These mini Ube Basque Cheesecake features the creamy richness of traditional Basque cheesecake with the captivating taste of ube. Each bite is a blend of velvety and melt-in-your-mouth purple cheesecake.
You might want to try these popular Ube recipes, Ube Cupcakes, Ube Cream Cheese Frosting, and my favourite Ube Brownies.
Jump to:
These mini cheesecakes combines the creaminess of classic Basque cheesecake with the distinctive, slightly sweet, and nutty flavor of ube (purple yam).
The vibrant purple color of Ube extract makes the dessert visually appealing and appetizing, and sure to be a crowd pleaser. These mini Basque cheesecake are perfect for individual servings and sharing with family and friends.
What is Basque Cheesecake?
Basque Cheesecake also known as "Burnt" Cheesecake a popular dessert that originates in Spain. It's characterized by rich and creamy interior but burnt on top. Basque cheesecake has gained popularity internationally.
Why not combine the Purple Yam of Filipino cuisine with an idea from Spain? To enhance it's color and taste we have added this ube flavour, which is incredibly popular in the Philippines.
Ingredients & Substitutions
- Cream Cheese: Use full-fat cream cheese for the creamiest texture. I am using Philadelphia brand (block-style).
- Heavy Cream: Heavy cream adds richness to your mini ube cheesecake. You can also substitute it with whipping cream.
- Sugar: Granulated white sugar, this is where the sweetness comes from.
- Ube Extract/Flavor: This provides a distinctive flavor and deep purple color.
- Eggs: We need 2 eggs at room temperature.
- Cornstarch: This helps bind the cheesecake and creates texture.
See recipe card for quantities.
How to make Ube Burnt Cheesecake
This mini Ube Burnt Cheesecake is so easy to put together. Here's step-by-step instructions with photos for your reference.
Step 1. Beat cream cheese and sugar until soft and creamy.
Step 2. Add the eggs one at a time, mixing well after each addition until well incorporated.
Step 3. Add heavy cream and cornstarch and mix until everything is well combined.
Step 4. Add in ube extract and fold until everything is evenly distributed.
Step 5. Pour the batter into prepared muffin pan lined with parchment paper and tap to remove any bubbles. Bake on a preheated oven for 35-40 minutes or until the top is deeply golden brown.
Step 6. Allow ube cheesecake to cool and set before serving.
Baking Tips
- Cream Cheese and Eggs should be at room temperature before mixing to ensure smooth texture.
- Avoid over-mixing batter, mix the batter just to "well combined".
- I recommend using electric mixer as it is quick and convenient.
- Cool and Chill to completely set. Cool for 1 hour and chill in refrigerator for at least 3 hours or overnight.
Serving
Serve these mini ube cheesecake on a serving plate (with paper on). They are perfect for individual servings. You can also top it with a light dusting of powdered sugar.
Storing
For leftovers, transfer them to an airtight container and store in refrigerator. Freezing is not recommended as the texture of mini cheesecakes will change. Mini Ube Burnt Cheesecake are at their best when enjoyed within 2-3 days of making.
Equipments
When making this mini cheesecakes you'll need basic baking equipments. Here's the list of equipments:
- Electric Mixer
- Muffin Tin
- Mixing Bowls
- Spatula
- Parchment Paper
- Measuring Cups
Recipe FAQ'S
Once baked. allow them to cool in a pan for 1 hour. Afterwards, transfer them to refrigerator and let it chill for at least 3 hours or overnight.
No need the ube extract/flavour will be enough in achieving that color.
More Ube Recipes
Looking for other ube recipes? Try these:
Mini Ube Basque Cheesecake
Equipment
- electric mixer
Ingredients
- 250 grams cream cheese
- ½ cup sugar
- ½ cup heavy cream or whipping cream
- 2 large eggs room temperature
- 2 teaspoons cornstarch
- 2 teaspoons ube extract
Instructions
- Preheat the oven to 400F (200C).
- Cut large squares of non-stick baking parchment paper. Add the parchment paper to a muffin pan. Use your fingers to press the baking parchment paper down as best as you can into the edges of the muffin pan.
- In a mixing bowl, combine the cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the heavy cream while continuing to mix.
- Stir in cornstarch and mix until the batter is well combined and smooth.
- Add in ube extract and fold until everything is evenly distributed.
- Pour the ube cheesecake batter into the muffin tin lined with parchment paper. Tap the pan on the counter a few times to remove any air bubbles.
- Place the muffin tin in the preheated oven. Bake for about 35-40 minutes or until the top is deeply golden brown and the edges are set. The center may still appear slightly jiggly.
- Let the cheesecake fully cool to room temperature for 1 hour. The tops will sink a bit, but this is okay.
- Chill mini ube cheesecake in the refrigerator for atlas 3 hours or overnight.
- Remove each cheesecake from the muffin pan and serve with the paper on.
Notes
- Cream Cheese: Use full-fat cream cheese for the creamiest texture. I am using Philadelphia brand (block-style).
- Heavy Cream: Heavy cream adds richness to mini ube cheesecake. You can also substitute it with whipping cream.
- Sugar: Granulated white sugar, this is where the sweetness comes from.
- Ube Extract/Flavor: This provides a distinctive flavor and deep purple color.
- Eggs: We need 2 eggs at room temperature.
- Cornstarch: This helps bind the cheesecake and creates texture.
Leave a Reply