UBE BASQUE CHEESECAKE

What is a Basque Cheesecake?

At first glance, when I heard or saw a basque “burnt” cheesecake, I thought it was an excuse to hide that it was burnt, or make better use of a cheesecake so it does not go to waste.

Basque cheesecake is purposely undercooked to give you that creamy texture and the burnt top gives a caramelized effect (think creme brulee!)

Typically made out of cream cheese, sugar, cream, eggs and flour, I’ve adapted the recipe to make it keto/low carb/sugar free friendly and added some ube extract to bring on some Filipino flavors.

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INGREDIENTS:

2 - 8 oz. packages of cream cheese

1/2 cup granulated sugar substitute (I used SoNourished)

1/4 teaspoon salt

3 eggs

1 cup heavy whipping cream

3 tablespoons unflavored Collagen powder

3 teaspoons Ube Extract

1 teaspoon vanilla extract

DIRECTIONS

1. Add the cream cheese, sugar, and salt into mixing bowl.

2. Blend ingredients together and add eggs in one at a time.

3. Once combined, add in heavy whipping cream, collagen powder, and add ube and vanilla extracts. Mix well and stir till completely combined.

4. Place parchment paper in 6-7 inch springform pan.

5 . Pour batter into the pan. Bake at 450F for 35-40 minutes

6. The top layer will be burnt and the center will appear jiggly.

7. Set aside and keep at room temperature for 2-3 hours for it to set and cool. Do not remove from spring pan until the cheesecake has set and cooled. After consumption- store in refrigerator.

Enjoy!