Let 3 bars of full-fat cream cheese, 1/4 cup ube halaya, 4 large eggs, and 1 1/2 cups of heavy cream come to room temperature. Place an oven rack in the middle position and preheat your oven to 500 F (260 C).

Cut two pieces of parchment paper that are 15" by 15". Scrunch up these pieces of parchment paper so there are a lot of creases in each piece, which makes them more moldable. Take a 9" springform pan, and place the two pieces of parchment paper so that it covers is molded against the bottom and sides of the pan as much as possible, folding the overhanging parchment over the outside edge of the pan. Then use scissors to trim as much excess parchment paper off as you can.

NOTE: the maximum temperature for most parchment paper is 425 F (218 C). Once it reaches that temperature, the edges will begin to char. Trimming the excess exposed parchment paper will minimize charring in the 500 F (260 C) oven.

In the bowl of your stand mixer, add in 3 bars of full-fat cream cheese that are 8 oz each, 1 cup of granulated sugar, 3/4 tsp of salt, 2 tsp of ube extract, and 1/4 cup of ube halaya. With the paddle attachment, beat together on low speed for about 5 minutes until everything is smooth and well combined. For this recipe, be sure to always beat on low speed to avoid beating in excess air into the cheesecake. Stop the mixer and scrape down the paddle attachment and the bowl.

Then add in 4 large eggs, 1 egg at a time, making sure that the previous egg is fully mixed in and scraping down the bowl before adding the next one. When all the eggs are added, stop the mixer and sift in 2 tbsp of all-purpose flour (we have to detach the bowl from the stand mixer to do this). Then beat on low speed just until the flour is combined. Scrape down the bowl again.

While continuing to beat on low speed, slowly pour in 1 1/2 cups of heavy cream. When all the heavy cream is added, stop the mixer and scrape down the bowl. Then continue beating at low speed for another 1 minute.

Detach the bowl from the stand mixer and pour the batter into the prepared springform pan. Tap on the pan gently on the counter to release any large pockets of air.

Bake the cheesecake on the center rack at 500 F (260 C) for 20 to 25 minutes, or until the top surface is browned on top. The center should still be quite jiggly. If you have a digital thermometer, the ideal texture of this cake is achieved when the thermometer just reads 185 F (85 C) when inserted by 1" about 1" from the edge of the cake. Start checking at the 20-minute mark, and continue checking at 1-minute intervals till it just reaches 185 F (85 C) 1" from the side edge 1" from the top surface.

Let the cheesecake cool on a metal rack to room temperature. The cake will sink in the center as it cools. Once it's at room temperature, refrigerate uncovered for a minimum of 6 hours, preferably overnight.

To serve, unlatch the sides of the springform pan and carefully remove it. Carefully peel away the parchment paper from the sides of the cake before slicing. We recommend cutting with a heated knife (dip the knife in hot water, wipe it down, then slice). From the fridge, let the cake sit at room temperature for a minimum of 30 minutes before serving for the ideal velvety and airy mousse-like signature texture of a basque cheesecake. Enjoy!