moisture buildup that softens the caramelized crust.
Can I bake it in a regular cake pan
Yes, but line it very generously with parchment to lift the cheesecake out after baking. A springform pan makes unmoulding much easier.
What makes Basque cheesecake different from New York cheesecake
Basque cheesecake is crustless, airy, and baked quickly at high heat for a burnt top. New York cheesecake is dense, slow-baked, and has a classic graham cracker crust.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Ube Basque Cheesecake
Creamy basque cheesecake with a Filipino twist. This Ube basque cheesecake is a stunning purple color with a creamy texture and vanilla-like smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 1 x 6-inch cake 1x
- Category: Cake
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
- 16 oz (450 g) Cream cheese, room temperature
- 3/4 cup (150 g) White sugar
- 1 tsp Ube extract
- 2 tbsp (14 g) Cornstarch
- 1 tsp Vanilla extract
- 3 Large eggs, room temperature
- 3/4 cup (180 ml) Thickened/Heavy cream
Instructions
- Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper
- Place the cream cheese in a large bowl and beat until smooth
- Add the sugar and mix until well combined
- Add the ube extract, cornstarch and vanilla extract and beat until smooth and lump-free
- Whisk in the eggs, then add the cream and whisk until smooth
- Pour into the lined cake tin and bake for 25 mins
- Open the oven door and wedge in a spoon, let the cake sit for 10 mins
- Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours
- Unmould, slice and enjoy!
Hi Catherine, lovely recipe! May I ask at what temperature and how long I should bake this in a cupcake tin?
I live in England and it’s hard to find cream cheese in blocks. By any chance I can wing it using spreadable ones?
Hi Catherine! I was wondering if using a sugar substitute like monkfruit or swerve would work in place for the white sugar? Would anything else need to be adjusted? Sounds so tasty! Hoping to make this for someone with diabetes 🙂
Hello! The blog post refers to chocolate more than once, but it is not present in the recipe. Am I missing something? Thank you!
The top didn’t brown like yours but it was sunken in the middle and very purple. I can’t stop eating it or fantasizing about it when I ‘m not.
This recipe is amazing! I appreciate all the tips and tricks provided – they make this recipe truly fail proof. It’s been a big hit every time I make it. I’m obsessed!
Really enjoyed your recipe! I’m making it for the 2nd time. I just realized the 7th step. What does that mean? Please let me know
Unfortunately I can’t find ube extract but I can find ube halaya and powdered ube. Any ideas how I can use those instead for this recipe? Thanks!
Hi Catherine I was wondering if I could possibly bake this with pandan extract instead of ube extract and in an 8 inch pan?
Hi cattherine- may i know the tin size of this yummy recipe pls
Hi there. I’m having trouble understanding the 7th step. Are we supposed to leave the cake in the oven while it’s turned off? And wedge a spoon in the center of the cake?
Thank you for sharing your recipe. It was very delicious. I will be making this again.
I’m planning to make it this weekend. But instead of the ube extract (which I cannot find), I’ve got ube powder.. Does it work just the same? I’m not sure as one is a dry ingredient and the other is liquid..