JojoM

Discover the magic of this Ube Basque Cheesecake — a Filipino twist on the famous burnt cheesecake. Creamy, caramelized, and bursting with purple yam flavor, it’s the ultimate crowd-pleaser for any occasion.
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.
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.
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.
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.
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.
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.
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.
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.
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!
Discover the magic of this Ube Basque Cheesecake — a Filipino twist on the famous burnt cheesecake. Creamy, caramelized, and bursting with purple yam flavor, it’s the ultimate crowd-pleaser for any occasion.

For an extra smooth texture, make sure the cream cheese is fully softened before mixing.
Allow the cheesecake to cool fully at room temperature before refrigerating, as this will help maintain its texture.
If you want a stronger ube flavor, consider adding a bit more ube extract or even a small amount of ube powder.
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Line a 7-inch round cake pan with two layers of parchment paper, allowing it to extend above the rim for easy removal.
Crumple the parchment paper first to help it conform to the pan.
Soften the cream cheese at room temperature.
In a mixing bowl, beat the cream cheese until smooth using an electric mixer or whisk.
Gradually add granulated sugar and mix until creamy.
Add eggs one at a time, mixing well after each addition.
Mix in the ube extract, vanilla extract, and optional vanilla bean seeds.
In a separate bowl, whisk together heavy cream and cake flour until smooth.
Slowly add the cream mixture to the batter and mix until fully combined.
Strain the batter through a sieve into a clean bowl for a silky texture.
Preheat the oven to 220°C (428°F).
Pour the strained batter into the prepared pan.
Bake for 18–22 minutes until the top is dark brown but the center remains jiggly.
Allow the cheesecake to cool completely at room temperature; it will deflate slightly.
Cover and refrigerate for at least 12 hours to set.
Gently remove the cheesecake from the pan using the parchment paper.
Slice with a hot, dry knife for clean cuts.
Store leftovers in the refrigerator for up to 3 days.
9/4/2025
Crustless, creamy, and full of ube flavor. I was skeptical but now I’m a fan. Thanks for the clear steps!
9/3/2025
I added a touch more ube extract because I love bold flavor—no regrets. This recipe is a keeper!
9/2/2025
So good! I made this for my Filipino boyfriend and he was blown away. Said it reminded him of home 🥹💜
9/1/2025
Loved the flavor but wish it was a bit firmer. Might try baking a few more minutes next time. Still very tasty!
8/31/2025
Used ube powder instead of extract and it worked beautifully. Thank you for the tip on sieving the batter—super silky texture!
7/30/2025
It turned out a bit soft in the center even after chilling overnight. Not sure if I underbaked it or if that’s the right texture?
6/29/2025
This was my first time making a Basque cheesecake and I’m obsessed! I added a bit of ube halaya on top before serving and it was a hit at our potluck.
5/28/2025
I love the burnt top of this cheesecake. It's the best part! My family enjoyed it, and I will be making it for Easter.
4/27/2025
This cheesecake is absolutely delicious! The ube flavor really comes through and the texture is perfect. Will definitely make again!
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Serving Size: 1 slice (1/8 of cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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