Basque Burnt Pumpkin Cheesecake

 Basque Burnt 

Pumpkin Cheesecake

 

Very creamy, richy and silky smooth cheesecake
with pumpkin and burnt intentionally on top

 

           Ingredients            

      For 6-inch springform pan

 

Cream cheese (room temperature)  1  cup (235g)
Whipped cream (room temperature)  2/3 cup (150ml)
Pumpkin puree (room temperature)  3/4 cup (200g)
Sugar 1/3 cup (80g)
Eggs (room temperature)  2
Ground cinnamon 1/3 teaspoon
Salt 1/4 teaspoon
Cake flour 2 teaspoons (10g)

 

☕☕☕☕☕

 

 Grease cake pan with butter,
and line with parchment paper in the bottom and the sides 

 Preheat oven to 210°C / 410°F .

 

In a bowl, whisk the cream cheese,
And then add sugar, and mix well until smooth

Add pumpkin puree,  ground cinnamon and salt ,
and mix well

 

Add eggs one by one at time,
 whisk with hand mixer on low speed 

 

 

Add whipping cream,
whisk with hand mixer on low speed until combined

 

 

Add flour and mix well

 

 

Pour cheesecake mixture into cake pan


Bake at 210°C / 410°F for 35-45 minutes
until top is deep brown
and cake is still jiggly 

 

 

Place cake pan on a wire rack to cool
Store in fridge for at least 6 hour 

or overnight before serving

 

How to cut cake
Soak a sharp knife with hot water, wipe dry and cut
repeat that for every each cut

 

  

 

  

 

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