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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Easy Pumpkin Pie Cheesecake Recipe - How To Make Pumpkin Cheesecake
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How can you go wrong with combining pumpkin pie and cheesecake!!??!! You can't!! Seriously. This easy pumpkin pie cheesecake packs all the yummy flavors of both worlds. Just the right amount of sweetness and hints of cinnamon and spices. Make this one for Thanksgiving! In this video I'll also show you how to disguise those pesky cracks that can sometimes happen.
Check out the other Thanksgiving recipes from these great youtube chefs!
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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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Pumpkin Cheesecake Video Recipe cheekyricho
cheekyricho Pumpkin Cheesecake. This easy delicious very rich celebration cheesecake combines my two favourite cakes. The New York Cheesecake with a Pumpkin Pie. This is absolutely amazing. We do hope you give it a try.
INGREDIENTS:
For the Base
200g crushed gingernut biscuits
60g melted butter
For the Cheesecake Filling;
250g cream cheese
150g caster sugar
1Tablespoon Vanilla extract
2 eggs
300g cream
30g flour
For the Pumpkin Filling;
350g steamed drained pumpkin
80g maple syrup
1 teaspoon cinnamon
1 Tablespoon vanilla paste
200g sour light cream
30g flour
4 eggs
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The perfect fall recipe: INSTANT POT PUMPKIN CHEESECAKE
Creamy, decadent Instant Pot pumpkin cheesecake is an easy recipe. Made with pumpkin spice, pumpkin puree, & a homemade graham cracker crust.
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Find recipe details at
Tools used
6qt Instant Pot
7in springform pan
Trivet
Silicone sling
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Instant Pot Pumpkin Cheesecake Recipe
Ingredients:
For the crust
8 graham crackers
2 tablespoons sugar
¼ cup unsalted butter, melted
For the cheesecake
2 (8 ounces each) blocks cream cheese
½ cup sugar
½ teaspoon vanilla extract
2 eggs
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
Directions:
1. For the crust: Add graham crackers and sugar to a food processor and pulse until fine crumbs. Add in the butter and pulse again until well combined and the mixture resembles wet sand.
2. Press the mixture into the bottom and up the sides of a 7 inch springform pan. Set the pan in the freezer while you make the cheesecake.
3. For the cheesecake: To a bowl add cream cheese, sugar, and vanilla extract. Mix until well combined.
4. Add the eggs in 1 at a time and mix until combined, then add the next egg and mix until well combined.
5. Add 1 cup of the cream cheese mix to another bowl and add pumpkin puree and pumpkin pie spice. Mix until well combined.
6. Remove the crust layer from the freezer. Pour all but 1-2 tablespoons of the cheesecake mixture into the pan. Then pour the pumpkin cheesecake mixture over the top. Add the remainder of the plain cheesecake mixture in dollops over the top of the pumpkin mixture. Using a chopstick or toothpick, drag through the cheesecake mixture to create a swirl pattern. Cover the pan with foil.
7. Add 2 cups of water and a trivet to a 6 quart Instant Pot. Gently lower the cheesecake in. Place the lid on and set to sealing.
8. Cook on manual high pressure for 30 minutes. Allow 20-30 minutes natural pressure release.
9. Remove and allow to cool. Place in the refrigerator overnight.
10. Remove cheesecake from the refrigerator. Remove from the springform pan. Top with whipped cream and a dash of cinnamon and ENJOY!
For nutrition information please visit my blog in the link above.
#keepingitrelle #instantpot #cheesecake
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The BEST Pumpkin Cheesecake Recipe Ever!
KC the G-Free Foodie makes a Pumpkin Cheesecake with a Ginger Snap Crust (Recipe Below) that everyone will love - and it's totally Gluten Free! Get delish Gluten Free recipes at: gfreefoodie.com
Find the printable recipe here:
Gluten Free Pumpkin Cheesecake
Ingredients
Crust:
30 Gluten Free crisp gingersnap cookies or Gluten Free graham crackers (I like Pamela's for both, get the ginger snaps I use here: )
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
4 (8-ounce) packages cream cheese, room temperature
1 3/4 cups sugar
1 (15-ounce) can pumpkin
5 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1 1/2 tablespoons Gluten Free vanilla extract
2 tablespoons Gluten Free Flour blend or Tapioca Starch
Directions
Crust:
Preheat the oven to 350 degrees F.
Add the cookies or crackers to the bowl of a food processor, and pulse until crumbly. While pulsing, slowly add the melted butter, stopping occasionally to scape down the sides. Once thoroughly mixed, press the mixture into a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
Remove from the oven and let cool completely while preparing the filling.
Filling:
Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the gluten free flour or starch and beat until incorporated.
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.
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