I was born in Manila, and as a chef, I wish I could say that I cook amazing Filipino food, but I’ve mostly cooked Western food my entire life. One thing I could say is, I have tried to incorporate Filipino flavours especially in baking. Although sometimes, that feels a little bit like taking the easy way out. I am proud of my heritage, and maybe someday I would go back and learn more about native ingredients and incorporate them in my cooking as well.

Here, I’m sharing with you my ube cheesecake recipe La Viña style. What is it? You know how a crustless, burnt cheesecake have been trending for a few years? One that is more commonly know as Basque Cheesecake? Well, this is the ube version, with homemade ube jam as well. I call it La Viña cheesecake because that’s the name of the restaurant in San Sebastian where people flock to have a taste of the original version. It is a crustless cheesecake that is caramelised outside and soft in the middle.

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If you want the original recipe as per the video above, I published my easy to follow recipe here. Just remember whichever version you are making, start with room temperature ingredients so the batter incorporates quickly and you will not get a lumps. The idea is to get a caramelised outside that serves as your crust, so this entails baking at a very high temperature. I preheat my oven to 220C and line a 23cm or 9in springform with baking paper and ensure there is an overhang. The overhang protects the cheesecake from getting too burnt too fast, and it also supports the cheesecake when it puffs up, which prevents overflowing.

Now with the ube version, it is also straightforward to make with the addition of making your own ube jam. Why would you want to make an ube version? Because my recipe of this is absolutely delicious and the natural purple colour of ube gives this (and basically most ube desserts) a really pretty purple hue. Ube jam is basically cooked ube, pureed and mixed with milk and sugar and cooked until its thick like peanut butter or Nutella. Let your ube jam cool to room temperature before using it for the cheesecake. I use all the ube jam yield in this recipe, but feel free to double the batch because it is really nice on warm bread rolls with a touch of butter.

To make the cheesecake, combine the ube jam, cream cheese, eggs, cream and sugar in a large bowl. Mix until smooth then sift over flour and fold in until incorporated. Pour the batter in your lined springform and bake for 1 hour. The cheesecake will still be jiggly in the centre. Remove from oven and let cool on a rack for at least 2 hours. Serve at room temperature to retain that soft, custardy texture. If you have leftovers, you can eat it as is or reheat in the microwave for 10sec per slice to get that softness back.

The detailed recipe is below for you to try. I would love to see your finished products, so tag me on your social media posts @mrs.fancypants.recipes or use #mrsfancypantsrecipes. If you have any questions, feel free to comment below. ???? Happy baking!

Difficulty: Easy

Ube Cheesecake à la La Viña

Makes 1 x 23cm springform

My ube variation of the famed Basque burnt cheesecake!


    For the ube jam (halaya)
  • For the cheesecake


0/7 Instructions
    First make the ube jam:
  • Place ube and water in a small saucepan. Bring to a boil over medium heat, lower heat to a simmer, and cover. Simmer until ube most of the water has evaporated.
  • Remove from the pan and transfer to a large bowl. Use a masher to finely mash the ube, or if using grated ube, this step shouldn't be necessary. Push through a fine sieve for a really smooth texture, optional.
  • Mix together mashed ube, milk, and sugar then transfer to a frying pan. Cook over low heat, stirring constantly to avoid burning for 30 minutes uncovered. Add butter cubes and continue cooking until the ube has a deep purple colour and very thick consistency similar to peanut butter spread. Cool down to room temperature.
  • Make the cheesecake
  • Start with room temperature ingredients. Preheat oven to 220C. Line a 9” springform with baking paper, make sure you have an overhang of at least 5cm.
  • Mix cream cheese, ube, sugar and cream. Add eggs one by one, fully incorporating after each addition. Sift flour into the batter and mix just until the flour is incorporated. Do not over mix.
  • Pour into the pan and bake for 60 minutes. The top should be caramelised but cheesecake should be jiggly.
  • Take out of the oven and rest for at least 2 hours at room temperature. Serve warm, consume immediately. (see notes if making ahead)


  1. Note on UBE: This can be purchased from Asian/Filipino stores. If fresh ube is unavailable, you can use grated ube.
  2. Note on milk: I use jersey cow milk because there's no carabao milk available in Australia. But you can use normal full cream milk from the supermarket. Light or skim milk doesn't give the same richness to the ube jam.
  3. For leftovers: If you have leftovers, you can eat it as is or reheat in the microwave for 10sec per slice to get that softness back.
  4. Update on sweetness: To make the cheesecake less sweet, you can reduce the sugar in the ube jam by 50g.

In my Strawberry Cheesecake Post I discussed what a ganache is, and mentioned that it has plenty of uses. My recipe today also uses a ganache but with a different ratio and I use this to glaze my Ube Butter Cake. Last time, I incorporated the ganache in the cheesecake to help it set and have form instead of using gelatine, this time I used it as a decorative topping to make my cake look lovely and also to enhance the ube flavour.

Now, the cake recipe today is baked in a 10-cup bundt pan. What is a bundt pan you say? Bundt pans are cake pans that look like donuts because they have a tube in the middle. They also have different designs that make your cake look spectacular (when you get the cake out correctly). You’ll see the bundt pan I have in my video below, but if you don’t own one and still want to make this cake, don’t fret! You can use a large loaf pan instead.


