No oven required ♪ "Pumpkin cheesecake" recipe
No need for an oven and no need to preheat ♪ Here is a recipe for "pumpkin cheesecake" that can be made with an omelet or a frying pan.
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Material
( For 8 people )
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Cooking time 60 minutes
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pumpkin |
Net 90g (3.17oz) |
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Fresh cream |
50ml (1.69us fl oz) |
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Cream cheese |
200g (7.05oz) |
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Johakuto |
60g (2.12oz) |
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egg |
1 piece |
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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.
Use Tefal "Fairy Rose Egg Roaster" (12 x 18 cm)
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 make
1. 1. Soften the pumpkin in a microwave oven and prepare about 90g (3.17oz) excluding the skin. Strain with a strainer.
Pumpkin is strained and smooth
2. Mix "1" pumpkin and fresh cream evenly.
3. 3. Put cream cheese in a bowl and knead until smooth.
Knead the cream cheese smoothly
Four. Add white sugar and mix well.
Five. Melt the egg, add it in 2 to 3 portions and mix well.
Add the beaten egg and mix.
6. Add "2" "pumpkin + fresh cream" and mix well.
Add "pumpkin + fresh cream" and mix.
7. 7. Add the cake flour while sieving and mix well.
Finally, add the cake flour and mix.
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.
Cover with aluminum foil,
Very low heat for about 30 to 35 minutes
Ten. After turning off the heat, wait about 15 minutes before removing it.
Gently turn it over and put it on a cutting board etc.
When you remove the laid cooking sheet, it is in a savory state
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.
It's fun to decorate 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 rich taste with a gentle sweetness of pumpkin
It ’s also delicious to sprinkle honey
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?
Place it on the back of the zip lock lid
If you cover it with a container,
Smoothly to the refrigerator