Kabocha Basque Cheesecake
An autumn-inspired twist on a classic dessert, this Kabocha Basque Cheesecake features a beautiful contrast between a deeply caramelized, dark brown exterior and a velvety, rich interior. By substituting traditional pumpkin with nutrient-dense Japanese kabocha squash, the cake achieves an incredibly smooth, nutty, and naturally sweet profile without being watery.
Servings: 1 cake
Ingredients
The 6-Inch Mold Version (Base Batch)
- 410 g Cream Cheese softened
- 180 g Kabocha Paste cooked and mashed
- 90 g White Granulated Sugar
- 25 g Maple Syrup
- 170 g Whole Eggs room temperature
- 20 g Pastry Flour
- 200 g Heavy Cream
- 1 pinch Cinnamon Powder
- 1 pinch Nutmeg Powder
The 8-Inch Mold Version (Upscaled Batch)
- 553 g Cream Cheese softened
- 243 g Kabocha Paste cooked and mashed
- 122 g White Granulated Sugar
- 34 g Maple Syrup
- 230 g Whole Eggs room temperature
- 27 g Pastry Flour
- 270 g Heavy Cream
- 1 pinch Cinnamon Powder
- 1 pinch Nutmeg Powder
Instructions
- Preheat your oven to 450°F (230°C) and line your cake pan (6-inch or 8-inch) with two overlapping layers of parchment paper, leaving at least a 2-inch overhang around all edges.
- In a large bowl or food processor, combine the softened cream cheese and granulated sugar. Mix or blend until completely smooth and free of lumps.
- Add the maple syrup and kabocha paste to the cream cheese mixture, blending thoroughly until fully incorporated.
- Add the room temperature whole eggs one at a time (or stream in your weighed eggs slowly), blending thoroughly after each addition until just combined.
- Slowly pour in the heavy cream while continuing to whisk gently until the mixture is uniform.
- Sift the pastry flour, cinnamon, and nutmeg evenly over the top of the batter, then whisk slowly until just combined and a silky-smooth consistency is reached.
- Pass the entire cheesecake mixture through a fine-mesh strainer. Transfer the batter into the preprared mold.
- Bake at 450°F (230°C) for exactly 15 minutes to initiate the caramelized exterior.
- Reduce the oven temperature to 430°F (220°C) without opening the oven door, and bake for an additional 15 minutes until the top is deeply dark brown and the center still has a distinct, prominent jiggle. (additional 5 minutes for 8 inch mold)
- Remove from the oven and allow to cool completely to room temperature in its pan (it will sink slightly), then transfer to the refrigerator to chill and set overnight before using a hot knife to slice and serve.
