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Vintage Ube Basque Cheesecake

An ube basque cheesecake with mashed ube and ube whipped cream
Course Dessert
Cuisine Fusion, Southeast Asian, Spanish
Keyword Asian dessert, basque cheesecake, birthday cake, celebration cake, ube, vintage cake
Prep Time 40 minutes
Cook Time 20 minutes
cooling 6 hours
Total Time 7 hours
Servings 6
Calories 210kcal
Cost $15

Equipment

  • 1 6 in cake pan Preferably one with removable bottom
  • 1 hand mixer
  • 1 silicone spatula
  • 1 rotating cake stand optional for frosting / decoration
  • parchment paper
  • 1 potato masher

Ingredients

Ube basque cheesecake

  • 320 g cream cheese must be softened to room temperature
  • 45 g sugar
  • 2 large eggs At room temperature
  • 200 g heavy cream
  • 10 g cake flour
  • 1 tsp ube extract

Mashed Ube

  • 300 g ube
  • 30 g sugar
  • 50 g heavy cream

Mashed Ube

  • 300 g heavy cream cold from refrigerator
  • 15 g sugar
  • 1/2 tsp ube extract

Instructions

  • Preheat your oven to 425F and line a 6in pan with parchment paper. Allow for extra height with the paper to catch the cake when it raises in the oven.
  • Gently beat the cream cheese and sugar with a hand mixer or with the paddle attachment on your stand mixer until the mixture becomes creamy. (See tip 1 below)
    320 g cream cheese, 45 g sugar
  • Add in eggs one at a time.
    2 large eggs
  • Use 50g of the heavy cream and mix it separately with the cake flour until you get a well incorporated paste. Add the rest of the heavy cream slowly into the paste and mix.
    200 g heavy cream, 10 g cake flour
  • Add the cream and flour mixture into your cream cheese mixture and beat until incorporated.
  • Add ube extract and mix.
    1 tsp ube extract
  • Bake for 20-25min in oven. The cake should have a burnt top and still slightly jiggle when you remove it from the oven.
  • Let the cake cool completely.
  • Steam the ube for the mashed ube. Remove skin.
    300 g ube
  • Mash with a blender or by hand using a potato masher. Add sugar and heavy cream and mix until incorporated.
    30 g sugar, 50 g heavy cream
  • Scoop the mash onto the top of the cake, which should now be a cavity with a burnt top. Level out the cake and refrigerate for at least 6 hours before decorating.
  • Whip 300g of heavy cream in cold bowl with sugar until it just reaches hard peak. (80%)
    300 g heavy cream, 15 g sugar
  • Separate cream into two parts, add ube extract to one for color and flavor.
    1/2 tsp ube extract
  • Frost and decorate cake as desired.

Notes

Tips:
  1. You can test whether the cream cheese and sugar mixture is ready by rubbing a little bit of the mixture between your fingers. If you don't feel grains of sugar anymore, you're good to go.
  2. For a smoother consistency, pass the mixture through a sieve before pouring into baking pan.
  3. Every oven is different, test your oven's temperature with shorter bake time first to make sure the cake doesn't complete burn through. You want a burnt top, but not a burnt cake.