Pumpkin Basque Cheesecake

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PUMPKIN BASQUE CHEESECAKE

Yield: 1 - 9 inch cheesecake

375g (1 ¾ cup) Cream Cheese

225g (1 cup) Goat Cheese

400g (1 ¾ cup) Pumpkin Puree

5g (1 tsp) Pumpkin Spice

350g (1 ¾ cup) Brown Sugar

5 Large Eggs

7g (1 tsp) Salt

500g (2 cup) Cream

50g (⅓ cup) AP Flour

1. Bring all ingredients to room temperature before mixing. Preheat the oven to 475°F (245°C).

2. Prepare a 9”/23cm springform pan by cutting a round of parchment paper to fit the bottom and a 30”/75cm long, 6-8”/18cm tall strip to line the sides. Spray the pan with pan spray, ensuring the parchment paper sticks to the inside, then spray the parchment.

3. In a stand mixer fitted with a paddle attachment, combine cream cheese, goat cheese, and sugar. Mix on low speed until sugar and cream cheese are well combined (3-4 minutes), scraping down the sides halfway through. Add the pumpkin puree and mix until fully incorporated, scrape down the sides..

4. With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next.

5. Scrape down the sides, then add salt.

6. Slowly stream in heavy cream with the mixer on low speed.

7. Sift flour into the batter and mix on low speed for 2-3 minutes until the flour is evenly hydrated. Scrape down the sides once more

8. Place the prepared springform pan on a sheet tray then pour the cheesecake batter into the pan.

9. Bake in the preheated 475°F (245°C) oven for 40 minutes, rotating the pan 180 degrees halfway through baking.

10. When done, the cheesecake should have a nice rise and a dark caramel colored burnt exterior. Jiggle the pan; it should be jiggly but not wet.

11. Allow the cheesecake to cool for a couple of hours before removing the springform edges.