Ube Basque Cheesecake💜
Ube Basque Cheesecake is a special version of an ube cheesecake, with the burnt top and rustic look adding so much character and flavor. Try making one and you will be all for it!
Ingredients:
- 1 ½ blocks of cream cheese, softened
- 1 cup ube halaya
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 cup whipping cream
- 1 teaspoon of liquid ube flavoring, optional
Instructions:
Preheat the oven to 400 F. Lightly grease the insides of a 7 inch spring form pan. Line it with parchment paper that extends up the rim with an overhang of about 2 inches.Using an electric mixer, beat the cream cheese and sugar until creamy and smooth. Beat in the ube halaya until incorporated. Scrape the sides of the bowl as needed. Beat in the eggs, one at a time. Combine flour and salt and add them to the mixture. Beat briefly just until the mixture is smooth.
Add the cream, and starting at low speed, beat the mixture until the cream is incorporated. Add the ube flavoring, if you are using and beat until the color is uniform.
Pour the mixture onto the prepared pan. It will be almost full. Carefully place the pan in the center of the oven. Bake at 400 F for 60 minutes, then turn the heat up to 425 and bake for 6-12 minutes more, or until the top is deeply browned and the center is slightly jiggly.
Let the Ube burnt cheesecake cool at room temperature for about 4 hours. It should be completely cool before slicing. Once cool, loosen the sides of the springform pan and gently peel the parchment from the sides of the cheesecake. Store leftover ube basque cheesecake in a tight container with a lid in the fridge for up to 5 days.
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