Pumpkin Cheese Slice

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)

Ingredients:

Base:
170g biscuits (crushed or finely milled)
50 g unsalted butter (melted)

Cheese cake:
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 )

Method:
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.

2) CHEESE CAKE: Sift icing sugar in a mixing bowl, add in softened cream cheese, and beat well. Place bowl over boiling water, stir till sugar dissolves (use egg whisk).

3) Remove from boiling water, add in egg yolk and egg white, beat until mixture binds.

4) Add in pumpkin puree and mix well

5) Add in butter and fresh cream mix well.

6) In a clean and dry bowl, beat egg whites until soft peaks form, add sugar gradually and beat until stiff.

7) Add in pumpkin batter, mix well till all combine.

8) Pour batter onto baking tin.

9) Bake in preheated oven in water bath for 180 degree C for 15 minutes; reduce the temperature to 140 degree C for 20 minutes.

10) Remove from oven, leave to cool. Chill m in the fridge for 3 hours till the cake is firmed enough to remove form the cake mould.

11) Cut with a warm knife, cut into 16 slices.

Note: Strain mashed pumpkin into fine pumpkin puree