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Pumpkin Cheesecake (Steamed)

Pumpkin Cheesecake (Steamed recipe image
This American dessert features Pumpkin puree, Ricotta cheese; about 7 oz, Potato starch, cornstarch, . It delivers rich, cheesy flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 119.0
Dietary: Gluten-free, Vegetarian
Description
This American dessert features Pumpkin puree, Ricotta cheese; about 7 oz, Potato starch, cornstarch, . It delivers rich, cheesy flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3/4 cup Pumpkin puree
  • 1 cup Ricotta cheese; about 7 oz
  • 1 tablespoon Potato starch, cornstarch,
Directions
  1. 1
    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.
  2. 2
    His lemony pumpkin-flavored dessert is low-fat, airy, and souffle-like because it's made with only the beaten whites of the egg.
  3. 3
    The cake puffs in the steamer and then deflates slightly as it stands." Lightly
  4. 4
    coat a nonstick 9-inch round cake pan with vegetable oil (if not nonstick, lightly butter pan and
  5. 5
    line the bottom with a round of buttered parchment or waxed paper).
  6. 6
    Put the pumpkin puree in the bowl of a food processor.
  7. 7
    Add the ricotta cheese, potato starch, sugar, and lemon zest and process until smooth.
  8. 8
    Scrape into a large bowl.
  9. 9
    In another large bowl, beat the egg whites to stiff peaks.
  10. 10
    Stir about one quarter of the whites into the pumpkin mixture to lighten it.
  11. 11
    Then gently fold in the remaining whtes.
  12. 12
    Scrape the mixture into the pan with a rubber spatula and smooth the top.
  13. 13
    Cover with aluminum foil and press the foil around the rim to seal.
  14. 14
    Put the pan on the steamer rack, place over simmering water, cover, and steam 20 minutes.
  15. 15
    set the lid ajar and steam 5 minutes more, or until the cake is
  16. 16
    set and a knife inserted into the center comes out clean.
  17. 17
    Let the cake cool, then refrigerate until chilled.
  18. 18
    To serve, invert a serving plate over the pan and quickly reverse the two to unmold the cake.
  19. 19
    Remove the parchment or waxed paper, if used.
  20. 20
    Cut the cake into wedges.
  21. 21
    Serve cold.
  22. 22
    Jacques Maniere; translated

Nutrition Facts

Servings 6

Amount Per Serving
Calories 119.0kcal
% Daily Value *
Total Fat 7.8g12%
Saturated Fat 5.2g26%
Cholesterol 34.2mg12%
Sodium 51.1mg3%
Total Carbohydrate 5.4g2%
Dietary Fiber 0.3g2%
Sugars 3.0g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, american, blending, cheese, cheesecake, cornstarch, dessert, potato, pumpkin, puree, ricotta, simmering, starch, steamed, steaming, title, vegetarian
Read it online: https://www.chefs-mate.com/recipe/pumpkin-cheesecake-steamed/