AuthorBiteSized
DifficultyBeginner
Yields8 Servings
Prep Time45 minsTotal Time45 mins









Prepare baking pan
1

Grease a 10-inch spring form pan with softened butter. Cover with parchment paper making sure to have two inches of paper standing above the pan on all sides. Place spring-form pan on top of a baking sheet.

Beat cream cheese
2

In a large bowl, beat cream cheese and sugar until sugar crystals have completely dissolved. To test this, take a little bit and rub it in between fingers. You should not feel any granule of sugar before proceeding to the next step.

Add eggs
3

Beat in eggs, one at a time, into the cream cheese until fully incorporated.

Add ube
4

Add cream, vanilla extract, and salt. Mix until fully combined. Mix in ube halaya and ube flavoring. Mix until smooth and fully combined.

Bake and cool
5

Bake in a preheated oven for about 1 hour at 200°C, until the top has risen significantly and is “burnt” – deeply golden brown on top but still jiggly. Cool for about 15 minutes. It will fall drastically as it cools. Remove from spring-form pan then allow to cool completely before removing the parchment paper. Serve at room temperature.

Ingredients










Directions

Prepare baking pan
1

Grease a 10-inch spring form pan with softened butter. Cover with parchment paper making sure to have two inches of paper standing above the pan on all sides. Place spring-form pan on top of a baking sheet.

Beat cream cheese
2

In a large bowl, beat cream cheese and sugar until sugar crystals have completely dissolved. To test this, take a little bit and rub it in between fingers. You should not feel any granule of sugar before proceeding to the next step.

Add eggs
3

Beat in eggs, one at a time, into the cream cheese until fully incorporated.

Add ube
4

Add cream, vanilla extract, and salt. Mix until fully combined. Mix in ube halaya and ube flavoring. Mix until smooth and fully combined.

Bake and cool
5

Bake in a preheated oven for about 1 hour at 200°C, until the top has risen significantly and is “burnt” – deeply golden brown on top but still jiggly. Cool for about 15 minutes. It will fall drastically as it cools. Remove from spring-form pan then allow to cool completely before removing the parchment paper. Serve at room temperature.

Burnt Ube Cheesecake