Pumpkin Chestnut Basque Cheesecake
Pumpkin and chestnut are the most iconic autumn ingredients. Adding pumpkin to a cheesecake elevates it to another level, blending the richness of cheese with a touch of sweetness. Its golden hue is absolutely appetizing. Each bite carries the subtle aroma of chestnuts, making this Basque cheesecake a highly seasonal treat. Using KIRI cream cheese to make Basque cheesecake is an excellent choice. The result is a shiny, beautifully browned Basque cheesecake with a moist and creamy texture that's irresistibly rich and smooth. KIRI cream cheese, made from fresh cow's milk sourced directly from French natural pastures, is imported and has a silky, fine texture with a rich and creamy flavor. Now, you can buy the same cream cheese as used in this recipe and get a voucher worth 70 yuan. With the voucher, a 200g pack is only 23 yuan! Click the link https://gxb.mmstat.com/gxb.gif?t=https%3A%2F%2Fequity.tmall.com%2Ftm%3FagentId%3D733827%26_bind%3Dtrue%26bc_fl_src%3Dtmall_market_llb_1_898451%26llbPlatform%3D_pube%26llbOsd%3D1%26mm_unid%3D1_6192601_560501015e6d5551050202546d02545e6f0d51050a0c%E2%80%8C&v=10aef6875726&di=__IDFA__&dim=__IMEI__&bc_fl_src=tmall_market_llb_1_898451&llbPlatform=_pubu&llbOsd=1&agentId=733827 to get the same delicious dessert ingredients now! From October 12th to 25th, try making my recipe or share your creative Basque cheesecake dish to win surprise gifts from Kiri! For details, click: https://www.xiachufang.com/juno/cms/3052
Ingredients
Steps
Prepare the raw materials.
Soften the Kiri cream cheese at room temperature or in the microwave. Softened cream cheese is easier to mix smoothly.
Softened Kiri cream cheese should be smooth and creamy when gently scraped with a spatula.
Add granulated sugar in three batches, mixing well after each addition until the sugar dissolves.
Due to Kiri cream cheese's texture, blending with granulated sugar is effortless and quick, resulting in a silky mixture.
Add the whole egg mixture in three batches, mixing thoroughly each time.
Steam the peeled and seeded pumpkin for 30 minutes until soft, then blend it into puree using a food processor. You can add a little water, but keep the puree thick.
Mix the pumpkin puree into the cream cheese mixture thoroughly.
Finally, add the heavy cream and low-gluten flour and mix well. You can also add a little rum for deeper flavor and layers.
Strain the mixture to remove fibers from the pumpkin puree, ensuring a smooth texture.
Line the mold with baking paper, then pour in half of the strained batter.
Evenly spread the chestnut kernels, then pour in the remaining batter.
Bake in a preheated oven at 230°C for about 25-30 minutes until slightly wobbly in the middle. Adjust time and temperature as needed based on your oven.
Create a makeshift cooling rack to let the edges cool faster than the center, resulting in a soft center.
It's normal for the surface of Basque cheesecake to be charred slightly! Kiri cream cheese browns beautifully in the oven, giving the cheesecake lovely color. Once cooled to room temperature, refrigerate for at least four hours for even better flavor—overnight is best!
The sweetness of pumpkin, the nutty sweetness of chestnuts, and the rich cheesy flavor of Kiri cream cheese combine to create a melt-in-your-mouth, ice cream-like texture that's pure delight.