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mini ube Basque cheesecake close up

Mini Ube Basque Cheesecake

Kristel Mae Baclaan
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 cheesecake. 
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine filipino
Servings 10 servings
Calories 144.1 kcal

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

Ingredient 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.

Nutrition

Calories: 144.1kcalCarbohydrates: 11.9gProtein: 2.8gFat: 9.6gSaturated Fat: 5.4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.6gTrans Fat: 0.004gCholesterol: 62.5mgSodium: 92.9mgPotassium: 48.2mgFiber: 0.004gSugar: 11.1gVitamin A: 389.8IUCalcium: 30mgIron: 0.2mg
Keyword mini ube basque cheesecake, mini ube burnt cheesecake
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