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A Basque cheesecake made with pumpkin.
Steam the pumpkin, remove the skin and seeds, then mash it until smooth.
Let the cream cheese soften at room temperature and mix it with sugar.
Add the mashed pumpkin, eggs, and fresh cream in order, mixing well each time.
Sift the cake flour and mix it evenly into the batter.
Pour the batter into a cake pan lined with parchment paper and bake in a preheated oven at 210°C for 35-40 minutes.
Let it cool completely, refrigerate until chilled, then slice and serve.
