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Pumpkin Basque Cheesecake (15cm mold)
Ingredients
230 g pumpkin, pureed
200 g cream cheese
100 g sugar (if you use a sweet variety of pumpkin, you can reduce the amount by 20-40 g to your liking)
3 eggs
200 g heavy cream
About 3 sprinkles of vanilla essence
(1) Cut the pumpkin and put it in a steamer with the skin on. 10 to 15 minutes and steam until a bamboo skewer sticks through the pumpkin.
Remove the skin with a knife. It tastes best when eaten while it is hot and soft. It is good as a snack!
(3) Strain the pumpkin. If you do not have a special tool, you can use a colander with a fine mesh.
④ Knead cream cheese to soften.
⑤ Mix with sugar and add pureed pumpkin.
⑥ Add eggs, then cream, in that order, and finish with a little vanilla extract.
7) Strain the mixture again through a colander and pour it into a mold lined with a cookie sheet. 8) Preheat the oven to 250℃.
⑧ Preheat oven to 250℃ for 30 minutes (I think each oven has its own habits. Mine seems to run much lower than the temperature setting, so you may want to adjust the temperature to 230-250°C!)
Pumpkin Gratin
Ingredients
200 g pumpkin
1/2 onion
Maitake mushrooms, as desired
As much macaroni as you like
10 g butter
20 g flour
300 g milk
Salt and pepper
Cheese, as desired
1) Put butter and pumpkin in a hot frying pan.
Add onion and maitake mushrooms and mix lightly. Add a little water and steam for 10 minutes.
(3) Add flour and milk in 3 parts. (If you add it all at once, there is a possibility of lumps.)
(4) Mix slowly over low heat until thickened. Season with salt and pepper to taste and serve.
Top with cheese and toast on a burner or in a toaster for 8 minutes.
🥖It is also delicious on a bucket, so you can make more and freeze the leftovers 🥖
🎃This time I used a sweet pumpkin called chestnut marron. It seems it's only grown in a limited number of places in Hokkaido. I wonder how many more I can
pachico