Pumpkin Cheesecake Ingredients and Method

A friend is coming over these days, and he said he really likes pumpkin cakes, so I bought some pumpkins and made a cake. Of course, even if there is no festival, you can still buy pumpkins and make cakes. Pumpkin is something I love very much. Whether it is cakes, bread, or even steamed buns, adding some pumpkin puree will immediately change the color and taste. Let's learn how to make it now

Pumpkin Cheesecake Ingredients:

250g cream cheese, 70g butter, 4 egg yolks, 150g pumpkin puree, 60g low flour, 4 egg whites, 50g white sugar, a little dark chocolate, and a piping bag.

Pumpkin Cheesecake Method:

1. Let the cream cheese soften at room temperature. When preparing the ingredients, you can peel the pumpkin, remove the pulp, cut it into pieces, and steam it, or use a microwave to cook it. (If steaming, take it out immediately after steaming and squeeze the water out of the pumpkin puree, trying to make the pumpkin puree as little as possible.) Then put it into a food processor and blend it evenly. This way, the pumpkin puree will have a delicate color. Try to choose a pumpkin with a dark yellow color and low water content. This kind of pumpkin is most suitable for making cakes.

2. Put cream cheese and butter into a container, beat with hot water until smooth and free of particles. Add egg yolks one by one, stir evenly, then pour in the cooled pumpkin puree and mix well.

3. Sift in low-gluten flour and mix well. The batter should be of a certain consistency. Add a few drops of lemon juice to the egg whites and sugar and beat until the foam is between wet foam and neutral foam. When you lift the whisk, you can pull it up longer and the tip becomes a hook shape.

4. Mix the egg white paste and cheese paste. Pour about 1cm of cold water into the baking pan, put in the Lekui Halloween multi-layer mold, and pour the mixed cake batter into it.

5. Preheat the oven to 150 degrees, put the cake pan with water in, waterbath method, middle layer, upper and lower heat for about 25 minutes. The cheesecake just out of the oven will be very tender, let it cool a little before removing from the mold. After cooling, squeeze melted chocolate on the facial features.

ps:

1. This should be considered a light cheese recipe, with more eggs and a lot of cheese, but the taste is still light and melts in your mouth. Many recipes use corn starch to replace all or part of the low flour to make the cake lighter. I don’t know if it’s something wrong with me, but things made with corn starch taste weird and are unpalatable to me. I feel like I’m eating a meatball without meat.

2. This amount of cake batter has about 1/4 left in a Lekui Halloween multi-pan, which should be just right for 3 eggs. I baked this pan in my broken big oven, but I forgot that the temperature of my oven was too high, and I put a baking tray on the baking net, which was placed on the second layer of the oven, very close to the upper tube. I don't know if it was for this reason, but the cake became a big mess, but fortunately it didn't shrink and tasted very tender. In fact, I prefer the taste of the yellow cake crust on top. I used a fruit bar mold to bake the remaining cake batter in a small oven, and it didn't crack at all.

3. I demoulded the cakes as soon as they came out of the oven, so the 'skin' of some of them was not very smooth. I braked in time, and it took me a while to demould the remaining two. This time it was very easy. The cakes came out automatically as soon as the mold was turned upside down. Look at that little bat, how smooth its body is! The mold was not treated with any anti-stick treatment.