If you always burn or underbake your cakes, why not try making a Burnt Basque Pumpkin Cheesecake? It boasts a beautifully burnt caramelized top and a slightly jiggly, underbaked lava cake-like center.
This creamy, rich dessert combines the smoothness of cream cheese with the warmth of pumpkin and a hint of aromatic tea. Featuring a perfectly caramelized top and a lava cake-like center that remains slightly jiggly, this cheesecake offers a unique texture that is both elegant and comforting.
Whether you prefer it with a touch of floral black tea, Thai tea, or classic pumpkin spices, this recipe allows for customization to suit your taste. Easy to prepare and perfect for any occasion, this cheesecake is sure to impress your family and friends.
Enjoy it chilled for a refreshing treat that keeps well in the refrigerator or freezer!
Equipment
- Kitchen scale
- Aluminum Round Cake Pan (6 or 7 inch; can also use a springform pan.)
- Parchment paper (to line the pan and prevent sticking.)
- Large mixing bowl
- Whisk (Can also use an electric hand mixer or stand mixer to blend the ingredients more smoothly.)
- Spatula
- Fine mesh strainer (To sift the cornstarch and strain the batter.)
- Oven
Ingredients List
- 225 g cream cheese (8 oz, softened)
- 80 g granulated sugar (⅓ cup; I prefer my cake less sweet, but you can adjust the sweetness to your liking by using anywhere from ⅓ to ½ cup of sugar in this recipe.
- 225 g pumpkin puree (1 cup, canned or homemade)
- ½ tsp vanilla extract
- 1 tbsp tea powder (It’s optional, as it enhances the tea flavor of the cake. I used a bag of floral black tea powder from SHE BOBA, but you can also use Thai tea powder. Alternatively, you can add 1 tsp of ground cinnamon, ½ tsp of ground ginger, and ¼ tsp of ground nutmeg to make a pumpkin spice flavor.)
- 4 large eggs
- 15 g cornstarch (1½ tbsp; can also use all purpose flour)
- 150 g heavy cream (⅔ cup)
Step-by-step Instructions
1. Gather and measure all the ingredients required for this recipe. Remove the cream cheese, eggs, and heavy cream from the refrigerator and let them sit at room temperature for about 1 hour, allowing the cream cheese to soften and the other ingredients to warm up to room temperature.
2. Preheat your oven to 445°F (230°C). Line a 6 or 7 inch cake pan with parchment paper, making sure the paper goes above the edge of the pan.
3. In a large mixing bowl, use a whisk or electric hand mixer (slow speed) to mix the softened cream cheese and granulated sugar until smooth.
4. Add the pumpkin purée, vanilla extract, and tea powder (optional; you can also use the spice powder mentioned in the ingredient list) to the cream cheese mixture and mix until well combined.
5. Add the eggs, one at a time, to the cream cheese mixture, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
6. Sift in the cornstarch (or flour), add the heavy cream, and mix just until incorporated and lump-free.
7. Place a fine mesh strainer over the lined cake pan. Pour the cheesecake mixture into the strainer. You may need to use a spatula or spoon to help it pass through.
8. Lift the pan about 1-2 inches off the table and then drop it gently onto the table. You can do this a couple of times. This step helps eliminate air bubbles, resulting in a smoother cake that is less likely to crack.
9. Place the cake pan on the middle rack of the preheated oven, bake at 445°F (230°C) for 23 minutes. The top should be brown, while the center will still have a slight jiggle when you shake the pan. (If the top isn’t browned after this time, increase the oven temperature to 475°F and bake for an additional 1 to 3 minutes until the surface turns brown. Monitor the cake closely during this final stage to avoid overbaking.)
10. Let the pumpkin cheesecake cool in the pan at room temperature for about an hour, then over it with food wrap and refrigerate it for at least 4 hours or preferably overnight.
11. Once fully chilled, remove the cheesecake from the pan, slice, and serve. You can store the Pumpkin Basque Cheesecake in the refrigerator for up to 5 days. Or it can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight before enjoying.
Tips for Making a Perfect Basque Pumpkin Cheesecake
1. Use Room Temperature Ingredients: Using room temperature ingredients is essential in baking, particularly for cheesecakes, as it ensures better mixing and creates a smoother, creamier texture. Cold ingredients, like cream cheese and eggs, can clump together, leading to a lumpy batter and uneven baking. Room temperature eggs emulsify more effectively with fats and liquids, contributing to a stable mixture and consistent texture. Allowing ingredients to sit out for about 60 minutes before use will yield the best results.
2. Don’t Overmix: Mix the ingredients just until combined to avoid incorporating too much air, which can lead to cracks during baking. Especially whip the eggs and cream gently, because when they are whipped, they expand and create bubbles that can lead to a rise in the cheesecake during baking. As the cheesecake cools, these bubbles can cause it to collapse or crack, compromising the final appearance and texture.
