It's been such a long time since I blogged about anything. It's always a challenge to get back into something once you have taken a break or a vacay for a while but here I am! Back in oe piece. Yesterday I baked a new reciepe, it was a japanese pumpkin cheesecake. Weird, I know but I wanted to spice things up and try something different. I love cheesecake and I figured that the season is coming so might as well take advantage of it. This time, the old man was helping me out and I hate it when we have different ideas but some how we get it all to work. Usually, I just cave in and learn from him but when it fails, I get the privilage to tell him that he failed. Haha, mean I know but =p.
Here is what you need;
Pumpkin cheesecake
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)
Wisk the pumpkin puree in with the melted cream cheese, butter, milk and egg yolks and same with the spices. I actually wanted to fold it into the meringue but once again the old man advised me to do it to the batter. =\ Next I am going to try potato skins or some chips! =)
|
|
0 comments:
Post a Comment