If you want to try an unusual Basque cheesecake, you can make a pumpkin Basque cheesecake!
If you want to try an unusual Basque cheesecake, you can make a pumpkin Basque cheesecake!
Ingredients
- 375gpumpkin
- 300gcream cheese
- 6eggs
- 90ggranulated sugar
- 5gcornstarch
- 225gheavy cream
How to make Pumpkin Basque Cheesecake
Preheat the oven to 230℃.
Peel and cut the pumpkin into chunks, steam until cooked (about 50 minutes), mash into a paste.
Mix well pumpkin paste and cream cheese, add in sugar and eggs, stir until smooth and even.
Add in cornstarch and cream, mix well and sift the mixture.
Line the loaf pan with parchment paper, pour in the mixture, bake for 25 minutes.
Cool in the fridge for 4 hours, demold, slice and serve.
Tips & Tricks
For an even better taste, you can let the Basque Cheesecake cool in the fridge overnight.
Eggs and cream cheese should be room temperature
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Cook Eat Sleep Repeat
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Hi, I’m Ekaterina – the foodie behind Cook, Eat, Sleep, Repeat! This blog is my personal cooking diary, born from my love for cooking, eating, and, of course, sleeping. It’s a space where I share my favorite recipes, kitchen experiments, and a touch of humor. Food is my passion, and my stomach has a serious crush on it! Whether you’re here for new recipe ideas or just love all things delicious, I hope my posts inspire you to cook, eat, and enjoy every bite. Welcome to my tasty world! 🍴 Hi, I’m Ekaterina – the foodie behind Cook, Eat, Sleep, Repeat! This blog is my personal cooking diary, born from my love for cooking, eating,...
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