Ube San Sebastian Cheesecake: A Filipino-Inspired Delight
Introduction
Dive into the world of Filipino-inspired baking with this delightful Ube San Sebastian Cheesecake. This vibrant dessert combines the smoky, caramelized essence of Basque cheesecake with the unique flavor of ube, or purple yam. It’s perfect for those looking to explore new culinary frontiers. For those craving a taste of adventure, subscribe to receive this enchanting recipe directly in your inbox!
Why You’ll Love This Recipe
There’s so much to adore about this Ube San Sebastian Cheesecake! It’s not just about its stunning purple hue, but its rich, creamy texture combined with a caramelized crust that offers an irresistible contrast. The recipe is straightforward, family-friendly, and an impressive dish for gatherings. You’ll find yourself making this delightful treat time and time again!
Ingredients
– 1 cup cream cheese, softened
– 1 cup white sugar
– 3 large eggs
– 1 cup heavy cream
– 1 tablespoon vanilla extract
– 1 cup ube halaya (purple yam jam)
– 2 tablespoons ube extract
– 1/3 cup all-purpose flour
– Butter, for greasing
– Powdered sugar, for dusting (optional)
Necessary Tools
– 9-inch springform pan
– Large mixing bowl
– Electric mixer or whisk
– Sifter
– Parchment paper
Ingredient Swaps and Additions
Feel free to experiment! You can substitute ube halaya with a different flavor jam if you’re feeling adventurous. Adding a touch of grated coconut can bring out more tropical notes. If ube extract is hard to find, consider using vanilla or almond extract for a different twist.
Step-by-Step Instructions
1. Preheat your oven to 425°F (220°C). Generously grease a 9-inch springform pan with butter and line with parchment paper.
2. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, blending until fully incorporated.
3. Mix in the eggs, one at a time, fully integrating each before moving to the next.
4. Pour in the heavy cream and vanilla extract, mixing until smooth and silky.
5. Stir in the ube halaya and ube extract, ensuring the batter is evenly colored.
6. Sift the flour over the batter, folding gently until no lumps remain.
7. Pour the batter into the prepared pan.
8. Bake for 50-55 minutes until the top is dark brown but the center jiggles slightly.
9. Allow the cheesecake to cool completely in the pan. It will continue to firm up as it cools.
10. Remove from the pan and dust with powdered sugar if desired.
Serving Suggestions
Serve this cheesecake as the star of your dessert table, perhaps with a side of whipped cream or fresh berries to complement the ube’s vibrant color.
Pro Tips for Success
Ensure all ingredients are at room temperature for a smoother batter. Be careful not to overmix to maintain its creamy texture.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a warm oven to restore their original texture.
FAQ Section
– Can I make this cheesecake ahead of time? Yes, it’s actually better after being refrigerated overnight.
– What is ube? Ube is a type of purple yam, popular in Filipino desserts for its unique flavor and vivid color.
Conclusion
The Ube San Sebastian Cheesecake is a delightful fusion of flavors and textures. Easy to make and stunning to serve, it’s a surefire way to impress family and friends. Please leave a review, share a photo, or tag #UbeSanSebastianCheesecake on social media!
Nutritional Information
Approximate per serving:
Calories: 320
Protein: 5g
Fat: 20g
Carbs: 30g
Ube San Sebastian Cheesecake
Ingredients
Main Ingredients
- 1 cup cream cheese, softened
- 1 cup white sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 cup ube halaya (purple yam jam) Can be substituted with another flavor jam.
- 2 tablespoons ube extract Can be replaced with vanilla or almond extract.
- 1/3 cup all-purpose flour Sifted.
- as needed Butter, for greasing
- as needed Powdered sugar, for dusting (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Generously grease a 9-inch springform pan with butter and line with parchment paper.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, blending until fully incorporated.
- Mix in the eggs, one at a time, fully integrating each before moving to the next.
- Pour in the heavy cream and vanilla extract, mixing until smooth and silky.
- Stir in the ube halaya and ube extract, ensuring the batter is evenly colored.
- Sift the flour over the batter, folding gently until no lumps remain.
- Pour the batter into the prepared pan.
- Bake for 50-55 minutes until the top is dark brown but the center jiggles slightly.
- Allow the cheesecake to cool completely in the pan. It will continue to firm up as it cools.
- Remove from the pan and dust with powdered sugar if desired.
