This ube basque cheesecake is a twist on the classic burnt basque cheesecake. It's has a beautiful purple color, caramelized surface, and a silky smooth, gooey center. Crustless and no need to be baked in a water-bath, this is one of the easiest cheesecakes to make!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Yield: 6servings
Prevent your screen from going dark
Ingredients
1poundcream cheesesoftened and cut into smaller chunks (full fat)
Preheat the oven:Preheat the oven to 425°F and make sure the rack is position in the middle of the oven. Also prepare a 6 by 4 inch pan lined with parchment paper. Leave about 1 to 2 inches of parchment above the pan.
Prepare the cheesecake batter:In a large mixing bowl, combine the cream cheese and sugar. Using a hand mixing, blend on medium low speed until the sugar and cream cheese is well combined, smooth, and no more lumps are visible. Scrape down the sides of the bowl as needed.
Add the eggs and blend on medium until the eggs are well incorporated. Scrape down the sides as needed.*The batter will take a minute or two to become cohesive, but just keep mixing until it comes together.*
Once the eggs are incorporated, add the heavy cream. Mix on low speed until everything is well combined.
Add the ube extract and mix on low until the cheesecake batter is even in color. Make sure to scrape down the sides in between.
(Optional) Strain the batter:Using a mesh strainer, strain the ube cheesecake batter into another bowl. Scrape the bottom of the strainer and discard any lumps remaining in the strainer.*This step is not necessary, but it will ensure that your cheesecake is velvety smooth and without lumps.*
Bake the basque cheesecake:Pour the cheesecake batter in to the prepared cake pan and give it couple of a firm taps on the counter to remove any large bubbles. Bake the cheesecake for 35 to 45 minutes, or until the center of the cheesecake is jiggly while the sides are puffy and the entire top is brown.
Cool and serve:Remove the basque cheesecake from the oven and let it it cool at room temperature, on a rack, until warm to the touch. Place the cheesecake in the fridge for at least 2 to 3 hours, or overnight.
When ready to serve, remove the ube basque cheesecake from the cake pan. Let the cheesecake sit at room temperature for 5 to 10 minutes then unwrap and cut to desire sizes.
Notes
Please refer to the post for step by step photo reference, tips, and FAQs!
Use only one whole piece of parchment paper. So push a sheet of parchment to the bottom of the cake pan then crinkle the sides to line sides of the pan. Leave 1 to 2 inches of parchment above the pan for easier remove after baking.
During baking, do fold the excess parchment down to prevent burning in the oven.
When removing the basque cheesecake out of the cake pan, make sure to release the parchment from the cake pan first. Just gently all around the parchment until completely loose.
You can remove the cheesecake two ways: 1. use the excess parchment and carefully lift the cheesecake out of the pan. 2. Turn the cheesecake onto a plate or rack.
You may notice that the parchment paper around the bottom of the cheesecake may be a little wet. That is from condensation forming when the cheesecake is cooling. Simply dab it dry with a paper towel.