This cake is a variation of my vanilla butter bundt. I wanted to make an ube flavour to commemorate Filipino Food Month. Filipino flavours and Filipino food don’t tend to be as popular as other cuisine, and Filipino Food Month is the Government’s initiative to give it a push globally since Filipinos are all over the world. Now this cake is not traditionally from the Philippines, however, ube is a well-known native flavour of the Philippines. Ube is a root crop also known as purple yam. It’s colour gives desserts a vibrant pop but this doesn’t translate to a strong flavour, instead its flavour is very mild–a little nutty with a hint of vanilla. It is widely used in local desserts, and one day I will post an actual traditional Filipino ube dessert when I get my hands on fresh ube again. But for now, here is the recipe for this delicious and easy to make butter cake. Happy baking!

Difficulty: Easy

Ube Butter Cake

makes 1 x 10-cup bundt pan



    For the cake
  • For the glaze


0/8 Instructions
    Make the glaze:
  • Place the white chocolate in a medium bowl.
  • Bring the cream to the boil then pour on top of chocolate. Cover and let sit for a minute. Stir vigorously with a wooden spoon until glossy.
  • Add ube. Stir until smooth. Set aside to cool.
  • Make the cake
  • Preheat oven to 170C. Mix yogurt, eggs and vanilla tin a medium bowl.
  • In your stand mixer bowl using a paddle attachment, mix together flour, sugar, b. soda and b. powder. Slowly add the liquid ingredients. Mix until smooth.
  • Add butter cubes one by one. The batter should look creamy. Grease your 10-cup bundt. Make sure you grease all the folds and edges for quick release.
  • Pour batter into the pan and bake for 1 hour or until a skewer comes out clean. Remove from oven. Cool for 10 minutes inverted on a wire rack.
  • The cake should separate from the bundt tin successfully. Pour the glaze all over and serve.


  1. If you do not have a bundt pan, this should also work with a large loaf pan.
  2. Grease your bundt pan well to make sure the cake come out easily. If it doesn't, try using a butter knife to loosen the edges of the cake as well as the middle tube.
  3. Keeps well at room temperature for 2 days, or in the fridge for 5 days. Always serve at room temperature.


My husband recently celebrated his birthday, and despite going to the gym everyday and being fit, he has a massive sweet tooth. So every year I bake him a cake (or maybe 2 depending on how many parties we’re having) and this year, he requested that the cake has ube (pronounced oo-beh). It’s his favourite Filipino food next to longganisa and my mom’s Filipino spaghetti.

What is ube? Ube is classified as a tuber, same as sweet potato, potato, yam, taro, etc. Specifically, ube is a variety of purple yam native to the Philippines. It has a vibrant purple colour and is a favourite ingredient by Filipinos to use in desserts. In the last decade, ube has gained popularity in the western palette as well, because of it’s mild and nutty flavour. Personally, I feel like the Europeans would recognise the flavour because it’s a little bit similar to chestnuts, but a different texture.

How to use ube? It’s very versatile, much like the sweet potatoes, yams and pumpkins in America during Thanksgiving, we can use it in cakes, jams, pies, ice cream, you name it, and there is probably an ube flavoured version of it. You can find my ube recipe’s here. Or if you want to try this ube cake and you’re in Sydney, you can order it below:


Going back to the cake, the base is a coconut and purple yam chiffon cake with stabilised whipped cream frosting and coconut and ube filling. The cream will set and hold for 2-3 days, and in my experience, this cake gets eaten much faster than that period. I used ube flavour and added sweetened ube to give it a good flavour kick, but the sweetened ube is optional. This cake is not sickly sweet, so it’s popular to those who are looking after their sugar intake. The cake is also very light because it’s a chiffon, so great for those who don’t like rich desserts.

So now you can scroll down and find the full recipe and my notes. Chiffon cake is fairly straight forward to make, and if you follow the instructions, it would be a breeze for you. I would love to know if you made this and how you liked it, so please connect with me on Instagram, and use #mrsfancypants so I can see your baked goodies!!!

I get a lot of questions about stand mixers, and these are my recommendations. It comes with a caveat though, I only recommend you get one if you bake a lot because they are not cheap. Otherwise, a hand mixer is the more practical option.

Click on the photos to shop for the products. Most products ship internationally.

Mrs.Fancypants earns a small commission from affiliate links, when you buy the products above. If you’re in Australia, feel free to check the availability on advertised sites.

