By Simran Makkar
September 11, 2026
It is said that cheesecake is the only cake you're allowed to judge by its cracks, and Basque cheesecake takes that to another level. The more scorched and collapsed it looks, the better it usually tastes. Swap in ube, and you get all that jammy, custardy goodness with a gorgeous purple hue and a subtly nutty, vanilla-like flavour. No water bath, no fussing over cracks, no need for a perfect swirl on top; this one's practically designed to look a little messy.
– ½ cup ube halaya – 500g cream cheese, softened – 1 cup heavy cream – ¾ cup sugar – 2 tablespoons all-purpose flour – 3 eggs – A pinch of salt – 1 teaspoon vanilla extract
Heat the oven beforehand to 220°C and line a round cake tin generously with parchment paper, letting it overhang the edges.
Beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the ube halaya until fully incorporated and the batter turns a smooth purple.
Pour in the heavy cream and vanilla extract, and whisk until combined.
Sift in the flour and salt, folding gently just until no lumps remain.
Pour the batter into the prepared tin and bake for 50–55 minutes, until the top is deeply burnished and the centre still has a slight wobble.
Let the cheesecake cool completely in the tin, then refrigerate for at least 4 hours before slicing and serving.