This ube basque cheesecake is a colorful twist on the classic burnt Basque cheesecake. It features a caramelized, deeply browned top and a silky, custard-like center with a vibrant purple hue. Crustless and baked without a water bath, it’s one of the simplest cheesecakes you can make.
If you love cheesecakes, this one is worth trying. It’s different from New York–style cheesecakes and from the jiggly Japanese varieties —Basque cheesecake is easier and almost fail-proof. And yes, this version is gluten-free: no flour or cornstarch required.
What is basque cheesecake?
Basque cheesecake, often called burnt cheesecake, comes from Spain and has become very popular for its dark, caramelized top. It’s baked at a high temperature so the exterior browns and develops slightly bitter, caramel notes while the interior remains rich and creamy.
Because it’s crustless and rustic in appearance, Basque cheesecake is simpler to prepare than many other cheesecakes.
What does basque cheesecake taste like?
The interior is rich, creamy, and custard-like, while the deeply browned top adds caramelized flavor and a hint of pleasant bitterness. High-heat baking cooks the edges quickly and leaves the center silky and smooth, similar to a set custard.
Ingredients
This ube Basque cheesecake uses only five main ingredients:
- Cream cheese — Full-fat cream cheese, softened and cut into smaller pieces for easier mixing.
- Granulated sugar — Regular white granulated sugar works well.
- Whole eggs — Use large eggs.
- Heavy cream — Adds richness and thins the batter slightly for a silky texture.
- Ube extract — We recommend a concentrated ube extract for the best color and flavor; it gives a consistent purple hue and authentic taste.
Instructions
Make the ube Basque cheesecake batter:
1. Preheat the oven to 425°F and line a 6 x 4 inch round cake pan with a single sheet of parchment paper, leaving 1–2 inches above the rim.
Pro tip: Keep the parchment whole. Press the center to the pan bottom and crinkle the sides to form the liner. Fold any excess down to avoid burning during baking.
2. In a large bowl, beat the softened cream cheese with the sugar on medium speed until smooth and lump-free, scraping the bowl as needed.
3. Add the eggs and mix on medium until incorporated, scraping the sides between additions.
4. Pour in the heavy cream and mix on low until combined.
5. Add the ube extract and mix on low until the batter is uniformly colored. Scrape the bottom and sides of the bowl to ensure even mixing.
6. (Optional) For an ultra-smooth texture, pour the batter through a fine-mesh strainer into another bowl, pressing to remove any small lumps.
Bake the Basque cheesecake:
7. Pour the batter into the prepared pan and tap the pan firmly on the counter a few times to release large air bubbles.
8. Bake for about 35–45 minutes. The cheesecake is done when the top is deeply browned, the edges are puffed, and the center still jiggles slightly.
9. Remove from the oven and cool on a rack at room temperature.
10. When the pan is only warm to the touch, transfer the cheesecake to the refrigerator to chill for 2–3 hours or overnight. Cover the top after it’s fully cooled.
11. To remove, gently loosen the parchment all around the pan. Lift the cheesecake out using the excess parchment or invert it onto a plate if chilled and firm.
12. Let it sit 5–10 minutes at room temperature before peeling off the parchment and slicing.
13. Serve and enjoy.
Should my ube Basque cheesecake be gooey?
A slightly gooey, custard-like center is characteristic of Basque cheesecake. To achieve that, bake for about 35–40 minutes. For a firmer center, extend the bake to 40–50 minutes. Oven performance varies, so check visually: a jiggly center and a deeply browned top are the key indicators.
Why is my Basque cheesecake wet?
Condensation can form while the cheesecake cools, collecting along the parchment and pan. This is normal. Trying to remove the cheesecake while it’s still very warm can cause it to break, so wait until it’s cooler. If needed, dab excess moisture with a paper towel or use a pan with a removable bottom for easier handling.
Recipe Tips
- Strain the batter for a silky texture. This optional step helps remove small lumps and guarantees a velvety finish.
- Cut softened cream cheese into chunks. Smaller pieces blend more evenly and reduce mixing time. Ensure the cream cheese is fully softened.
- Soften cream cheese in the microwave if needed. Cut into 1-inch pieces and heat in 5–10 second bursts, rotating pieces between intervals to avoid overheating.
- Scrape the bowl between steps. Scraping the sides and bottom during mixing prevents lumps and ensures an even batter.
How to enjoy
Chill the cheesecake for at least 2–3 hours, or overnight, for best texture. Before serving, let it sit at room temperature for 5–10 minutes to bring out a custardy center and ideal mouthfeel.
Storage
Store refrigerated for up to 7 days in an airtight container or wrapped tightly. You can freeze the cheesecake for up to 1 month; thaw overnight in the refrigerator or for a few hours at room temperature before serving.
FAQ
Yes. A slightly gooey, custard-like center is characteristic of Basque cheesecake. Bake a few minutes longer if you want a firmer center.
Remove it when the top is deeply browned, the edges are puffed, and the center still jiggles. The center will set further as it cools.
New York cheesecake is typically smooth, dense, and has a crust. Basque cheesecake is crustless, rustic, and defined by a caramelized top and a creamy, often gooey center.
Some deflation is normal as the center cools because it’s intentionally less cooked. To minimize dramatic collapse, avoid opening the oven early and cool it gradually at room temperature before refrigerating.
If you make this recipe, tag your photos on Instagram with #twoplaidaprons — we’d love to see your creations!
📖 Recipe
Ube Basque Cheesecake
15
35
50
6 servings
Ingredients
- 1 pound cream cheese softened and cut into smaller chunks (full fat)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 2 teaspoon ube extract
Instructions
-
Preheat the oven:
Preheat to 425°F and position the rack in the center. Line a 6 x 4 inch pan with a single sheet of parchment, leaving 1–2 inches above the rim.
-
Prepare the batter:
Beat cream cheese and sugar until smooth. Add eggs and mix until combined. Add heavy cream and mix on low. Finish with ube extract and mix until evenly colored.
-
Optional: strain the batter through a fine-mesh sieve to remove lumps for an extra-silky texture.
-
Bake:
Pour the batter into the prepared pan, tap to remove air bubbles, and bake 35–45 minutes until the top is deeply browned, edges are puffed, and the center jiggles.
-
Cool and serve:
Cool on a rack at room temperature until warm to the touch, then refrigerate for at least 2–3 hours or overnight. Loosen parchment, lift the cheesecake out, let rest 5–10 minutes at room temperature, remove parchment, and slice.
Notes
- Use one whole sheet of parchment. Press it to the bottom and crinkle the sides to line the pan. Leave excess above the rim for easy removal. Fold excess down while baking to prevent burning.
- Release parchment before removing. Gently run a finger around the parchment to loosen it, then lift using the excess or invert the chilled cheesecake onto a plate.
- If condensation wets the parchment while cooling, dab it dry with a paper towel.
Recommended equipment
- Hand mixer
- Liquid measuring cup
- 6 x 4 inch cake pan
- Fine-mesh strainer (optional)
Nutrition
| Carbs: 39g