Pumpkin Basque Cheesecake
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, softened1¼ cups (250 grams) granulated sugar½ teaspoon (1.5 grams) kosher salt5 large eggs (250 grams), room temperature2 large egg yolks (37 grams), room temperature1¼ cups (300 grams) heavy whipping cream1¼ cups (305 grams) canned pumpkin2 teaspoons (8 grams) vanilla extract¼ cup (31 grams) all-purpose flour1½ 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 (16×12-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.
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