How To make Pumpkin Cheesecake(Steamed)
3/4 c Pumpkin puree
1 c Ricotta cheese -- about 7 oz
1 tb Potato starch, cornstarch,
-or arrowroot 1/3 c Sugar
1/2 Lemon -- grated zest only
4 lg Egg whites
"Although Maniere called this a "cheese cake," it's nothing like our rich, dense American version. His lemony pumpkin-flavored dessert is low-fat, airy, and souffle-like because it's made with only the beaten whites of the egg. The cake puffs in the steamer and then deflates slightly as it stands." Lightly coat a nonstick 9-inch round cake pan with vegetable oil (if not nonstick, lightly butter pan and line the bottom with a round of buttered parchment or waxed paper). Put the pumpkin puree in the bowl of a food processor. Add the ricotta cheese, potato starch, sugar, and lemon zest and process until smooth. Scrape into a large bowl. In another large bowl, beat the egg whites to stiff peaks. Stir about one quarter of the whites into the pumpkin mixture to lighten it. Then gently fold in the remaining whtes. Scrape the mixture into the pan with a rubber spatula and smooth the top. Cover with aluminum foil and press the foil around the rim to seal. Put the pan on the steamer rack, place over simmering water, cover, and steam 20 minutes. Then set the lid ajar and steam 5 minutes more, or until the cake is set and a knife inserted into the center comes out clean. Let the cake cool, then refrigerate until chilled. To serve, invert a serving plate over the pan and quickly reverse the two to unmold the cake. Remove the parchment or waxed paper, if used. Cut the cake into wedges. Serve cold. Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques Maniere; translated by Stephanie Lyness
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Instant Pot Pumpkin Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot Pumpkin Cheesecake ~ 1st Place Winner !!! , pumpkin spice cheesecake, pumpkin cheesecake
~~~ Recipe ~~~
* Cheesecake pan
Instant pot
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* Crust : 25 gingersnap cookies & 4 tbsp melted butter
* Filling : 16 oz cream cheese , 1 can pumpkin, 2 eggs, 2 tbsp corn starch, 1 tsp ground cinnamon, 1 tsp ground all spice, 1 tsp nutmeg, 1 tsp ground ginger, 2 tbsp pumpkin pie spice, 1 tbsp vanilla, 1/2 cup brown sugar, 1/4 cup white sugar, 1/4 cup flour,
* Steam in instant pot for 40 min on high / rest for 40 min / cool in fridge for 4 to 8 hours
* Whip cream : 1 cup heavy whipping cream, 3 tbsp sugar
* Enjoy
#Cheesecake, #InstantPot, #InstantPotCheesecake
Chocolate Pumpkin Cheesecake - The Scran Line
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⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:24 - LET’S MAKE THE CRUST!
01:30 - MESSAGE FROM OUR SPONSORE
02:30 - LET’S MAKE THE FILLING!
03:44 - TIME TO BAKE
04:48 - LET’S DECORATE!
05:00 - RECIPE ON THESCRANLINE.COM
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CHEESECAKE in a Pressure Cooker! Pumpkin Cheesecake Recipe
Did you know you can make Cheesecake in your Pressure Cooker? Save room in your oven for Thanksgiving! Recipe Below
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Gingersnap crust:
I love that gingersnaps add that unique zing to our crust.
1 1/2 cups crushed Gingersnap cookies
1 1/2 tbsp of melted unsalted butter
mix together in a bowl until combined. In a 7-inch removable-bottom cake pan, lined with parchment paper, pour out the gingersnap mixture into the pan and with a flat glass, pack down until smooth.
Place in the fridge to firm it up
Pumpkin Cheesecake:
In a bowl mix (hand blender) until smooth
2 blocks of cream cheese (8 oz) at room temp.
¼ cup of brown sugar
⅓ cup of maple syrup
Next incorporate:
½ cup of pumpkin puree
1 tsp vanilla extract
1 tsp of pumpkin spice (more if you prefer it),
2 tsp of all purpose flour.
Mix it again - and then one at a time, add 2 eggs also at room temp. Mix it just a tiny little bit and then finish it off by hand with a spatula.
