Basque Pumpkin Cheesecake

Name: Basque Pumpkin Cheesecake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Cuisine: Spanische Küche
Ingredients: 500 g cream cheese; 250 g mascarpone; 160 g sugar; 120 g whipping cream; 25 g wheat flour; 1.5 tbsp vanilla extract; 2 pcs eggs; 1 tsp pumpkin spice

50 min

Knuspr-Küche

Ingredients

Price per portion:€ 11.35

Ingredients

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Cream cheese 500 g Frischkäse

Mascarpone 250 g Mascarpone

Whipping cream 120 g Schlagsahne

Wheat flour Type 405 25 g Weizenmehl

Vanilla extract 1,5 EL Vanilleextrakt

Eggs (size 10) 2 ks vajec

Pumpkin Spice 1 TL Pumpkin Spice

You probably have at home

Granulated sugar 160 g Zucker

Preparation method

Preheat the oven to 230 °C top/bottom heat and line a 20 cm springform pan with baking paper. Loosely press the paper into the pan so that the bottom and sides are covered.

Beat cream cheese, sugar, and mascarpone in a bowl until creamy for 5 minutes. Then stir in whipping cream, vanilla extract, flour, and pumpkin spice. Add the eggs one by one and carefully fold them in with a spatula – do not overmix.

Pour the mixture into the prepared pan, smooth the surface, and gently tap the pan a few times on the work surface to release air bubbles. Bake in the preheated oven for 30 minutes. The cheesecake should rise in the oven, get a richly browned surface, and it's okay for it to get a little dark.