Ube Basque Cheesecake
"Purple rain, purple rain..."
This ube Basque cheesecake is about as easy as ABC. You simply put everything in a food processor and whizz for the very smoothest, lightest Basque cheesecake. I’ve made countless Basque cheesecakes over the years and have honed the method to a tee. This recipe for Ube Basque Cheesecake is the result of that eating...ahem practising! ;)
Burnt Basque cheesecakes are famous for their burnt or caramelised top and soft, silky centre. They are ridiculously easy to make as they don’t have a cookie crust. I saw an ube Basque cheesecake at the Asian grocery store and saw that it was $9.99 per slice. I’m that person that won’t buy something if I know I can make it for a fraction of the price.
For the ube flavour we use ube flavouring rather than actual ube (a tuber or yam) as we want to keep the smooth texture of the cheesecake. Ube flavouring can be found at any Asian grocery store or online. It infuses the cake with a gorgeous, almost cookie-like aroma. Ube is used in Filipino dishes in the same way that vanilla is used as an aroma but has the added bonus of a gorgeous colour as well.
Normally my husband doesn’t go for cheesecake but after we shot these pics, he absconded with his slice and demolished it in about 30 seconds!
Lorraine x