Pour the batter over the gingersnap crust, cover it with foil, place it on the Mealthy trivet.
To prepare the cooking process, in my Mealthy Multipot, add 1 ½ cups of water, place the trivet and cake snuggly inside the inner pot. Lock the pressure cooker lid in place and the set steam vent to Sealing.
Select Cake and cook on High Pressure for 30 minutes. Once it’s done, turn the steam vent to quick release the pressure - and once the knob drops, open the lid to let the hot steam out.
Turn the machine off and keep the pot open for about 5 minutes to cool down, then put the lid back on and let the cheesecake cool down in the pot for an hour or so. This helps the cake cool slowly to prevent cracking.
Remove and serve with Maple Whipped Cream:
1/2 cup heavy whipping cream
2 tbsp maple syrup
pinch of Pumpkin Pie Spice
Whip together with a hand mixer
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Pumpkin spice cheesecake | Pumpkin recipes for Thanksgiving | Pumpkin Cheesecake from scratch
This delicious and easy pumpkin spice cheesecake is the perfect pumpkin recipes for Thanksgiving, or just an amazing fall dessert! This homemade cheesecake with graham cracker crust is smooth, easy to make and will keep your guests asking for the recipe :) Making this Pumpkin cheesecake from scratch is really easy, without any complicated toppings. For added warmth and spiciness, the graham cracker crust also includes pumpkin spice - this will become one of your favorite fall pumpkin spice recipes!
I hope you enjoy this tutorial. If you do please remember to like this video, comment in the comments section and hit the subscribe button below.
Ingredients
PUMPKIN PUREE
Sugar pumpkin
PUMPKIN SPICE GRAHAM CRACKER CRUST
2 cups graham cracker crumbs
6Tbsp brown sugar
1/4 tsp salt
120g melted unsalted butter
2 tsp pumpkin spice
Bake @ 350F for 12 mins
PUMPKIN CHEESECAKE BATTER
680g cream cheese (rm temp)
126g brown sugar
3 large eggs (rm temp)
425g pumpkin puree (rm temp)
52g sour cream
1 1/2 pumpkin spice
1 tsp pure vanilla extract
1/8 tsp salt
Bake @ 325F for 1hr to 1hr 15mins
Bake @ 350F for 1hr 15mins or until a toothpick comes out clean of biscuit topping
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:32 Making the pumpkin puree
1:21 Making the graham cracker crust
2:33 Making the pumpkin cheesecake batter
6:39 Baking the pumpkin spice cheesecake using water bath
8:29 How to check if cheesecake is ready
9:20 Decorating the pumpkin cheesecake with pecans
10:00 Serving the pumpkin cheesecake
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Pumpkin Burnt Basque Cheesecake | Emojoie ASMR cooking
Hi, I’m Emojoie.
Today I made a pumpkin burnt basque cheesecake.
Pumpkin goes very well with cream. If you make a cheesecake with pumpkin, it’s delicious too.
Spicy cheesecake with cinnamon and ginger powder is also delicious, but this time I added caramel cinnamon sauce to be flavoured. This caramel cinnamon sauce is so delicious! Please give it a try!
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◼15cm cake mold
200g cream cheese
100g sugar
200g pumpkin
3 eggs
200g whipping cream
vanilla
-Bake at 250℃ for 30 minutes
◼Salted caramel-cinnamon sauce
100g sugar
1 tablespoon water
100g whipping cream
A pinch of salt
1/4 tsp cinnamon powder
1 tablespoon water
➢Pumpkin cheesecake
Steam the chopped pumpkin for about 15 minutes and strain it.
Mix softened cream cheese and sugar.
Add pumpkin purée.
Add eggs, cream and vanilla and strain the dough.
Line baking sheets in a 15cm mold and pour the dough into it.
Bake in a preheated oven at 250°C for 30 minutes.
Cool it to room temperature and refrigerate overnight.
➢Salted caramel-cinnamon sauce
Put sugar and water in a pan to make caramel.
Pour the cream into the pan and mix.
Add salt and cinnamon and water.
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