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

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! FOLLOW ME ON INSTAGRAM:   / sexyfoodgirl   for MORE amazing homemade food and restaurant content in Vancouver and around the world! 🌎 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. Thanks for watching and hit the like and subscribe button! Song:    • [No Copyright Music] Jazz loop music _ Mil...