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Home » Recipes » Cakes

Apr 18, 2023

Ube Basque Cheesecake (with natural ube flavor)

5 from 5 votes

1 Comment

by Becca Du

Jump to Recipe Print Recipe

This ube basque cheesecake combines the flavors of the Philippines and Spain. Ube halaya and ube extract give this cheesecake its unique flavor and color. Combine those flavors with traditional Spanish cooking technique and you have the perfect creamy dessert that you can bring to any dinner party.

Ube basque cheesecake on parchment peper with purple flowers next to it.

Over the past couple years, basque cheesecake has grown in popularity. It even has its own hashtag on Instagram. I have always wanted to learn how to make this popular cheesecake, so I thought I would add to my collection of ube desserts with this ube basque cheesecake. Like my ube cookies and ube mochi pancakes, it is flavored with natural ube flavor via ube halaya and artificial flavor via ube extract. Honestly, this is one of the best cakes I’ve ever made. It’s easy to make and is so so good.

A close up of ube basque cheesecake on parchment paper.

What is basque cheesecake?

Basque cheesecake is a dessert that originates from San Sebastian, Spain. It is said that the origins of this dessert can be traced back to a restaurant called La Vina. They served the first basque cheesecake 30 years ago. This cheesecake is different from American cheesecakes mostly due to its burnt exterior. The dark exterior gives the cheesecake a caramel/brown butter type flavor while the center is creamy and soft. That contrast gives the cheesecake a flavor unlike any other.

How I made my version of basque cheesecake

I personally really wanted to pay homage to the original basque cheesecake from Spain but also add my own flair, so I adapted this basque cheesecake recipe from Spanish Sabores. I added ube extract and ube halaya for the ube flavor, and I also reduced the sugar because I thought the cheesecake was too sweet when I tested it.

Ube basque cheesecake on parchment paper.

Ingredients, Substitutions & Adjustments

  • Cream cheese – This is the main ingredient in this cheesecake. Any type of cream cheese should work for this recipe including mascarpone.
  • Granulated sugar – Adds sweetness to this cheesecake. Like I mentioned above, I reduced the sugar from 2 cups to 1 3/4 cups because I felt the cheesecake was too sweet. However, if you like a really sweet cheesecake, feel free to use 2 cups. It doesn’t affect the texture of the cheesecake to increase the sugar.
  • Eggs – Adds richness and creaminess to the cheesecake.
  • Ube halaya – Adds the ube flavor and purple color to the cheesecake. Feel free to another 1/4 cup if you would like more ube flavor. If you can’t find ube halaya, use 1 teaspoon more of ube extract. If you are only using ube extract, the cheesecake will not have a rich, complex ube flavor. It will taste a bit more artificial.
  • Ube extract – Adds ube flavor and purple color to the ube basque cheesecake.
  • Vanilla extract – Adds more flavor to the cheesecake. Substitute with a vanilla bean or an equal amount of vanilla paste. I personally prefer vanilla paste, because it has more flavor.
  • Salt – Brings out the flavors of the other ingredients.
  • Heavy cream – Adds creaminess to the cheesecake.
  • All purpose flour – Gives the cheesecake a little structure
9 inch springform pan lined with parchment paper
Line a 9 inch springform pan with 2 pieces of parchment paper
Butter and sugar whisked together in a bowl
Cream the cream cheese and sugar together
Cheesecake batter in a bowl
Add the rest of the ingredients and mix until combined
Cheesecake batter in a springform pan
Pour batter into the prepared springform pan

How to make ube basque cheesecake

Preheat oven to 400 degrees F (204 degrees C). Line a 9 inch springform pan by covering it with 2 pieces of parchment paper. Make sure the parchment paper extends 1-2 inches out of the pan. This will help you remove the cheesecake.

Using a stand mixer or hand mixer, whisk cream cheese and sugar together until well combined. Add the eggs and mix until smooth. Add the ube halaya, ube extract, vanilla extract, and salt. Mix until combined.

Finally, add the heavy cream and all purpose flour. Mix until combined. Pour the batter into the prepared springform pan. Bake for 60-65 minutes until the cake is cooked through. To check if it’s done, shake the cheesecake and if it jiggles like jello, it is done.

