Ube Basque Cheesecake
This Ube Basque Cheesecake is unapologetically dramatic—in the best way. The top bakes to a deep, caramelised burn while the centre stays irresistibly silky, custardy, and lush. The ube brings that signature earthy-sweet flavour and vibrant purple hue, giving this rustic, no-fuss dessert a little bit of magic. It’s the kind of bake that looks like you spent hours fussing… when really, the oven does most of the work.
And here’s the golden rule: when it comes out of the oven, it must jiggle. That wobble in the centre is what gives you that dreamy, smooth-as-silk texture as it cools. Overbaking is its only enemy.
Ingredients:
- 4 × 250g blocks cream cheese, room temperature (just over 1kg)
- 320g granulated sugar
- 6 ½ large eggs, room temperature (beat one egg lightly and use half)
- 710ml heavy cream (or thickened cream), room temperature
- 1 tsp salt
- 4 tsp ube extract
- 45g all-purpose flour
Method :
- Preheat the oven to 200°C (400°F).
- Prepare the tin:
Line a 10-inch springform pan with two large, overlapping sheets of parchment paper. Make sure the parchment extends at least 5cm (2 inches) above the rim—this cheesecake rises dramatically before settling into its signature rustic shape. - Cream the base:
Using a stand mixer with a paddle attachment (or a handheld mixer), beat the cream cheese and sugar on low–medium until completely smooth, about 2–3 minutes. Scrape down the bowl as needed to eliminate any lumps. - Add the eggs:
Increase the speed to medium and add the eggs one at a time, mixing each for about 15–20 seconds before adding the next. Take your time—slow, even mixing keeps the batter creamy. - Add the cream and ube:
Reduce the speed to medium–low. Pour in the cream, salt, and ube extract. Mix for about 1 minute until everything is fully combined. - Incorporate the flour:
Sift the flour directly over the batter, then mix on low just until it disappears. Scrape the bowl and give it another quick 10–15 second mix. The batter should be glossy, smooth, and pourable. - Bake:
Pour the batter into your prepared pan and bake at 200°C (400°F) for 45 minutes, or until the edges are set but the centre still has some wobble.
Then, increase the oven to 260°C (500°F) and bake for an additional 5–10 minutes to achieve that iconic burnt, blistered top. - Cool and serve:
Allow the cheesecake to cool completely in the pan—it will slump a little as it settles, giving it that rustic Basque character.
Once cool, peel back the parchment, slice, and enjoy that silky, ube-perfumed centre.
