Saturday, September 29, 2012

Focusing on my goals

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Hello!!

Finally got a chance to just set everything aside and blog about this pumpkin cheesecake. I made this the night before my competition hoping that I would get a better feel of the whole pumpkin cheesecake thing. Prepping this actually took a pretty long time, it took me almost an hour before it went into the oven.

Anyways heres what I did:

Filling
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100ml fresh milk
60g cake flour (can also use plain flour)
20g corn flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup (240 ml) pure pumpkin puree (canned or homemade)


Preheat oven to 300F

Use the double boiler technique add the milk and melt the cream cheese, butter and pumpkin puree. Stir until it is completely dissolved.  Add the eggs.

Combine the cake flour and corn flour. Sift in the flour with the cream cheese mixture folding one third at a time and make sure there are no lumps. 

In a separate bowl mix the egg whites together until you get a stiff peak. Mix in the cream of tar tar. Then fold in the ground cinnamon, ground ginger and ground netmeg. 

Fold in the egg whites in the cream cheese mixture one third at a time. Pour the mixture into a 9 inch spring form cake pan. Use the double boiler technique, pour water onto the baking tray and set your cake pan on top of a stand and bake for about 50 -60 minutes. Test with a toothpick to see if it comes out clean.

Remove from the oven and let it cool completely and refrigerate for at least 4 hours.

To be honest, the taste was kinda bland but my relatives said it was jsut fine. Maybe its a chinese thing, we tend to like things that are more subtle and less aggressive. I am going to try another pumpkin cheesecake recipe and boost that one up with more flavour! 


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