Soft-core Pumpkin Basque Recipe

Combining the rich, fall-inspired flavours of pumpkin with the indulgence of a classic Basque cheesecake, this dessert is perfect for a cosy family gathering or a special holiday treat. With a caramelized top and a creamy soft centre, it’s a showstopper that’s easier to make than it looks. Begin by preheating your oven to 210°C (410°F). Line a 20cm (8-inch) round cake pan with parchment paper, leaving an overhang to easily remove the cake later.

Grease the paper with butter or cooking spray. If using fresh pumpkin, peel and dice the pumpkin, then steam or boil it until soft. Mash it into a smooth puree and set aside. If you’re using canned pumpkin, ensure it is pure puree without added sugar or spices. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. This step is crucial to avoid lumps in your cheesecake.

Use a hand mixer or stand mixer at medium speed for 2-3 minutes. Crack the eggs into the mixture, one at a time, ensuring each is fully incorporated before adding the next. Continue mixing until you have a smooth batter. Gently fold in the pumpkin puree and vanilla extract using a spatula. The batter should have a beautiful orange hue at this stage. Sift the flour, pumpkin pie spice (if using), and a pinch of salt over the batter.

Slowly mix until everything is combined. Be careful not to overmix, as this could affect the texture of your cake. Finally, add the heavy cream to the batter. This is what gives the cake its signature soft-core texture. Stir until just combined, ensuring the mixture remains smooth and creamy. Pour the batter into the prepared pan, ensuring an even spread. Place the cake in the preheated oven and bake for 35-40 minutes.

The top should be golden brown and slightly cracked, while the centre should remain jiggly. This is the hallmark of a good Basque cheesecake. Once the cake is baked, remove it from the oven and let it cool in the pan for about an hour. Afterwards, transfer the cake to the fridge and let it chill for at least 4 hours, preferably overnight.

This helps set the softcore while keeping the creamy texture intact. The gooey, soft centre will slowly ooze out, offering the perfect melt-in-your-mouth experience. Serve as is, or pair it with whipped cream or a drizzle of caramel sauce.