Ui Ui
Culinary Explorer
Have you ever attempt this pinoy and spanish fused dessert, the ube basque cheesecake. Filled with both ube halaya and extracted from ube and tossed in a sweet cream cheese batter, this cheesecake will be the show stopper. It is also very nice to the eyes to behold! 

Ingredients:
Instructions:


Ingredients:
- 32 oz (2 lb) cream cheese
- 1¾ cups granulated sugar
- 6 eggs
- ½ cup ube halaya
- 1 tsp ube extract
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup heavy cream
- 1 tbsp all-purpose flour
Instructions:
- Preheat your oven to 400°F (204°C).
- Line a 9-inch springform pan with 2 pieces of parchment paper, letting the paper extend 1-2 inches above the pan for easy removal.
- In a stand mixer or using a hand mixer, blend the cream cheese and sugar until smooth.
- Add the eggs and mix until the batter is smooth.
- Mix in the ube halaya, ube extract, vanilla extract, and salt.
- Stir in the heavy cream and all-purpose flour until well combined.
- Pour the batter into the prepared pan.
- Bake for 60-65 minutes. The cheesecake is done when it jiggles like jello when shaken.
- Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 3 hours, or overnight for best results.
Enjoy this delightful ube cheesecake recipe!
