Youth Program: Ube Basque Cheesecake

This rich dessert was prepared by our Summer Youth Volunteer Leadership Program with the help of Dietetics Intern, Thao. 

Ube is a purple sweet potato that originated in the Philippines. “Ube” means tuber in Tagalog, the native language of the Philippines. It is even sweeter than a regular sweet potato and often featured in desserts! 

Basque cheesecake is a crustless -style of cheesecake from the Basque region of Spain. It takes some time to properly set and cool, but it is worth waiting for! 

Makes: 12 servings 

Ingredients 

• 32 ounces cream cheese  

• 1 and 3/4 cups granulated sugar  

• 6 eggs  

• 1/2 cup ube halaya (you can make this paste, or look for it in the international section, or at an Asian grocery store)  

• 1 tsp ube extract  

• 1 tsp vanilla extract  

• 1/4 tsp salt  

• 3/4 cup heavy cream  

• 1 tbsp all-purpose flour 

Instructions 

1. Preheat oven to 400 F. Spray a 9-inch square pan with oil or cooking spray and line with parchment paper. Make sure the parchment paper extends 1-2 inches out of the pan. 

2. Using a stand mixer or hand mixer, whisk cream cheese and sugar together until well combined. Add the eggs and whisk until smooth. Add the halaya, ube extract, vanilla extract, and salt and mix until combined. Add the heavy cream and flour. Mix until combined. 

3. Pour batter into the prepared pan. Bake for an hour until the cake is cooked through. To check if it is done- shake the cake. If it jiggles like jello, it is done. 

4. Allow the cheesecake to cool at room temperature for one hour. Then, place it in the fridge to set for at least three more hours. 

If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.