Although I’m sharing recipes for the festive period, I can’t let go of autumn quite yet, so I’m sharing my recipe for a pumpkin Basque cheesecake.
I won’t lie, this has been one of my most indulgent recipes. If you don’t know what a Basque cheesecake is – it’s a burnt version but it’s more of a baked burnt custard. It contains a lot of eggs, soft cheese and double cream – certainly not for the faint hearted.
This is just my attempt at a basque cheese, it’s not the most authentic. I have made a traditional version and a chocolate version in there past – if you’re interested in checking them out!
Anyway, lets get started, shall we?
600g full fat soft cheese, room temperature.
225g granulated sugar.
1 tsp vanilla extract.
300ml double cream, chilled.
40g plain flour.
200g pumpkin puree.
1 tsp ground cinnamon.
1/2 tsp ground ginger.
1/2 tsp ground nutmeg.
1/4 tsp ground cloves.
Before you get started on the recipe, you’ll want to do some prep. Start by taking a 8 inch round cake tin and line with two pieces of parchment paper, so the tin is fully covered, it should be crinkled as this will help with the effect on the outside of the cheesecake once baked. Ensure your ingredients are weighed up, a larger cake tin for the 8 inch cake tin to sit in (just incase there any leakage). Don’t forget to preheat your oven to 190˚c.
For this cheesecake, place all of your ingredients into a mixing bowl and mix everything together with either hand or electric whisk. This doesn’t take too long but you’ll want to ensure that all of the ingredients are combined and a smooth mixture is there. Its a rather liquid mixture, not thick at all – this is normal.
Take your lined 8 inch cake tin thats sat in a bigger cake tin and pour the cheesecake mixture into the lined cake tin, this will come close to the top, this is normal.
Place into the oven and bake at 190˚c for 55-60 minutes. When it comes to take the cheesecake from the oven, it will be well risen and very jiggly – this is normal and what you want. As it cools down, it will sink and develop that classic burnt basque cheesecake look – trust the process.
Allow not cool fully before considering slicing up – I also recommend allowing at leats 2 hours after cooling. Placing into the fridge to allow the cheesecake to firm up a little. Overnight would be better, but not needed.
Slice into 6 or 8 portions, this is very rich and a small portion will go a long way. So cut up however you’d like.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.