Romandian Masala

Start by baking the pumpkin and allowing it to cool before scooping out the flesh. I used Hokkaido for this as I feel it bakes quickly and it gives a beautiful and vibrant colour. You can use canned pumpkin too but fresh is always much better. 

In a bowl, add the cream cheese and sugar beat it with the stand mixer for 1 or 2 minutes until nice and fluffly. Add the eggs and egg tolks one my one making sure you beat after each addition.  

In a separate bowl add the pumpkin puree, whipping cream and pumpkin spice mix. Mix everything well, then add this mix to the cream cheese mix. Mix everythin well, then at the end add the flour by sifting it into the batter from a height, so that it will be easy to incorporate. Fold in with a spatula and transfer the batter in a 18cm tin lined with baking sheet. Since it is a Baque Cheesecake you don't have to worry about aspect. 

Bake the cheesecake for 20 minutes at 225 degrees then reduce the heat to 200 and cook for further 15 minutes. The top should be slighlty burnt and the interior creamy. Allow to cool 1 h and serve warm, it is the best this way!