Basque Cheesecake with Pumpkin Caramel Sauce

Cheesecake is typically a crowd-pleaser and show-stopper if you do it right (or wrong!). I am trying to remember the first time I tasted a slice or which type is my favourite, but I do know that homemade versions tend to be hit or miss. I prefer mine to be light, not too dense or sweet, with a generous graham cracker crust, and easy on the toppings or coulis.

Then, enter the burnt Spanish basque cheesecake. The recipe emerged in 2010 but was invented in 1959.

I've always had a sweet tooth, but it took a while to appreciate the smokey, nutty taste of caramelized sugars that come with the basque cheesecake. You bake it on high heat, unlike traditional cheesecakes set in a water bath, and this helps develop flavours and gives it the characteristic browning of the crust on top. That is the crown and glory of the basque cheesecake, along with its gooey centre and custard consistency.

If you need more sweetness, serve the cheesecake with a drizzle of caramel sauce, made using pumpkin or sweet potato to give it a seasonal twist.

Note: As you pour the batter into the tin, keep an eye on overflow. You may have to put some aside to make mini cheesecakes using a cupcake or muffin pan.

Yield: 8-12

Author: Dontmissmyplate

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Basque Cheesecake with Pumpkin Caramel Sauce

This version of the Spanish-born 'burnt' cheesecake is the perfect vehicle to highlight seasonal flavours, balancing a bright, creamy sweetness with a smokey crust.

Prep time: 30 MinCook time: 1 H & 15 MInactive time: 6 HourTotal time: 7 H & 45 M

Ingredients

Cheesecake

• 4 (8-ounce) boxes of cream cheese, softened
• 5 eggs, room temperature
• 2 egg yolks, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon pure almond or maple extract
• 1/2 teaspoon sea salt
• 1 teaspoon orange zest
• 2 cups heavy cream, room temperature
• 1/4 cup all-purpose flour
• 1 2/3 cups granulated sugar
• 1/4 teaspoon cinnamon

Pumpkin/Sweet Potato Caramel

• 1/2 cup cooked pumpkin or sweet potato (mashed or a puree)
• 1/3 cup heavy cream
• 1 tablespoon pumpkin spice
• 1 teaspoon pure vanilla extract
• 1/2 cup coconut or granulated sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

Cheesecake

1. In a large bowl, using an electric mixer if you have one available, beat the cream until combined. Add the sugar and beat for 4- 5 minutes on medium-high until the sugar is fully incorporated into the cream cheese.
2. Add the whole eggs one by one, beating until just combined after each addition. Don't over-mix!
3. Add in the yolks and repeat. If there is a lot of batter on the sides, fold it back into the mixture before moving to the next step.
4. Fold in the vanilla, maple and orange zest with a spatula. Beat the flour and cinnamon in to thicken the mixture before transferring it to a baking pan.
5. Add the heavy cream and salt, then fold again without overmixing.
6. Take two pieces of parchment paper and crumple both. Take the cheesecake springform pan and line it with both sheets, both vertically and horizontally. This will help your cheesecake as it forms.
7. Bake at 400F for 1 hour 15 minutes, but start checking after 50 minutes. The top should be a caramelized golden brown or even a blackish colour, and the cake should jiggle mostly in the middle. If most of it jiggles, you can continue to bake for another 8-10 minutes.
8. Note: Don't keep trying to bake it over time for fear that it may be undercooked; you want to avoid drying out your cheesecake.
9. Cool the cheesecake at room temperature for 1-2 hours before chilling in the fridge overnight or for at least 4 hours.
10. While the cheesecake is cooking, make the caramel.
11. Serve the cheesecake with the sauce and enjoy!

Pumpkin/Sweet Potato Caramel

1. Melt the sugar, add the butter and cook on low heat until it forms an amber color, stirring occasionally. Do not leave the stovetop to avoid burning the caramel!
2. Add the spice, salt, vanilla, and sweet potato or pumpkin, then cook for 1-2 minutes before removing cream from the heat, stirring to smoothen. Follow this with the cream and cook for another minute.
3. Add the baking soda, and stir quickly to combine before removing the pot from the stove top to cool the caramel and transfer to a heat-proof container. If you want a smoother consistency, strain the caramel while still warm.
4. Refrigerate until ready to serve with the cheesecake. To warm up the sauce, heat with a splash of cream and stir well.

Nutrition Facts

Calories

485

Fat (grams)

36.4 g

Sat. Fat (grams)

22.1 g

Carbs (grams)

32.8 g

Fiber (grams)

0.1 g

Sugar (grams)

28.3 g

Protein (grams)

9.2 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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