Japanese Kabocha Basque Cheesecake

Heat oven to 220°C (425°F). Line a 6-inch springform pan with overlapping parchment, leaving it well above the rim.

Beat softened cream cheese and sugar until smooth. Mix in kabocha purée and salt.

Beat in eggs one at a time, then mix in heavy cream and vanilla until smooth.

Pour batter into the lined pan and bake 35–45 minutes, until deeply browned on top with a soft, gently jiggly center.

Cool completely, then chill at least 4 hours before slicing. Serve chilled or let stand briefly for a softer center.