Difficulty: Difficult Prep Time: 15 Mins Cook Time: 35 Mins Total Time: 50 Mins

Sweetened Coconut and Purple Yam Cake

Makes a 2 layer 8-inch cake


    For the chiffon cake
  • For the filling, see notes
  • For the whipped cream frosting


0/12 Instructions
    Make the cake
  • Line the bottom of 2 8-inch cake tins with baking paper. Do not grease the sides of the tin. Preheat oven to 170C. In a bowl, whisk egg yolks, coconut oil, ube flavouring, ube puree (if using) and milk until smooth. Set aside.
  • In a big bowl, sift together flour, corn flour, half of the sugar and baking powder.
  • In the bowl of your stand mixer, sprinkle cream of tartar on top of egg whites then start to whisk on medium until frothy.
  • Gradually add sugar, then keep whisking on medium speed until all the sugar is dissolved and the meringue is glossy.
  • Make a well in the centre of the dry ingredients and pour the egg yolk mixture. Mix until incorporated then fold in 1/3 of the meringue. Fold until the mixture is smooth. Do this three times until the meringue is finished.
  • Divide equally between the 2 cake tins then bake at 170C for 30-35 minutes. Do not open the oven while cake is baking.
  • The cake is done when a toothpick inserted comes out clean. Invert the tins and cool upside down on a cooling rack.
  • Make the filling and frosting
  • While the cake is cooling, make the filling. Mix the ube and condensed milk until the colour is even then add the desiccated coconut. Set aside.
  • Now make the whipped cream frosting. Put the water in a small bowl then sprinkle the gelatine on top, mix just until all the granules are wet. Set aside for 5 minutes.
  • Heat 100 ml of cream then mix the gelatine in until it dissolves. No need to boil the cream you just need to dissolve the gelatin. Cool down to room temperature before use. Whisk the rest of the cream and sugar until soft peak then slowly add the cream with gelatine. Whisk until stiff then keep in the fridge until needed.
  • Assembly
  • When the cake is cooled down completely, trim the tops if domed. Put a dollop of cream on the cake plate then put one layer of cake trimmed side down. Spread a good layer of frosting on top of the cake and even it out. Top with half the filling then top with the 2nd cake trimmed side down.
  • Now spread a thin layer of frosting all over the cake and even it out, then chill for at least 45 minutes. The first layer of frosting would've set at this stage and will hold the crumbs in place so your cake will be crumb free when it's finished. Now use the rest of the frosting to cover the cake then make rosettes around the top. Fill the centre with the rest of the filling. Chill until ready to serve.


  1. You can use ube powder instead of ube flavouring. The ratio is 1:1.
  2. If coconut oil is not handy, use any neutral flavoured oil but the cake will not have any coconut flavour.
  3. If you do not want to make the filling. You can substitute  sweetened coconut sport (macapuno). Drain the syrup and mix the coconut sport with ube flavouring, no need to add condensed milk.
  4. Tips for success: This is overwhelming to make by itself for first timeEd, so focus on making this cake and don’t skip steps. A cake takes a few hours to completely cool down, so either make it a day ahead or in the morning.


#cake  #ube  


What is ube? Ube is purple yam grown in the Philippines. It has a distinct bright purple colour and belongs to the sweet potato family. Ube has a sweeter, more mellow taste than its orange relatives and is popularly used in desserts in Filipino cuisine. I think every Filipino living overseas buy jars of ube jam to take back with them every time they visit the Philippines. I know I do!

When I go home, I normally hunt down a specific brand of ube jam. It’s from North Luzon, and is called Mountain Maid, but is more popularly know as the Good Shepherd ube jam. This specific brand is part of a social enterprise by the Sisters of Charity of the Good Shepherd, and the proceeds from the sales of the products send the less fortunate youth to school.

I take a couple of bottles–okay, maybe 4–home with me and chuck them in the freezer. They last forever in the freezer, as long as you don’t pop the seal. Now, not everyone travels to the Philippines, so if you want to try and make these today, head to your nearest Filipino/Asian store and ask them if they have ube conserve or jam. Some of them would have frozen mashed ube and that works too, just thaw completely and drain excess liquid before using.

Now, ube has a very mellow flavour profile. So, aside from the amount of ube conserve in this recipe, I added ube flavouring as well. Again, this is available in your nearest Filipino/Asian store.

Super easy and quick to whip up, try this as your next baking project. Crunchy top and soft inside, next time you’re catching up with a Filipino mate, you can impress them by making a batch!

Difficulty: Easy Prep Time: 10 Mins Cook Time: 28 Mins Total Time: 38 Mins

Ube (purple yam) Muffins

Makes 5 extra large or 12 standard muffins

What is ube? Ube is purple yam grown in the Philippines. It has a distinct bright purple colour and belongs to the sweet potato family. It has a sweeter, more mellow taste than its orange relative and is popularly used in desserts in Filipino cuisine.



0/3 Instructions
  • Preheat oven to 200 degrees C. Line muffin tin with paper cases.
  • In a large bowl, mix flour, cornflour, sugar and baking powder. In a separate bowl mix milk, olive oil, egg, flavouring and ube conserve until smooth. 
Make a well in the centre of the dry ingredients and stir in wet ingredients just until combined. 

  • Fill muffin cups 3/4 full. Sprinkle coarse sugar on top of each muffin. Bake for 25-30 minutes or until toothpick comes out clean. 


You can normally buy ube flavouring and ube conserve or ube jam from Filipino stores globally. Sometimes they even have frozen mashed ube, which you can also use. If you have access to fresh ube, you can make your own. Just peel and cut into smaller pieces and boil until super soft then drain and mash. The mashed ube should be 150g in weight.


#filipino  #muffin  #ube