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    Pumpkin Basque Cheesecake

    Cakes And Pastries
    ​

    1 huge basque cheesecake

    hidangan

    -

    jumlah masa
    Mula Memasak

    Bahan-bahan

    475g cream cheese

    425g tinned pumpkin puree or fresh OR 1 x delica pumpkin to make your own puree

    6 eggs

    375g double cream

    275g sugar

    10g flaky salt

    25g plain flour

    OPTIONAL spices

    2g cinnamon

    2g ginger

    1g nutmeg

    Arahan

    Method - Pumpkin Puree

    Making your own puree? Well LOOK AT YOU! Get your oven on to 160c fan

    Cut your pumpkin in half and place cut face down on a baking tray with parchment

    Bake for 40 mins until very soft. A knife should easily pierce the flesh

    Allow to cool completely

    Remove the flesh and puree in a food processor until completely smooth

    Pass through a sieve, twice, if you can be bothered. It’s worth putting it into the sieve and allowing some of the water separate out. Discard this liquid! By now it should be looking gorgeously smooth

    Pumpkin puree will be good in the fridge for 5 days

    Method - Cheesecake

    Preheat your oven to 220c fan. You’ll turn it down once the cheesecake goes in but i want to make sure it’s super HOT!

    Prepare your cake tin - cut two large squares of paper and place them into your 8inch cake in at an angle so you have high sides of paper around the whole tin

    Beat your cream cheese slightly until there are no lumps. You don’t want to put air into it but you do want to make sure it is smooth

    Once smooth, mix in the pumpkin puree and combine til homogenous

    Now it’s time to add the eggs in - go one by one and slowly, ensuring each egg is completely combined before adding the next

    Meanwhile, get your caramel on. In a pan, add all of your sugar and put onto a medium heat heat, stirring occasionally until it has melted, there are no lumps of sugar and it is a light amber. We’re not going for anything too crazy dark here

    Once you’ve reached the desired colour, add your cream slowly. Be aware it will sputter and spit and steam and you need to whisk it well

    Add the rest of your cream slowly. Do add it slowly otherwise you’ll have lumps of hard caramel in your mixture

    When all the cream is in, bring it back to bubbling and add in your spices, if using

    Set caramel sauce mixture aside to cool slightly whilst you get on with the next step

    Place your salt and flour into a clean bowl

    Pour a little of your egg/cream cheese/pumpkin mixture into your flour, whisking until there are no lumps

    Continue adding small amounts until you have a smooth mixture that can easily be added back into the rest of the cream cheese/egg/pumpkin mixture

    Once you’re sure there are no lumps, combine it all back together

    Slowly add in your caramel sauce mixture and mix until homogeneous

    Pour your cheesecake batter into the prepared cake tin

    Place into the oven. Turn the temperature down to 205c fan

    Bake for 35mins - 45 mins, turning it up to MAX temp for the last 5 mins if it isn’t colouring. It will be super jiggly and hopefully burnished and deeply caramelised.

    Now it’s time for the wait…

    35 min baking time - allow to cool and set in the fridge for 6-7 hours or overnight

    45 min baking time - allow to cool and set in the fridge for 2-3 hours

    Eat cold from the fridge or you can let it warm for 30 mins or so

    This cheesecake lasts well in the fridge for 5 days. But please, for the love of thanksgiving, when you’re slicing up the cheesecake, PLEASE wipe your knife between slices! I’ll totally know if you don’t.

    1 huge basque cheesecake

    hidangan

    -

    jumlah masa
    Mula Memasak

    Bersedia untuk mula memasak?

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    Bahan-bahan

    475g cream cheese

    425g tinned pumpkin puree or fresh OR 1 x delica pumpkin to make your own puree

    6 eggs

    375g double cream

    275g sugar

    10g flaky salt

    25g plain flour

    OPTIONAL spices

    2g cinnamon

    2g ginger

    1g nutmeg

    Arahan

    1

    Method - Pumpkin Puree

    2

    Making your own puree? Well LOOK AT YOU! Get your oven on to 160c fan

    3

    Cut your pumpkin in half and place cut face down on a baking tray with parchment

    4

    Bake for 40 mins until very soft. A knife should easily pierce the flesh

    5

    Allow to cool completely

    6

    Remove the flesh and puree in a food processor until completely smooth

    7

    Pass through a sieve, twice, if you can be bothered. It’s worth putting it into the sieve and allowing some of the water separate out. Discard this liquid! By now it should be looking gorgeously smooth

    8

    Pumpkin puree will be good in the fridge for 5 days

    9

    Method - Cheesecake

    10

    Preheat your oven to 220c fan. You’ll turn it down once the cheesecake goes in but i want to make sure it’s super HOT!

    11

    Prepare your cake tin - cut two large squares of paper and place them into your 8inch cake in at an angle so you have high sides of paper around the whole tin

    12

    Beat your cream cheese slightly until there are no lumps. You don’t want to put air into it but you do want to make sure it is smooth

    13

    Once smooth, mix in the pumpkin puree and combine til homogenous

    14

    Now it’s time to add the eggs in - go one by one and slowly, ensuring each egg is completely combined before adding the next

    15

    Meanwhile, get your caramel on. In a pan, add all of your sugar and put onto a medium heat heat, stirring occasionally until it has melted, there are no lumps of sugar and it is a light amber. We’re not going for anything too crazy dark here

    16

    Once you’ve reached the desired colour, add your cream slowly. Be aware it will sputter and spit and steam and you need to whisk it well

    17

    Add the rest of your cream slowly. Do add it slowly otherwise you’ll have lumps of hard caramel in your mixture

    18

    When all the cream is in, bring it back to bubbling and add in your spices, if using

    19

    Set caramel sauce mixture aside to cool slightly whilst you get on with the next step

    20

    Place your salt and flour into a clean bowl

    21

    Pour a little of your egg/cream cheese/pumpkin mixture into your flour, whisking until there are no lumps

    22

    Continue adding small amounts until you have a smooth mixture that can easily be added back into the rest of the cream cheese/egg/pumpkin mixture

    23

    Once you’re sure there are no lumps, combine it all back together

    24

    Slowly add in your caramel sauce mixture and mix until homogeneous

    25

    Pour your cheesecake batter into the prepared cake tin

    26

    Place into the oven. Turn the temperature down to 205c fan

    27

    Bake for 35mins - 45 mins, turning it up to MAX temp for the last 5 mins if it isn’t colouring. It will be super jiggly and hopefully burnished and deeply caramelised.

    28

    Now it’s time for the wait…

    29

    35 min baking time - allow to cool and set in the fridge for 6-7 hours or overnight

    30

    45 min baking time - allow to cool and set in the fridge for 2-3 hours

    31

    Eat cold from the fridge or you can let it warm for 30 mins or so

    32

    This cheesecake lasts well in the fridge for 5 days. But please, for the love of thanksgiving, when you’re slicing up the cheesecake, PLEASE wipe your knife between slices! I’ll totally know if you don’t.