Sweet Pumpkin Basque Cheesecake

Wash the sweet pumpkin thoroughly, remove the skin and seeds, and steam it.

Mash the steamed sweet pumpkin until smooth.

Soften the cream cheese at room temperature, then mix it with the pumpkin.

Add sugar, heavy cream, eggs, and vanilla extract, and mix evenly.

Sift the cake flour and add it to the batter, then mix well.

Pour the batter into a Basque cheesecake mold lined with parchment paper.

Bake in a preheated oven at 190°C (374°F) for 40–45 minutes.

Let it cool completely, then refrigerate for at least 2 hours.