I have lately been having sleepless nights because my mind has been swirling with wondrous thoughts. You see, I bought over ten cooking books from Taiwan recently and all the recipes look so tantalizing. I just feel so tempted to try my hands at them but the problem I face is - I do not have enough time. Haha, so I have to face difficulties choosing which one to do everyday.
I eeny-meeny-miny-moe and I will start with this book.
Verdict: I have been experimenting pumpkin with bread, kueh, chiffon cake, muffins etc... this is the first time with cheesecake. The colours are very eye-catching. The yellow portion (cheese) melts too easily once you put it into your mouth. It may not be the best tasting but however, the colours are too attractive to resist another bite.
Recipe: (adapted from 美味糕点新主张)
170g biscuits (crushed or finely milled)
50 g unsalted butter (melted)
140g pumpkin (without skin – steamed and mashed into puree)
280g cream cheese (softened at room temperature)
25g icing sugar
40g egg yolk
20g egg white
15g unsalted butter (melted)
25g fresh cream
60g egg whites ) Beat in a clean and dry mixing bowl
40g caster sugar )
1) BASE: Grease and line with parchment paper. Combine all the ingredients and press into an 8”x8” baking tin. Chill in the fridge for use later.