Basque Pumpkin Cheesecake

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cook the whole pumpkin (rinsed, skin on) at 180°C for 45 minutes in the oven, or cut into cubes and steam or boil for 20–30 minutes. Cool completely.
   ▶ ≈0:55
2. 2
   Add the cooked pumpkin to eggs, cream, cheese, cornstarch, sugar, and optional cinnamon. Blend on low speed to combine smoothly without incorporating excess air; aim for a dense, creamy consistency.
   ▶ ≈1:16
3. 3
   Pour the batter into a loaf or cake mold (approximately 20 × 6 cm). If desired, sift the mixture through a strainer for a smoother texture.
   ▶ ≈2:14
4. 4
   Preheat oven to 220°C. For a creamy center, bake for approximately 25 minutes in a traditional oven or 15 minutes in an air fryer. The edges will brown and crackle slightly, and the center should still wobble gently. For a firmer texture, bake 35–45 minutes.
   ▶ ≈2:20
5. 5
   Remove from oven and allow to cool to room temperature.
   ▶ ≈2:28
6. 6
   Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until the texture sets to a firm, creamy consistency. Slice and serve.
   ▶ ≈2:43