Ube Basque Cheesecake

September 18, 2026

This Ube Basque Cheesecake is a colorful twist on the classic Basque cheesecake. Made with creamy cream cheese, ube paste and purple sweet potato powder, it has a beautiful purple color, a rich and velvety texture, and a caramelized top.

The combination of ube and purple sweet potato gives this cheesecake its gorgeous color and a lovely sweet, earthy flavor. With just six ingredients and a simple mixing method, this recipe is easy to make and perfect for anyone who loves creamy cheesecakes and unique Asian-inspired desserts.

📝 Ingredients

350g cream cheese, softened to room temperature
3 eggs
70g ube paste
180g heavy cream (35% fat)
60g granulated sugar
15g purple sweet potato powder

🥣 Tools you need

🍳 Step-by-step Instructions

1. Prepare the oven and cake tin

Preheat the oven to 225°C (437°F), using conventional top and bottom heat.

Line a round cake tin with baking paper, ensuring the paper extends above the rim as the cheesecake will rise when baking.

2. Mix the cheesecake batter

In a large mixing bowl, combine the softened cream cheese, eggs, ube paste, sugar and purple sweet potato powder.

Mix until the batter is smooth and creamy, with no visible lumps. Make sure the ube paste and purple sweet potato powder are evenly incorporated for a consistent color throughout the cheesecake.

3. Add the heavy cream

Pour in the heavy cream and mix until everything is well combined and the batter is silky smooth.

Avoid overmixing, as incorporating too much air can affect the final texture.

4. Bake the cheesecake

Pour the batter into the prepared cake tin and gently tap the tin on the counter to release any large air bubbles.

Bake at 225°C with top & bottom heat, for approximately 18 minutes, until the top is deeply caramelized and the edges are set while the center remains slightly jiggly.

Ovens can vary, so check the cheesecake from time to time while baking.

5. Cool and chill

Remove the cheesecake from the oven and allow it to cool to room temperature.

Transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, until fully set.

6. Slice and serve

Once chilled, carefully remove the cheesecake from the tin. Slice with a warm knife for clean, neat slices, wiping the knife between cuts.

🙋 Frequently Asked Questions (FAQ)

Can I use ube extract instead of ube paste?

Ube extract can add ube flavor and color, but it is not a direct substitute for ube paste because the consistency and concentration are different. Please sue ube paste for the best result.

Why is the center of my basque cheesecake still jiggly?

A slightly jiggly center is normal when Basque cheesecake comes out of the oven. The cheesecake will continue to set as it cools and chills. The edges should be set, while the center should wobble gently rather than look completely liquid.

How long should I chill ube basque cheesecake?

Chill the cheesecake for at least 4 hours before serving. For a firmer texture and cleaner slices, chilling it overnight is even better.

Why isn't my cheesecake top deeply burnt?

The signature burnt top depends on your oven's actual temperature, the baking time and the position of the cake in the oven. Please adjust temperature and position of the cake in the oven to get best result.