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.

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What is a basque cheesecake?
What is ube?
How is ube used in desserts?
Ingredients
Frequently Asked Questions
Let's Get Baking
📖 Recipe
💬 Comments

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!

Ube san sebastian burnt basque cheesecake

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!

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.

Let's Get Baking

Trust me when I tell you that ube and cheesecake are a flavor combination made in heaven. If you love a good cheesecake this is one you don't want to miss!

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts.

Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

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