No oven required ♪ "Pumpkin cheesecake" recipe
|Material ( For 8 people )||Cooking time 60minutes|
|pumpkin||Net 90g (3.17oz)|
|Fresh cream||50ml (1.69us fl oz)|
|Cream cheese||200g (7.05oz)|
|cake flour||10g (0.35oz)|
Introducing the recipe for "Pumpkin Cheesecake" that can be made simply by mixing the ingredients and baking. I use an omelet (or frying pan), so it doesn't get hot. Bake slowly while keeping the heat as low as possible.
pumpkin cheese cake
material・ Pumpkin (approx. 90g (3.17oz) excluding skin)
・ Fresh cream (50ml (1.69us fl oz))
・ Cream cheese (200g (7.05oz))
・ Johakuto (60g (2.12oz))
・ Egg (1 piece)
・ Weak flour (10g (0.35oz))
Preparation・ Cut the parchment paper to the size of the omelet (12 x 18 cm) and lay it down. * You can also use a frying pan (about 20 cm in diameter) instead of the omelet. ・ Return the cream cheese to room temperature (or return it to room temperature). Heat in a microwave for about 30 seconds)
・ Return the eggs to room temperature
How to make1. 1. Soften the pumpkin in a microwave oven and prepare about 90g (3.17oz) excluding the skin. Strain with a strainer.
2. Mix "1" pumpkin and fresh cream evenly.
3. 3. Put cream cheese in a bowl and knead until smooth.
Four. Add white sugar and mix well.
Five. Melt the egg, add it in 2 to 3 portions and mix well.
6. Add "2" "pumpkin + fresh cream" and mix well.
7. 7. Add the cake flour while sieving and mix well.
8. Pour the dough into an omelet with a parchment paper and tap the bottom lightly to remove air bubbles from the dough.
9. Cover with aluminum foil and bake on a gas stove with as low heat as possible for 30 to 35 minutes. It's OK when the center of the dough is solidified.
Ten. After turning off the heat, wait about 15 minutes before removing it.
The cheesecake baked in a beautiful pumpkin color looks like a big French toast. Sprinkle powdered sugar and decorate with cookies and Alazan to make a perfect cake for Halloween and Christmas.
By the way, the taste is ... very rich! It slowly unravels in your mouth, and the richness of cheese and the sweetness of pumpkin spread slowly. You can feel the rich but pumpkin-like tenderness and health, and you will eat more and more with another bite! If you like, add honey or nuts to make it even more delicious.
A recipe for pumpkin cheesecake that has a taste that makes you want to eat it every day because it is a simple ingredient. Frozen pumpkin can be used for pumpkin, and fresh cream can be changed to milk, so feel free to give it a try.
As an aside, when storing this pumpkin cheesecake in a refrigerator, the previously introduced " Ziplock Container 1900ml (64.25us fl oz) " was very convenient. If you are worried that you don't have the right container to store your cake, why not use it?