Pumpkin Basque Cheesecake

To make pumpkin Basque cheesecake, start by preheating your oven to 230℃. Peel and cut 375 g of pumpkin into chunks and steam until cooked, which takes about 50 minutes. Once cooked, mash the pumpkin into a paste. In a mixing bowl, combine the pumpkin paste with 300 g of cream cheese, 90 g of granulated sugar, and 6 eggs, stirring until smooth. Then, add 5 g of cornstarch and 225 g of heavy cream, mixing well and sifting the mixture. Line a loaf pan with parchment paper, pour in the mixture, and bake for 25 minutes. After baking, cool the cheesecake in the fridge for at least 4 hours before demolding, slicing, and serving.

Yes, pumpkin Basque cheesecake is suitable for gluten-free diets as it does not contain any flour or gluten-containing ingredients. Just ensure that the cornstarch you use is certified gluten-free to avoid any cross-contamination.

If you're looking for a substitute for cream cheese in pumpkin Basque cheesecake, you can use mascarpone cheese or a dairy-free cream cheese alternative if you're aiming for a vegan option. For a lighter version, Greek yogurt can also work, but it may alter the texture slightly.

To store leftover pumpkin Basque cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to store it for a longer period, consider freezing it. Wrap it well in plastic wrap and aluminum foil before placing it in the freezer, where it can last for up to 3 months.

Pumpkin Basque cheesecake pairs wonderfully with flavors like cinnamon, nutmeg, and ginger, which enhance its warm, autumnal taste. You can also serve it with a drizzle of caramel sauce, a dollop of whipped cream, or a sprinkle of crushed pecans for added texture and flavor.