Desserts 🤖 AI Generated

Ube Basque Cheesecake - Purple Filipino Burnt Style

Indulgent purple ube-infused Basque cheesecake with intentionally caramelized edges and creamy center, made lighter with Greek yogurt and reduced cream cheese. Save 230 calories (40% less) per slice while keeping the rich, custardy texture and Instagram-worthy char.

25m

Prep Time

35m

Cook Time

Servings

350

Calories

22g

Protein

🛒 Ingredients

✓ 8 oz cream cheese, room temperature
✓ 8 oz non-fat plain Greek yogurt
✓ 1/2 cup coconut sugar
✓ 2 tbsp monk fruit sweetener
✓ 3 large eggs, room temperature
✓ 1/2 cup ube puree (fresh or frozen, thawed)
✓ 3/4 cup heavy cream
✓ 1/4 cup evaporated skim milk
✓ 2 tsp vanilla extract
✓ 1/4 tsp sea salt
✓ 2 tbsp unsalted butter, for pan
✓ 2 tbsp parchment paper (for easier removal)
✓ 1 tbsp cornstarch (if ube puree is watery)
✓ Pinch of turmeric (optional, enhances purple tone)

👨‍🍳 Instructions

1. Prep Your Pan: Preheat oven to 400°F (205°C). Line a 9-inch round springform pan with parchment paper, letting edges rise 2 inches above rim. Brush interior with melted butter. This prevents sticking while allowing those signature caramelized edges to form.

2. Blend Base: In a large bowl, beat room-temperature cream cheese with Greek yogurt for 3 minutes until completely smooth. Scrape sides frequently—lumps will ruin texture. The mixture should be pale and fluffy.

3. Add Sweeteners: Gradually add coconut sugar and monk fruit sweetener while beating on medium-low speed. Mix for 2 minutes until fully incorporated. Coconut sugar's molasses notes will amplify the caramel notes from the bake.

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4. Incorporate Ube: Add ube puree in two additions, beating well after each. If your puree is very watery, drain through cheesecloth first or mix in 1 tbsp cornstarch. The batter should be vibrant purple with no streaks.

5. Add Eggs & Liquids: Add eggs one at a time, beating on low speed for 20 seconds after each. Pour in heavy cream and evaporated skim milk, then vanilla extract and sea salt. Mix until just combined—do not overmix or you'll incorporate too much air (causes cracks).

6. Pour & Bake High Heat: Pour batter into prepared pan. Place on a baking sheet (catches any drips). Bake at 400°F for 25 minutes. The top will puff and brown—this is intentional for the Basque style. Edges should look almost burnt, center should jiggle slightly when shaken.

7. Cool Gradually: Turn off oven, crack door open 4 inches, and let cheesecake sit for 15 minutes. This prevents thermal shock cracking. Remove from oven and cool on counter for 30 minutes before chilling.

8. Chill & Set: Transfer to refrigerator for at least 6 hours (overnight is ideal). The cheesecake will continue setting and flavors will deepen. The purple will intensify and center will firm up properly.

9. Slice & Serve: Run a thin warm knife around edges before removing springform. Slice with a hot, wet knife (wipe between cuts). Serve cold or at room temperature. Optional: dust with purple ube powder or edible glitter.

📊 Nutrition per Serving

Calories350 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#low-calorie Basque cheesecake recipe#Filipino ube burnt cheesecake#Greek yogurt cheesecake lighter

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