Kabocha Squash Basque Burnt Cheesecake (Pumpkin Cheesecake) Recipe - Baking ASMR

Описание: Turn sound on for ASMR & turn subtitles on for detailed instructions!

FINALLY a new video! If you know me you know that I LOVE anything pumpkin related. Did you know kabocha squash is actually known as a Chinese pumpkin/Japanese pumpkin? It's definitely a favourite pumpkin of mine. I love to cook with it, make soup, and even throw it in my cheesecakes!

This basque burnt cheesecake is SO good and SUPER creamy. Since I love squash/pumpkin, it's definitely my favourite cheesecake! Better than a regular cheesecake for me. It is also meant to be burnt, but keep an eye near the end of the baking time to brown and burn the tops as much as you like!

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Yield: one 6 inch cheesecake

Ingredients:
From 1/3 of a kabocha squash:
130g cooked squash, mashed/pureed
150-200g~ cubed cooked squash (optional, and approximate! add amount to your liking)

350g cream cheese, softened
100g sugar
2 eggs + 1 egg yolk
160g heavy cream
15g flour
1 tsp vanilla
5ml lemon juice

Bake at 450°F for ~20 mins, then 465°F for another ~5 mins or until the top is burnt to your desired level. Let it come to room temperature and then refrigerate for 6h / overnight before slicing.

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