Ube Basque Cheesecake Recipe: Make a foolproof, smooth and delicious ube Basque burnt cheesecake (gluten-free) with me (no mixer or blender needed) đźŤ
Hi friends! Have you tried a Basque cheesecake yet? It’s burnt on the top, caramelly all around, smooth, light and so, so, so delicious! Add ube extract and you’ll get an Ube Basque Cheesecake! If you use pandan extract instead, you’ll get a pandan Basque cheesecake. This is a foolproof and versatile recipe—an #isolationcreation for all you #quarantinebakers. Baking is all about following the recipes, but also about being creative. You can use matcha powder to make a matcha Basque cheesecake instead! Skip the extracts and flavored powders and you can use this recipe to make an original Basque Cheesecake! With our recipe, you won’t need to wait for the cream cheese to soften, or blend everything in a mixer or blender. All you need is a stove and a pot to soften the cream cheese quickly and mix everything together by hand using a whisk.
A smooth and beautiful slice of ube Basque cheesecake
Ube Basque Burnt Cheesecake
PREP TIME: 5 minutes COOK TIME: 10+35 minutes TOTAL TIME: 50 minutes
MAKES: One 6 inch cheesecake
Ingredients:
-2 bars of cream cheese (450g)
-1/2 cup (104g) fine sugar
-3 large eggs
-2 tbsp (15g) cornstarch (skip if you want a less jelly-like cake)
-1 cup (231g) heavy cream (milk works too. Coconut milk also works!)
-2 1/2 tbsp (20g) flour (any works, really. I used gluten-free flour Bob's Red Mill)
-1/2 tsp (2.1g) ube extract (or 1 tbsp ube powder). You can also substitute with 1 tbsp matcha powder for green-tea flavor, or pandan extract for pandan flavor
-Optional: 1 tbsp butter, a splash of vanilla extract, and a pinch of salt
Instructions:
1. Preheat oven 240C or 460F. In a pot over low heat, place the cream cheese and optional butter. Stir and allow cheese to soften. Add the sugar and stir. Remove from heat when you have a smooth, creamy mixture. Add the eggs, one at a time and incorporate each one well into the batter.
2. Add the flour and cornstarch and mix until smooth, mixing out any clumps. You will not have to strain this batter. Add the milk or cream. Mix well. You can at this point add a splash of vanilla extract and a pinch of salt. Finally, add the ube extract and stir well.
3. A 6-inch springform pan is best. Place a sheet of parchment paper inside the pan, running your fingers over the inside of the rim and the bottoms to dress the pan. Leaver about an inch or two of parchment paper standing tall. Crinkles are fine.
4. Pour the batter into the pan and it should fill almost to the top. Smooth out the batter on top with a whisk and bake for 30-35 minutes. The top should have a beautiful burnt brown layer, which is a Basque cheesecake's signature look. The middle should be jiggly. Don't worry, it's fully cooked. Cool in room temperature before refrigerating for at least 4 hours or overnight. Cut the cake and serve at room temperature. Great with a cup of coffee or tea!
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What do you think about this simple and versatile recipe? Will you make a unique flavor of Basque cheesecake?
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