Basque BUrnt Ube Cheesecake

Basque Burnt Cheescakes are baked over high heat to create its rustic appearance with almost cracked edges. Those cracked edges were created using a parchment paper when baking. ​A cake that can't be judged by its appearance because it just looks burnt and not appealing but inside is a light, creamy and custardy and ooohhh....with bittersweet exterior. It is burnt but taste really really good and I like this better than the traditional cheesecake. This cake looks hard to make but is actually easy to make. ​
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Because I so love the first Basque Burnt Cheesecake I made about  2 weeks ago, I thought of making the UBE version. I am a big fan of ube and I love anything with it. This recipe has real ube added to it so it's not just food color. I adopted the recipe from my original Basque Burnt Cheesecake and just made some revisions.
​This cheesecake is super easy to make. Delicious and best eaten when refrigerated and even best the next day or two! So after baking it, don't rush. Let it cool and refrigerate overnight. It's worth the wait :)

For the ube, you can make it from scratch and follow my Ube Halaya Recipe. But since you will be using just a small amount, you can also a ready-made Ube Jam. We only need a half cup here. If you don't have access to ube jam, might as well make it homemade. To achieve a deep purple color, I used McCormick Ube Extract. This brand I use is not just color. It does enhance the ube flavor to every treat I make. Be it Ube Crinkles, Ube Pandesal, Kalamay Ube, Sapin-Sapin and more! 

​Try this recipe and let me know what you think by leaving a comment below. Enjoy!

Basque Burnt Ube Cheesecake Recipe

Ingredients:

• 12oz / 340g or 1 & 1/2 bar cream cheese, softened at room temperature
• 2/3 cup / 135g granulated sugar
• 3 large eggs
• 1/2 cup Ube Jam
• 1 tsp vanilla extract
• 1 cup / 240 ml  heavy whipping cream
• 1/2 to 1 tbsp ube extract​
• 2 tbsp / 16g cake flour​

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​Video

Procedure:

• Preheat oven to 450 F / 230 C.
• In a large bowl, using a hand mixer, beat cream cheese until creamy. 
• Add sugar and beat on medium speed until very smooth. Make sure to scrape sides of bowl. 
• Add eggs, one at a time beating well after each addition.
• Add cream, vanilla and ube jam. Beat until well combined.
• Add cake flour through a sieve, sift then beat on low speed until smooth and silky.
• Line an 8 x 2 or 8 x 3 round pan with parchment paper by pressing the bottom molding the paper to the pan, and ceasing the sides to hold its shape, covering all the sides all the way up the pan leaving 2" extra on top. 
• Pour the cake batter into the prepared pan then tap the pan a few times to release air bubbles. 
• Bake in a preheated oven for 40 minutes or until the top is dark / copper brown. The middle of the cake should still be very jiggly. 
• Remove from oven and slightly cool in pan then remove from pan to cool completely.  Carefully peel away the parchment from the sides. 
• Refrigerate before serving. 
• Cut into wedges using a heated knife to get clean slices. 
• Enjoy! Make sure to read my tips and notes below :)

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​TIPS & NOTES:​​​

• Cake Flour Substitute  (Watch my VIDEO HERE)
• Measure out 1 cup all-purpose flour.  
• Remove 2 tbsp of all-purpose flour and place it back in your flour canister.  
• Replace the removed all-purpose flour with 2 tbsp cornstarch.
• Sift flour 5 times.

​*Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour.
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​You May Also Like:

Basque Burnt Cheesecake

Coffee Sponge Cake

PRINTABLE RECIPE

Basque Burnt Ube Cheesecake by PinoyCookingRecipes.com