Sunday, July 4, 2010

Pumpkin Cheesecake

My friend gave me a medium-sized pumpkin. What to do with it?  While looking through my recipe books, found a pumpkin cheesecake recipe by Amy Heng.  So, get all the necessary ingredients and started to prepare for the baking.

The ingredients
for the base ,  200g digestive biscuits(finely crashed or chopped)
                      20g brawn sugar
                      100g butter(melted)
the filling,        600g cream cheese
                      100g honey
                      30g cornflour
                      1 tsp ground nutmeg
                       3 eggs (beaten)
                      250ml UHT whipping cream
                      550g pumpkin flush(steam and mashed)
topping           some nutmeg powder for dusting

Mix melted butter with chopped biscuits and the brown sugar until well-combined.  Press onto a 9" loose-base cake tin. Refrigerate until set. About an hour.
Preheat oven at 150 degree Celsius. Beat the cheese and honey until creamy.  Add in cornflour and ground nutmeg.  Add in whipping cream and eggs.  Finally, add in mashed pumpkin.  Pour into the prepared cake tin. Steam bake for one hour and a half or until firm to touch.  Leave the cake in the oven for thirty minutes with door closed but temperature turned off. Remove cake from oven and dust with some nutmeg powder.  Cool well and refrigerate for six hours before serving.

Steam bake means put the cake tin on the baking tray fill with some water.

Baked pumpkin cheese cake

I tasted a small slice of the cake, not very sweet but taste good.

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