Ube Burnt Basque Cheesecake: Caramelized Outside and Decadently Gooey Inside | Cooking with Kurt

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture with less fat

Let the cream cheese, U halaya, eggs, and heavy cream come to room temperature.

Place an oven rack in the middle position and preheat the oven to 500°F.

Cut two pieces of parchment paper that are 15 in by 15 in and scrunch them up to create creases.

Take a 9-in springform pan and place the parchment paper crosswise to cover the bottom and sides, folding over the excess paper.

Trim excess parchment paper to minimize charring, as the maximum temperature for parchment is 425°F.

In the bowl of a stand mixer, add the cream cheese, granulated sugar, salt, Ube extract, and U halaya.

Beat on low speed for about 5 minutes until smooth and well combined, scraping down the bowl and paddle attachment as needed.

Add the eggs one at a time, mixing fully and scraping down the bowl before adding the next egg.

Sift in the flour and mix on low speed until just combined, scraping down the bowl again.

Slowly pour in the heavy cream while mixing on low speed, then scrape down the bowl and continue mixing for another minute.

Pour the batter into the prepared springform pan and tap gently on the counter to release air pockets.

Bake on the center rack at 500°F for 20 to 25 minutes, checking the internal temperature at 20 minutes until it reaches 185°F.

Let the cheesecake cool on a metal rack to room temperature, noting that it will sink in the center as it cools.

Refrigerate uncovered for a minimum of 6 hours, preferably overnight.

Unlatch the sides of the springform pan and carefully remove it, peeling away the parchment paper.

Let the cheesecake sit at room temperature for at least 30 minutes before serving.

Cut with a heated knife for the best texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens