This is a blog post on making pumpkin basque cheesecake. It is not exactly a cake or a pie that is why is called basque. It is normally eaten during the autumn/ fall season during pumpkin harvest time. Although one can still buy pumpkin till February.
Many recipes use plenty unbelievable amounts of cream cheese and eggs. I found a recipe that doesn’t use that many ingredients. Use less of those ingredients it still works maybe just a bit less creamy. Also, it will make the basque less rich and fewer calories. Here is a write-up on the different types of cheesecakes from the wiki.
Different types of squash to use in this recipe
It is possible to use butternut squash or other types of squash for this recipe. The most important is that it needed to be roasted first before cooking. It needs to be roasted so as to soften the pumpkin and by doing so it releases the sweet flavour out of the pumpkin. There is also canned pumpkin available from supermarkets I wouldn’t recommend using them as the texture might be different compared to a freshly roasted pumpkin. But if it works do give it a try.
There is no raising agent use in making basque so it is quite a dense cheesecake. This recipe depends on the oven the size of the baking dish used to bake it. I have also used a springform tin with a loose base. That works well as well. The sure way to check when the basque is done is by sticking a skewer in it and check. If there is still batter stuck on the skewer then is not cook if not it is cook. Always stick the skewer in the most middle part of the basque where it takes longer to cook.
Basque is great to serve as a dessert or as a mid-afternoon snack accompanied with a cup of tea. Do have a look at my other sweet cake and dessert recipes. they are like lemon drizzle cake, chocolate mousse, and chocolate brownie.
Here is the recipe below.
Pumpkin Basque
- conventional oven
- ovenproof baking dish
- 400 grams mashed cooked pumpkin
- 340 grams cream cheese
- 2 medium egg
- 150 mls condensed milk/ double cream (optional but makes the basque more moist)
- 3 tbsp sugar if using double cream
- 1 tsp vanilla essence
- 60 grams plain flour
- 1/2 tsp mixed spice powder
First of all, preheat the oven to about 190 degrees Celcius. In the ovenproof baking tray, it is possible to mix all the baking ingredients. It just saves washing up time for later. Measure out and mix all the ingredients together till the batter is well mixed. Then just put it in the oven and bake. Bake for about 40 minutes till the top starts to become light brown. Check that the basque is well cook with a skewer.
