Pumpkin Basque Cheesecake Baked in a Whole Pumpkin
From the MolalaCook kitchen · 烘焙手記
Pumpkin Basque Cheesecake Baked in a Whole Pumpkin
原個南瓜巴斯克芝士蛋糕
Use a small pumpkin as the baking mould and fold some of its own cooked flesh into the cheesecake.
▶ Watch the recipe
Before you begin
Chilled slices show an orange pumpkin shell around the creamy centre. Pumpkin sizes vary; use a small ovenproof cup for leftover filling rather than overfilling the shell.
Method 做法
Soften the pumpkin
Wash and dry the pumpkin. Carefully cut off the top, replace it as a lid and steam about 30 minutes. Alternatively, wrap it in foil and bake at 170°C (338°F) for about 30 minutes. It should soften enough to scoop but still hold its shape.
See this stage at 1:24 →
Make the pumpkin cream
Discard the seeds and stringy centre. Scoop out about 150 g flesh, leaving a sturdy shell. Blend the flesh and cream until smooth.
Mix and fill
Stir the cream cheese and sugar until smooth. Mix in the eggs one at a time, then the pumpkin cream and sifted flour. Strain the batter. Protect the pumpkin exterior with foil, stand it on a baking tray and fill about four-fifths to nine-tenths full. Bake any extra batter in small cups.
See this stage at 4:42 →
Bake, chill and cut
Cover loosely with foil and bake at 220°C (428°F) for 40–45 minutes. Remove the top foil after about 30 minutes so the surface browns. Cool and then refrigerate for at least 4 hours before cutting into wedges through the shell.
See this stage at 6:41 →
Watch & bake along
Pumpkin Basque Cheesecake Baked in a Whole Pumpkin
✦Which pumpkin flesh goes into the filling?+
Tools for this recipe
Christmas Tree Silicone Trivets
Set the hot pan or kettle on a heat-safe trivet between steps.
Silicone Oven Mitts & Pot Holder · Oven Mitts 1 pair
Use a pair of oven mitts to lift the hot pan with both hands.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