Let the cheesecake cool down at room temperature for 1 hour and then place in the fridge to set for at least 3 more hours. This cheesecake tastes best if it sets in the fridge overnight.

Ube basque cheesecake on parchment paper

Tips on how to make the perfect ube basque cheesecake

I highly recommend a stand mixer

Traditionally, basque cheesecake is made with a metal spoon. Even though that is true, I personally prefer a stand mixer because it is so much easier to get the cream cheese and sugar to combine.

Easy ways to bring cream cheese to room temperature

Below are a few easy ways to bring cream cheese to room temperature

  1. The most hands off way to do it is to let it sit at room temperature for a few hours (2-3 hours).
  2. Remove the outer packaging from the cream cheese until you’re just left with the foil wrapped cream cheese block. Place them in a bowl of warm water and let it sit for 10 minutes.
  3. Remove the cream cheese from the packaging and put it in a bowl. Heat in 10 second increments until the right temperature, stirring in between each increment to allow even heating. This should take 30-40 seconds. This is the method I used.

Alternative bake times

There are versions of basque cheesecake where the center is a little more runny than mine. To get a runnier center, bake the cheesecake for less time (~50-60 minutes). The drawback of baking the cheesecake for less time is the top doesn’t get as brown or “burnt”.

How do you store ube basque cheesecake?

Store ube basque cheesecake in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Ube basque cheesecake on a plate with a fork

Did you make this dish?

If you made this dish, I would love to see!

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Ube basque cheesecake on parchment peper with purple flowers next to it.

Ube Basque Cheesecake (with natural ube flavor)

Becca Du
This ube basque cheesecake combines Filipino and Spanish flavors. Flavored with ube halaya and ube extract combined with a sweet cream cheese batter, this cheesecake is the ultimate crowd please. It is also very pretty to look at!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 3 hours hrs
Course Dessert
Cuisine Filipino, Spanish
Servings 10 people
Calories 564 kcal

Equipment

  • 9 inch Round Cake Pan

Ingredients
 
 

  • 32 oz cream cheese ~2 lb, see note 1
  • 1 ¾ cup granulated sugar see note 2
  • 6 eggs
  • ½ cup ube halaya
  • 1 tsp ube extract
  • ¼ tsp salt
  • ¾ cup heavy cream
  • 1 tbsp all purpose flour

Instructions
 

  • Preheat oven to 400 degrees F (204 degrees C).
  • Line a 9 inch springform pan by covering it with 2 pieces of parchment paper. Make sure the parchment paper extends 1-2 inches out of the pan. This will help you remove the cheesecake.
  • Using a stand mixer or hand mixer, whisk cream cheese and sugar together until well combined.
  • Add the eggs and mix until smooth.
  • Add the ube halaya, ube extract, vanilla extract, and salt. Mix until combined.
  • Finally, add the heavy cream and all purpose flour. Mix until combined.
  • Pour the batter into the prepared springform pan.
  • Bake for 60-65 minutes until the cake is cooked through. To check if it's done, shake the cheesecake and if it jiggles like jello, it is done.
  • Let the cheesecake cool down at room temperature for 1 hour and then place in the fridge to set for at least 3 more hours. This cheesecake tastes best if it sets in the fridge overnight.

Notes

  1. Cream cheese note. Any kind of cream cheese can be used for this recipe including mascarpone.
  2. Granulated sugar note. I tested this recipe with 2 cups of sugar, and it was very good. However, I felt it was too sweet, so I reduced the sugar in my final recipe. If you prefer a very sweet cheesecake, feel free to add more sugar.

Nutrition

Serving: 1sliceCalories: 564kcalCarbohydrates: 43gProtein: 10gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 210mgSodium: 386mgPotassium: 237mgFiber: 0.3gSugar: 39gVitamin A: 1634IUVitamin C: 1mgCalcium: 116mgIron: 1mg
Keyword ube basque cheesecake, ube basque cheesecake recipe
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Comments

  1. Ryan Karasik says

    May 10, 2023 at 6:32 pm

    Really nice cheesecake! Flavorful but not overly sweet, delicious too. Definitely a fan favorite with others too !

    Reply

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Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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