Peeled pumpkin, net weight: 450g
Cream cheese: 360g
Fine granulated sugar: 85g
Whipped cream 270g
Peel the pumpkin, slice it, and steam for 15 minutes. Drain excess water. Strain the steamed pumpkin through a sieve. Soften the cream cheese over warm water, add granulated sugar, sift in cornstarch, and stir until smooth. Meanwhile, preheat the oven to 200°C (upper and lower heat) for 28 minutes. Add eggs one at a time, stirring well after each addition. This is after adding the second egg. After adding the last egg, the batter becomes smoother and finer. Add the pumpkin puree and mix. Finally, add the whipped cream. Gently fold at this stage to avoid creating bubbles. Strain the batter through a sieve once more. The strained batter is ready.Bake in the preheated oven with both top and bottom heat for 28-30 minutes. After baking, allow the cheesecake to cool completely, then refrigerate overnight before serving. Duanduan’s Pumpkin Basque Cheesecake is now ready to enjoy.
