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Pumpkin cheesecake | Haruan's recipe transcription

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Haruan

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Ingredients

pumpkin : 1/4 piece
砂糖 : 80g
クリームチーズ : 200g
卵 : 2個
生クリーム : 100cc

Time required

20minutes

Procedure

1) crush the pumpkin 00:40
Cut the pumpkin into bite-sized pieces and remove the skin.
Put it in a bowl and wrap it, then heat it in the microwave at 600W for 3 and a half minutes.
Mash with a fork while warm.
2) make the dough 02:42
Add sugar and mix.
Add cream cheese and mix.
Preheat the oven to 220 degrees.
Add the eggs one at a time while mixing.
Add the fresh cream and mix again, then filter the dough.
3) bake in an oven 06:46
Spread a sheet on the mold, pour the batter into it, and bake at 220 degrees for 35 minutes.
Remove the heat and put it in the refrigerator to cool.
Completed after removing from the mold.

Point

・Pumpkins are easier to cut if warmed in the microwave.
・Cut the skin thickly so that no green remains.
・Pumpkin should be 200-230g.
・ If you warm it too much in the microwave, the water will evaporate.
・Crush until smooth.
・While the pumpkin is still warm, mix in the sugar.
-Bring the cream cheese to room temperature.
・Choose cream with a high fat content.
・Strain the dough to make it smooth.
・You can put the remaining pumpkin in the pancake and eat it.
・It becomes delicious even if you don't use powder.
・Use a 15 cm round mold.
・The surface becomes scorched.
・It will taste better if it is chilled in the refrigerator for a day.
・If you add cinnamon powder to fresh cream, it will be like a cafe menu.
・Chilling time and baking time are not included in the required time.