Ube Basque Cheesecake
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An Ube Basque Cheesecake happens when you add a Filipino flavor like sweet ube (purple yam) to a Spanish-inspired Basque Burnt Cheesecake, which was originally a favorite American dessert.
If you’re planning your Easter holiday menu now, this is the dessert you want to add because it takes minimal effort to prepare, but it’s sure to be a crowd pleaser. As more cities and countries are opening up, travel plans are on high gear for many. Families will be gathering this week and the coming months, as the spring weather blossoms. Thus, there will be more plans to gather, and eat together again, with family and friends.
This is the dessert you can make at a moment’s notice, whether you’re having unexpected guests, or are hosting a big meal, and there’s no time to whip up a large cake. Basque cheesecakes, originated from Spain, and have that unique caramel-colored burnt topping. There is no need to make a graham cracker crust for this one. You go straight to mixing the cream cheese batter with the eggs, and in this case, you add ube haleya (purple yam jam). For the latter, you can either make it from scratch or use a store-bought bottled ube jam, available at Asian markets or online sources.
Simply mix the thick batter, pour into the small-sized round pan lined with parchment. Then bake at a high oven temperature. The cheesecake is ready in slightly less than an hour. The results are heavenly. The top is smooth and lightly burnt. As you slice it, you’ll notice the light, creamy texture. The pretty lavender hues hint of a faint floral fragrance from the ube. Each bite is luxurious and decadent, so, it’s hard to believe it was that easy to bake this.
Ube Basque Cheesecake
- 1 round cake pan - 7-inches diameter; 3 inches depth
- large sheet of parchment paper- 12 x 12 inches
- 2 packs (8 oz. each) Philadelphia cream cheese, softened at room temperature
- ½ cup granulated sugar
- 2 whole eggs, at room temperature
- 1 cup ube haleya (purple yam jam); homemade or store-bought, bottled
- 1 Tablespoon all-purpose flour
- 1 teaspoon ube flavoring
- Preheat the oven at 425 F.Line a round cake pan (7-inches diameter, 2 inches depth) with a large sheet of parchment paper.Push the paper all the way to the bottom of the pan. Fold or pleat the sides of the paper. The parchment should be large enough so that there is a large overhang at the sides. This will make it easier to lift the cheesecake after it is baked.
- In a large mixing bowl, combine the cream cheeses with the sugar.Using an electric cake mixer, mix the cheese and sugar till blended.Add eggs one at a time. Mix after adding each one.Add the ube haleya and pour the ube flavoring.
- Add the tablespoon of flour.Mix the batter thoroughly, till there are no more ube and flour lumps, and it is smooth. The lavender color should be even.Pour into the lined cake pan.
- Bake in the preheated oven of 425 F for 45 to 50 minutes. When done, the top will be golden brown, looking almost burnt. The middle might be slightly jiggly -- this firms up when refrigerated.Use a cake tester or tip of a sharp knife to test the middle of the cheesecake. If tester comes clean, the Ube Basque Cheesecake is done. Cool cheesecake on counter till it is at room temperature. Refrigerate at least 6 hours or overnight to firm up.
- To serve: Pull the parchment paper out of the cake pan, using both hands.Slice the cheesecake and serve.
- It is best if the cheeses, eggs, and ube haleya are at room temperature when you start mixing. I noticed this prevents the cheesecake from cracking at the top after baking.Use homemade or store-bought ube haleya (purple yam jam). My recipe for Ube Haleya is here. I also have an Instant Pot Ube Haleya recipe in my cookbook Instant Filipino Recipes (Amazon.com).My recipe for homemade Ube Haleya is here. A few blog posts ago, I baked my Spanish-inspired Basque Burnt Cheesecake recipe. Click here.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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