This produces the texture I am looking for. Creamy and just set. I serve with warm caramel sauce
Pumpkin cheesecake
Ingredients
For the crust: This is what I use, but you can use your own favorite crust
18 2″ gingersnaps (ground)
3/4 c toasted pecans(ground)
1 tbs sugar
pinch or 2 of salt
1/4 c melted butter
1/2 tsp cinnamon (optional) I use more cuz I like it. I put this in my crust rather than in the filling
Filling:
1 cup (250ml)pumpkin puree ((*not pumpkin pie filling)If using fresh pumpkins be sure to bake before pureeing. I jus use canned. Fresh is too much work
1 cup sugar
2 cups whipping cream chilled (not whipped)
2 250gram pkgs cream cheese room temperature
2 large eggs
2 large egg yolks
Instructions
Heat oven to 350***
grease btm and sides of 9″ springform
For crust: combine all ingredients
Press with fingers or back of spoon onto btm and about
2/3 up the side of pan. refrigerate
Filling:optional(this step improves flavour of pumpkin and dissolves the sugar)place pumpkin and sugar in heavy saucepan and heat over med heat
stirring constantly until mixture begins to sputter
Reduce to low and continue stirring til it darkens and
texture is that of applesauce. Pour into food processor (I just use a hand blender for this part)
and process for about a minute. This just ensures it is silky smooth.
*If using
a food processor for the pumpkin puree you can pour the chilled cream in with motor running on low. Add softened cheese and beat
til smooth(about 30 sec) Be sure to scrape sides to ensure no lumps. Add eggs and yolks
and process about 6-7 secs until just mixed in.
**I don’t use a processor so I just put everything into my kitchenaid and mix in there constantly scraping the bowl because I hat lumps in my cheesecake. After I am satisfied there is no more lumps then I add the eggs and yolks all at once and just barely mix them in
Important to do eggs last and only just until incorporated.
Remove pan from fridge.Use double layer of foil and wrap outside bottom and sides of
pan***This is done to stop water from getting into cheescake and crust. Be sure it is
well sealed.
Now pour mixture into prepared pan. Place foil wrapped pan inside a larger shallow
pan and surround with 1″ of VERY hot water
Bake for 45 minutes on centre rack.( DO NOT OPEN OVEN DOOR ) After 45 minutes shut off oven
once again (DO NOT OPEN DOOR ) Leave cheesecake in turned off oven for 1 hour. Now open
door and lift pan out of foil and place on rack for 1 hour.The center will still be jiggly
Don’t Worry. DO NOT REMOVE SIDE OF PAN
Refrigerate at least 8 hrs
The most important things to ensure success
1: oven temp 350–I use an oven thermometer(have to set mine to 335 to ensure 350)
2: very hot water
3: **Do not open oven door** I know it’s tempting but don’t to ensure success
4: cooking and cooling times
5: Size of pan
MMMMgood
I have made hundreds of cheesecakes and used countless methods but this method is the best yet. Ends up just set and really creamy. I now cook all my cheesecakes the same way. My boss tried it but it turned out too creamy and not quite set. She didn’t use an oven thermometer.
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