Ube Basque Cheesecake

 

I love making mini Basque cheesecakes. They are so easy to make and I like the smaller size. I baked this cheesecake at 435 degrees for 25 min, and then turned off the oven and left it in the oven with the door slightly cracked open for 10 min.

 Bake Ube Basque Cheesecake - Ultra Creamy - Today

Ingredients

• 16 oz (450 g) Cream cheese, room temperature
• 3/4 cup (150 g) White sugar
• 1 tsp Ube extract
• 2 tbsp (14 g) Cornstarch
• 1 tsp Vanilla extract
• 3 Large eggs, room temperature
• 3/4 cup (180 ml) Thickened/Heavy cream

Instructions

1.       Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper

2.       Place the cream cheese in a large bowl and beat until smooth

3.       Add the sugar and mix until well combined

4.       Add the ube extract, cornstarch and vanilla extract and beat until smooth and lump-free

5.       Whisk in the eggs, then add the cream and whisk until smooth

6.       Pour into the lined cake tin and bake for 25 mins

7.       Open the oven door and wedge in a spoon, let the cake sit for 10 mins

8.       Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours

9.       Unmould, slice and enjoy!