3. Sift for Smoothness: Strain the cheesecake mixture through a fine mesh sifter to remove lumps and achieve a velvety texture.
4. Tap Out Air Bubbles: After pouring the batter into the pan, gently lift and drop it on the counter a couple of times to eliminate air bubbles, resulting in a smoother finish.
5. Monitor Baking Time: Keep a close eye on the pumpkin cheesecake while it bakes. It should have a deeply browned top, while the center remains slightly jiggly, giving it that signature lava cake-like quality. If you prefer a fully cooked cheesecake without the melting center, extend the baking time by an additional 10 minutes.
6. Cool Gradually: Allow the cheesecake to cool to room temperature before placing it to the refrigerater to prevent sudden temperature changes, which can cause cracks.
7. Chill Thoroughly: Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld and the texture to set properly.
8. How to Achieve a Perfectly Burnt Surface: If your Basque pumpkin cheesecake doesn’t develop a burnt surface, you can increase the oven temperature by 25°F (about 15°C) during the last few minutes of baking to promote browning, or switch on the broiler for a minute or two, keeping a close watch to prevent over burning.
9. How to Line a Cake Pan with Parchment Paper: To line a cake pan with parchment paper easily, first cut a piece that’s larger to your pan. Wet the parchment under running water until it’s damp but not dripping, then gently squeeze out the excess water and crumple it to create wrinkles. This makes the paper more pliable, allowing it to fit snugly against the sides and bottom of the pan. Place the wrinkled parchment in the pan, pressing it down to adhere. Your cake pan is now ready for batter!
My other pumpkin recipes you will also like:
Basque Pumpkin Cheesecake
Equipment
- Kitchen scale
- Aluminum Round Cake Pan (6 or 7 inch; can also use a springform pan.)
- Parchment paper (to line the pan and prevent sticking.)
- Large mixing bowl
- whisk (Can also use an electric hand mixer or stand mixer to blend the ingredients more smoothly.)
- spatula
- fine mesh strainer (To sift the cornstarch and strain the batter.)
- oven
Ingredients
- 225 g cream cheese (8 oz, softened)
- 80 g granulated sugar (⅓ cup; I prefer my cake less sweet, but you can adjust the sweetness to your liking by using anywhere from ⅓ to ½ cup of sugar in this recipe.
- 225 g pumpkin puree (1 cup, canned or homemade)
- ½ tsp vanilla extract
- 1 tbsp tea powder (It's optional, as it enhances the tea flavor of the cake. I used a bag of floral black tea powder from SHE BOBA, but you can also use Thai tea powder. Alternatively, you can add 1 tsp of ground cinnamon, ½ tsp of ground ginger, and ¼ tsp of ground nutmeg to make a pumpkin spice flavor.)
- 4 large eggs
- 15 g cornstarch (1½ tbsp; can also use all purpose flour)
- 150 g heavy cream (⅔ cup)
Instructions
- Gather and measure all the ingredients required for this recipe. Remove the cream cheese, eggs, and heavy cream from the refrigerator and let them sit at room temperature for about 1 hour, allowing the cream cheese to soften and the other ingredients to warm up to room temperature.
- Preheat your oven to 445°F (230°C). Line a 6 or 7 inch cake pan with parchment paper, making sure the paper goes above the edge of the pan.
- In a large mixing bowl, use a whisk or electric hand mixer (slow speed) to mix the softened cream cheese and granulated sugar until smooth.
- Add the pumpkin purée, vanilla extract, and tea powder (optional; you can also use the spice powder mentioned in the ingredient list) to the cream cheese mixture and mix until well combined.
- Add the eggs, one at a time, to the cream cheese mixture, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
- Sift in the cornstarch (or flour), add the heavy cream, and mix just until incorporated and lump-free.
- Place a fine mesh strainer over the lined cake pan. Pour the cheesecake mixture into the strainer. You may need to use a spatula or spoon to help it pass through.
- Lift the pan about 1-2 inches off the table and then drop it gently onto the table. You can do this a couple of times. This step helps eliminate air bubbles, resulting in a smoother cake that is less likely to crack.
- Place the cake pan on the middle rack of the preheated oven, bake at 445°F (230°C) for 23 minutes. The top should be brown, while the center will still have a slight jiggle when you shake the pan. (If the top isn’t browned after this time, increase the oven temperature to 470°F and bake for an additional 1 to 3 minutes until the surface turns brown. Monitor the cake closely during this final stage to avoid overbaking.)
- Let the pumpkin cheesecake cool in the pan at room temperature for about an hour, then over it with food wrap and refrigerate it for at least 4 hours or preferably overnight.
- Once fully chilled, remove the cheesecake from the pan, slice, and serve. You can store the Pumpkin Basque Cheesecake in the refrigerator for up to 5 days. Or it can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight before enjoying.
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