Ube Basque Cheesecake

What is Basque Cheesecake?

Basque cheesecake, also known as Basque burnt cheesecake, originates from the Basque region of Spain. Unlike traditional cheesecakes, it's crustless and baked at a high temperature to achieve a beautifully caramelized exterior while maintaining a creamy, custard-like center. Its rustic appearance and contrasting textures make it a unique dessert that's both simple and sophisticated.

What is Ube?

Ube is a purple yam native to the Philippines, known for its vibrant color and subtly sweet, nutty flavor. It's a popular ingredient in Filipino desserts like ube halaya (ube jam), ice cream, and pastries. Incorporating ube into baked goods adds not only a striking hue but also a distinct flavor that's both exotic and comforting.

Why Combine Ube and Basque Cheesecake?

Merging the creamy texture of Basque cheesecake with the unique flavor of ube creates a dessert that's both familiar and novel. The ube adds a subtle sweetness and earthiness, complementing the rich, tangy cream cheese. This fusion results in a cheesecake that's visually stunning and tantalizing to the taste buds.

Ingredients You'll Need

For the Cheesecake Batter:

• 275 g Cream Cheese (softened)
• 90 g Granulated Sugar
• 100 g Eggs (about 2 large eggs)
• 180 g Heavy Cream
• 10 g Cake Flour or Cornstarch
• 1 tbsp Ube Extract
• A Few Drops of Vanilla Extract
• Optional: Seeds from a Vanilla Bean for extra flavor

Essential Tools

• 7-inch Round Cake Pan
• Parchment Paper
• Mixing Bowls
• Electric Mixer or Whisk
• Sieve
• Rubber Spatula
• Oven

Step-by-Step Baking Instructions

1. Prepare the Pan

• Line the Pan: Use two layers of parchment paper to line a 7-inch round cake pan. Allow the parchment to extend above the rim for easy removal.

  Tip: Crumple the parchment paper first; it will conform to the pan better.

2. Mix the Cream Cheese

• Soften the Cream Cheese: Ensure the cream cheese is at room temperature for easy mixing.
• Beat Until Smooth: In a mixing bowl, lightly beat the cream cheese until smooth using an electric mixer or whisk.

3. Add Sugar

• Incorporate the Sugar: Gradually add the granulated sugar to the cream cheese, mixing until fully combined and the mixture is smooth and creamy.

4. Add Eggs

• One at a Time: Add the eggs to the mixture one at a time, mixing well after each addition to ensure a smooth consistency.

  Technical Insight: Adding eggs slowly helps maintain a stable emulsion, preventing the batter from splitting.

5. Add Flavorings

• Ube Extract and Vanilla: Mix in the ube extract and a few drops of vanilla extract. If using vanilla bean seeds, add them now.

6. Incorporate Heavy Cream

• Prepare the Cream Mixture: In a separate bowl, whisk together the heavy cream and cake flour (or cornstarch) until smooth.

• Combine: Slowly add the cream mixture to the batter, mixing until fully incorporated.

  Tip: Mixing the flour with the cream prevents lumps and ensures an even texture.

7. Strain the Batter

• Use a Sieve: Pour the batter through a sieve into a clean bowl to remove any lumps, resulting in a silky smooth batter.

8. Bake the Cheesecake

• Preheat the Oven: Preheat your oven to 220°C (428°F).

• Pour and Bake: Pour the strained batter into the prepared pan. Bake for 18-22 minutes until the top is dark brown, but the center is still jiggly.

  Technical Insight: The high temperature caramelizes the sugars on top, creating the signature "burnt" look while keeping the center creamy.

9. Cool the Cheesecake

• Room Temperature: Allow the cheesecake to cool completely at room temperature. It will deflate slightly as it cools.

• Refrigerate: Once cooled, cover and refrigerate for at least 12 hours to set.

  Tip: Chilling enhances the flavors and achieves the perfect texture.

10. Serve and Store

• Unmold and Slice: Gently remove the cheesecake from the pan using the overhanging parchment paper. Slice with a hot, dry knife for clean cuts.
• Storage: Store leftovers in the refrigerator for up to 3 days.

Helpful Tips

• Ingredient Temperature: Use room temperature ingredients to ensure a smooth batter.
• Don't Overbake: The center should still wobble when you take it out of the oven. It will set as it cools.
• Parchment Paper: Double lining prevents leakage and makes it easier to remove the cheesecake.
• Measuring Ingredients: For accuracy, use a kitchen scale to measure ingredients by weight.

Alternative Flavor Combinations

• Matcha Basque Cheesecake: Substitute ube extract with matcha powder for a green tea twist.
• Chocolate Basque Cheesecake: Add melted dark chocolate to the batter for a rich chocolate flavor.
• Coffee Basque Cheesecake: Incorporate espresso powder for a coffee-infused version.

Process Summary

Creating an Ube Basque Cheesecake involves mixing a simple batter of cream cheese, sugar, eggs, heavy cream, and flavorings. The batter is strained for smoothness, then baked at a high temperature to achieve a caramelized top with a creamy center. After cooling and chilling, the cheesecake is ready to serve, offering a delightful fusion of textures and flavors.

Enjoy your homemade Ube Basque Cheesecake!