- Prep
- 25 min
- Cook
- 45 min
- Total time
- 70 min
- Yield
- 8-10 servings
- Difficulty
- Medium
- Calories
- 540 kcal
Quick summary
“This autumnal reinterpretation of the classic Basque cheesecake deliberately burns the surface at high temperature, creating a caramelized shell that hides an ultra-creamy pumpkin spice center. Does not require a double boiler or cookie crust.”
What you need to know
- The very high oven at 220°C promotes the Maillard reaction, which darkens the top while the interior remains moist and silky.
- The absence of a dough base and the use of rustic parchment paper on the sides ensure easy release and a typical artisanal look.
- Complete resting until reaching room temperature is mandatory for the cream cheese matrix to stabilize the cut.
Ingredients
Main
- g (3 blocks) Cream Cheese
- g (1 cup + 2 tablespoons) Açúcar Granulado
- g (1 cup), homemade or canned (unseasoned) Pumpkin Purée
- unidades, em temperatura ambiente Ovos Grandes
- unidades, em temperatura ambiente Large Egg Yolks
- ml (2 cups) Heavy Cream (35% fat)
- g (2 tablespoons), sifted All-Purpose Flour
- ml (2 teaspoons) Vanilla Extract
- g (1 teaspoon) Ground Cinnamon
- g (1/2 teaspoon) Grated Nutmeg
- g (1/2 teaspoon) Ground Ginger
- g (1/2 teaspoon) Salt
Instructions
Principal
- Prepare the pan: Preheat the oven to 220°C. Line a 23 cm diameter round pan with crumpled parchment paper, letting it overlap the edges generously. This irregular, high crust creates the rustic aesthetic and characteristic burnt edge of the Basque cheesecake.
- Mix the dry ingredients: In a small bowl, sift the wheat flour with the cinnamon, nutmeg, ginger, and salt. Mix well to combine all seasonings evenly and set aside. This crucial step ensures even distribution of the seasonings and prevents lumps in the main cream.
- Cream cheese frosting: In the bowl of a stand mixer (or using a hand whisk), beat the cream cheese at medium-low speed until completely smooth and lump-free, for about 2 minutes. Add the granulated sugar and beat for another 3 minutes, scraping the sides of the bowl to ensure homogeneity.
- Incorporate the pumpkin and eggs: Add the pumpkin purée and vanilla extract, mixing just until combined. Then, add the eggs and yolks, one at a time, beating just until incorporated before adding the next. Do not overbeat at this stage to avoid excessive air incorporation.
- Add cream and dry ingredients: With the mixer on low speed, add the fresh heavy cream. Lastly, incorporate the reserved flour and spice mixture. Beat only until the batter is homogeneous and without lumps. The professional technique is to avoid incorporating excess air to ensure a perfect texture.
- Bake the cheesecake: Pour the batter into the prepared pan. Place in the preheated oven and bake for 45-55 minutes. The surface should be well burnt and the center still slightly soft, wobbling a little. Do not worry about the characteristic “burnt” appearance, it is the essence and flavor of this style of cheesecake.
- Cool and rest: Remove from the oven and let cool completely at room temperature for at least 3 hours. Then, refrigerate for at least 6 hours, ideally overnight so that it sets well. The most important tip is patience for proper cooling.
- Sirva: Remove the cheesecake from the pan by pulling the parchment paper. Transfer to a serving plate and remove the paper. Serve in generous slices, plain or with a touch of whipped cream or honey. Its creamy texture and caramelized edge are best enjoyed at room temperature.
Chef's tips
- Use all ingredients, especially cream cheese and eggs, strictly at room temperature for a lump-free batter.
- Crumple the parchment paper well with your hands before lining the pan to make it easier to fit into the folds and edges of the baking sheet.
- Remove the pie from the oven when the center is still quite wobbly when shaking the pan; it sets as it cools.
Variations
- Touch of orange zest: add 1 teaspoon of fine navel orange zest to the dough to highlight the spice notes.
- Salted caramel sauce: serve each slice decorated with a drizzle of warm caramel sauce with fleur de sel at the table.
- Caramelized walnuts: distribute crunchy pieces of toasted pecans around the plate at the moment of serving the dessert.
Substitutions
- Homemade pumpkin puree can be made with kabocha squash roasted in the oven and passed through the food processor until it becomes a dry paste.
- The spice blend (cinnamon, nutmeg, ginger) can be substituted with traditional pumpkin spice.
- Granulated sugar can be swapped for ground demerara sugar, keeping the same 250 grams in the formulation.
How to store
Keep the pie covered in the refrigerator for up to 5 days. To enjoy the original creamy texture characteristic of the Basque style, remove the portion from refrigeration about 30 minutes before consuming so it returns to room temperature.
Can it be frozen?
It can be frozen sliced in individual portions well wrapped in plastic wrap for up to 60 days in the freezer. To consume, thaw slowly in the refrigerator overnight; the texture remains velvety without releasing whey.
What to serve with
It pairs perfectly alongside fresh unsweetened drip coffee, a double espresso, or aromatic spiced chai black tea. For a formal dessert, serve with unsweetened whipped cream or a spoonful of rustic dulce de leche.
Frequently asked questions
Does the burnt top of the Basque cheesecake not have an unpleasant bitter taste?
Intentional caramelization at high heat produces toasted caramel and coffee notes that balance the rich dairy creaminess of the sweet crumb.
Can I cut the pie right after taking it out of the oven?
Never cut it while hot; the Basque cheesecake comes out of the oven almost liquid in the center and needs at least 4 hours of cooling to achieve a clean cut.
Why does the pie wilt in the center after it comes out of the oven?
The basque cheesecake inflates during baking due to the expansion of steam from the eggs and naturally sinks as it cools, creating the traditional dense texture.
How to get pumpkin puree without excess water?
Bake the pumpkin pieces in a dry oven or drain the cooked puree over a sieve lined with a clean kitchen towel for 20 minutes.
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