This style of cheesecake was created by Chef Santi Rivera at his family’s restaurant, La Viña, in the Basque region of Spain. Baked at a higher temperature than American-style cheesecake, this version develops a deeply caramelized, almost burnt top crust that conceals a smooth, custard-like interior. Basque-style cheesecake is traditionally served still warm or at room temperature, without toppings or accompaniments, as two small slices.
Pumpkin Basque Cheesecake
Makes 1 (9-inch) cake
Ingredients
- 4 (8-ounce) packages (907 grams) cream cheese, softened
- 1¼ cups (250 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- 5 large eggs (250 grams), room temperature
- 2 large egg yolks (37 grams), room temperature
- 1¼ cups (300 grams) heavy whipping cream
- 1¼ cups (305 grams) canned pumpkin
- 2 teaspoons (8 grams) vanilla extract
- ¼ cup (31 grams) all-purpose flour
- 1½ teaspoons (3 grams) pumpkin pie spice
Instructions
- Preheat oven to 425°F (220°C). Lightly spray a 9-inch springform pan with cooking spray. Line pan with 2 (16x12-inch) pieces of parchment paper layered crisscross, folding excess over sides of pan.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add sugar and salt; beat at low speed just until smooth and combined, about 1 minute. Add eggs and egg yolks, one at a time, beating until combined after each addition and stopping to scrape sides of bowl.
- In a medium bowl, whisk together cream, pumpkin, and vanilla. With mixer on low speed, add cream mixture to cream cheese mixture in a slow, steady stream; gradually increase mixer speed to medium, and beat until well combined, about 1 minute, stopping to scrape sides of bowl. Sift flour and pie spice onto batter; beat until just combined. (See Pro Tip.) Pour batter into prepared pan. Gently tap sides of pan 2 to 3 times to release any large air bubbles.
- Bake until top is deep golden brown and an instant-read thermometer inserted in center registers 150°F (66°C) to 155°F (68°C), 45 to 50 minutes. Let cool in pan on a wire rack for 30 minutes.
- For traditional serving, remove sides of pan, and serve warm or at room temperature on parchment paper. Alternatively, let cool completely, and refrigerate until cold and set, at least 3 hours, or up to overnight. Refrigerate in an airtight container for up to 3 days.
Notes
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