Basque cheesecake is crustless and cooked at a high temperature for a burnished exterior and creamy interior.
This recipe adds pumpkin for a seasonal dessert.
Since 2006, our family of four has spent the day cooking and enjoying a meal together.
Simply Recipes / Karishma Pradhan
To coordinate the effort, I researched and printed out a scattering of recipes from the internet.
We taped them to the cabinets of the kitchen and allotted tasks.
Our petite Thanksgiving posed little pressure, allowing me to chop and cook with ease and composure.
Simply Recipes / Karishma Pradhan
Even though I was spent, I felt immense satisfaction.
I knew then that my family had started a new Thanksgiving traditionone we could begin to call our own.
I liked the challenge of trying out a different menu and the knowledge that accumulated from learning new techniques.
Simply Recipes / Karishma Pradhan
One season, we swapped out pumpkin pie for pumpkin creme brulee.
We triedrosti (Swiss potato cake), Korean-inspired gochujang glazed carrots, and Greek-style feta dip.
But while our dishes evolved, we continued to practice the same traditions.
Simply Recipes / Karishma Pradhan
Basque cuisine features a diverse repertoire of dishes thats reflective of its varied geography.
There might be acozy potato soup, slow-roasted chicken with peppers, and vinegared green beans with almonds.
I adapted theoriginal recipefor Thanksgiving by incorporating pumpkin puree.
Simply Recipes / Karishma Pradhan
I also mix in ground cinnamon and ginger, so the resulting filling mirrors the flavors of pumpkin pie.
Best of all, the recipe is flexible enough to achieve the consistency you like.
For a creamier cheesecake, bake for less time.
Simply Recipes / Karishma Pradhan
For a firmer texture, bake for the full 55 minutes.
Serve at room temperature (or chilled) with a glass of sherry.
Tips for the Best Basque-style Pumpkin Cheesecake
1.
Simply Recipes / Karishma Pradhan
Cold cream cheese yields a lumpy texture.
Work with your oven to achieve the texture and color youd like.
Using your hands, grease a 9-inch springform baking pan with oil on the bottom and sides.
Simply Recipes / Karishma Pradhan
The cheesecake will rise considerably, and the parchment helps prevent it from spilling over.
Place the parchment-lined springform pan on top of a half-sheet tray to catch any spills in the baking process.
Reduce the speed of the mixer to low and add one egg at a time until fully incorporated.
Simply Recipes / Karishma Pradhan
With the mixer still on low, add the salt, cinnamon, and ginger to the batter.
Turn the mixer off and remove the bowl from the stand mixer.
Then, using a fine-mesh sieve, sift the flour into the batter.
Simply Recipes / Karishma Pradhan
Reattach the bowl to the stand mixer and beat on low until just combined, about 30 seconds.
Be careful to avoid overmixing to prevent any unwanted air bubbles or gluten from forming.
Pour the batter into the parchment-lined springform pan and place on top of a half sheet pan.
Bake the cheesecake for 45 to 55 minutes.
The outside of the cheesecake should be deep brown, between a medium caramel and a burnt caramel color.
The edges should feel set, but the inside will be quite jiggly.
About 35 minutes into the bake, take a look at how your cheesecake is browning.
When fully cooked, the internal temperature should read between 150F to 155F.
For a creamier interior, take the cheesecake out at 45 minutes.
Remove the cheesecake from the oven and let sit at room temperature for at least 5 hours until cooled.
As it cools, the cheesecake will deflate and compactthis is normal.
pop pop the springform pan latch and remove the outer ring.
Gently remove the parchment paper from the cake.
Refrigerate for 3 to 4 days.
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