Creamy Pumpkin Basque Cheesecake by @hervecuisine

55 min

8 servings

🎃

250 g

Cooked pumpkin

🧀

300 g

Cream cheese

🥚

4

Eggs

🍬

100 g

Light brown sugar

🌽

20 g

Cornflour

🥛

150 g

Full-fat liquid cream

🫙

Spices

  1. Cook
    • Cooked pumpkin

    Cook the rinsed whole pumpkin with its skin in the oven at 180°C for 45 minutes, or cook small pumpkin cubes in boiling water or steam for 20–30 minutes; let it cool completely.

  2. Blend
    • Cooked pumpkin
    • Cream cheese
    • Eggs

    Blend the pumpkin flesh with the cream cheese, eggs, light brown sugar, cornflour, full-fat liquid cream and optional spices in a blender or with an immersion blender without incorporating air.

  3. Pour

    Pour the mixture into a 20 × 6 cm loaf tin and strain it if desired.

  4. Bake

    Bake for 35 minutes at 220°C, or bake for 10 additional minutes at 180°C for a firmer texture.

  5. Cool

    Let the cheesecake cool completely and chill it for at least 4 hours.

Creamy Pumpkin Basque Cheesecake by @hervecuisine

55 min

8 servings

🎃

250 g

Cooked pumpkin

🧀

300 g

Cream cheese

🥚

4

Eggs

🍬

100 g

Light brown sugar

🌽

20 g

Cornflour

🥛

150 g

Full-fat liquid cream

🫙

Spices

Preparation Steps

  1. Step 1/5

    Cook the rinsed whole pumpkin with its skin in the oven at 180°C for 45 minutes, or cook small pumpkin cubes in boiling water or steam for 20–30 minutes; let it cool completely.

    🎃Cooked pumpkin

  2. Step 2/5

    Blend the pumpkin flesh with the cream cheese, eggs, light brown sugar, cornflour, full-fat liquid cream and optional spices in a blender or with an immersion blender without incorporating air.

    🎃Cooked pumpkin
    🧀Cream cheese
    🥚Eggs
    🍬Light brown sugar
    🌽Cornflour
    🥛Full-fat liquid cream
    🫙Spices
    🧉immersion blender

  3. Step 3/5

    Pour the mixture into a 20 × 6 cm loaf tin and strain it if desired.

    🍳loaf tin
    🧺strainer

  4. Step 4/5

    Bake for 35 minutes at 220°C, or bake for 10 additional minutes at 180°C for a firmer texture.

  5. Step 5/5

    Let the cheesecake cool completely and chill it for at least 4 hours.

Composition

Ingredients

Types

Vegetables, Dairy, Eggs, Sweeteners, Starches, Spices

Ingredients

Cooked pumpkin, Cream cheese, Eggs, Light brown sugar, Cornflour, Full-fat liquid cream, Spices

Notes

Cooked pumpkin (cooked by roasting, steaming, or boiling), Cream cheese (spreadable, such as Saint Môret or Philadelphia), Light brown sugar (voice-over says white sugar), Spices (optional)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

to inform

Calories

229 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 18g, Fat: 15g, Fiber: 1g, Sugars: 15g

Nutritional Information

Minerals

Calcium: 80mg, Potassium: 220mg, Phosphorus: 110mg, Sodium: 180mg, Iron: 0.8mg

Vitamins

Vitamin A: 350µg, Vitamin B12: 0.5µg, Vitamin D: 0.6µg, Vitamin E: 0.6mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Autumn dessert

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French, Spanish

Geographic

Spain, Basque Country

Various

Aspect

Texture

Creamy, Smooth, Custardy, Dense

Flavors

Sweet, Creamy, Pumpkin, Mildly Spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (Keep covered or in an airtight container,Chill at least 4 hours before serving to let it set), freezer : up to 1 month (Wrap tightly in plastic wrap and foil or an airtight container,Thaw overnight in the fridge before serving)