Basque Pumpkin Cheesecake
This creamy, rich Burnt Basque Pumpkin Cheesecake combines the smoothness of cream cheese with the warmth of pumpkin and a hint of aromatic tea. With a perfectly caramelized top and a lava cake-like center that remains slightly jiggly, this cheesecake offers a unique satisfying texture.
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.