Basque Cheesecake, but make it purple 💜
For this recipe I use a mini Ø 11 cm heart-shaped baking pan. I found this to be the perfect size to make a cheese cake out of a single 175g Philadelphia container.
Ingredients
┃ yield — 2
- 175 g Philadelphia
- 60 g sugar
- 60 g heavy cream
- 1 egg
- 1/4 tsp salt
- 5 g cornstarch
- 40 g ube yam
- 1/4 tsp ubeness
Directions
┃ ◕ — 1 h
- Place a rack in middle of oven; preheat to 250°C. Line a cake pan with removable bottom with a sheet of parchment paper, making sure parchment comes above top of the pan on all sides.
- Beat the egg and sugar for 2 minutes in a medium low speed (4 if you are using a Thermomix or similar mixer). Incorporate the philadelphia and ube yam and mix again for 2 more minutes. Finally, add the cornstarch, ubeness and heavy and mix until very smooth, no lumps remain, about 1 minute in medium low speed (3).
- Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top, 25–30 minutes.
- Let cool slightly and enjoy in one sitting
Ube yam and ubeness (flavoring and coloring) are only available in a very few Asian supermarkets, therefore they can be difficult to find. Amazon has options available at somewhat higher prices, but an option if you are not able to find it anywhere else.
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