KABOCHA BASQUE CHEESECAKE

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Pumpkin cheesecake is always one of the perfect autumn desserts. Since I’ve been into making basque cheesecake this year, I couldn’t resist making a pumpkin version. Of course, I used Kabocha squash (Japanese pumpkin) instead of western pumpkin. Kabocha basque cheesecake is perfect for a fall dessert, especially for Thanksgiving dinner.

Ingredients For Kabocha Basque Cheesecake

• Cream cheese: regular cream cheese
  
• Cooked kabocha: I like to cook in the oven but you can make by steaming or cook with a microwave. This recipe needs an 8 oz (224g) of cooked pumpkin, so use at least 10 oz or bigger fresh kabocha squash.
  
• Sugar: White granulated sugar, but any kind of sugar will work
  
• Whole egg: Extra large size
  
• Maple syrup: The flavor and scent of maple syrup are always a good combination with pumpkin.
  
• Heavy cream: Create silky texture
  
• Spice: I use a pinch of cinnamon powder and nutmeg. Adding too much spice destroys the beautiful flavor of kabocha squash. You can also use any spice mix you like. Or you don’t have to add any spice.

Kabocha Squash Taste More Sweet and Nutty

I mentioned a couple of times in my blog that I like to use kabocha squash for my pumpkin sweets recipe because it is less watery and has a more nutty and sweet pumpkin flavor than regular western pumpkin. However, it is not convenient because there is no kabocha puree or pastes sold in the store. So you need a fresh kabocha squash to make this.

How to Prepare Kabocha Squash

I normally make my own kabocha pumpkin paste in advance and keep it in the freezer especially when I buy a whole kabocha. Bake it, and strain it with a fine-mesh strainer and wrap and freeze it. (check this →HOW TO CUT AND STORE KABOCHA SQUASH)

However, for this cake, you will strain all the cheesecake batter with a fine mesh strainer anyway before pouring it into the cake mold. So it’s not necessary to have smooth strained kabocha paste in advance. There are three ways to prepare cooked kabocha.

• Method 1: Bake 

• Method 2: Steam

• Method 3: Microwave

Three Methods to Make Basque Cheesecake Mixture

Basque cheesecake doesn’t have complicated steps compared to other cheesecake recipes, such as souffle cheesecakes or rare cheesecakes. It is simply required that all the ingredients are mixed in. So, you can make the mixture by hand, or with a blender or food processor.

However, you have to be careful with the order to mix the ingredients. This is pastry 101, when you mix two ingredients; always add a loose ingredient into a harder ingredient. Never do the opposite order which will create more lumps. In this case, cream cheese is the hardest ingredient, so always mix it first, when you start to make the mixture.

• By hand: with a big bowl, and a spatula. I change it to whisk before you add eggs.
  
• By Blender or Food Processor: You need a large size machine for this recipe. If you own a small blender or food processer like me, it will be too small to mix all ingredients at once. However, I use the food processor until it becomes full. Most blenders and food processers have a line to indicate the maxium amount. Then I transfer the mix into the big bowl, and mix in remainder of the ingredients.

How to Serve Kabocha Basque Cheesecake

I normally chill the cake in the refrigerator overnight. Just baked basque cheesecake is too jiggly to eat and the flavor is not settled enough. So make sure the cake is completely chilled. When you serve, use a hot knife to slice the cake.