Pumpkin Cheesecake
Ingredients
Appareil
- YOTSUBA Hokkaido Tokachi Cream Cheese
- 131g
- Pumpkin Paste
- 99g
- Beet Sugar
- 18g
- Granulated Sugar
- 15g
- Beaten Eggs
- 66g
- Cake Flour
- 6g
- Fresh Cream
- 33g
- Hokkaido YOTSUBA Milk
- 33g
- Cinnamon
- As needed
- Nutmeg
- As needed
Génoise
- Génoise
- 1cm thick slice
Pumpkin Seeds
- Pumpkin Seeds
- As needed
| Dairy products to use | Milk, cheese, fresh cream |
|---|---|
| Prep. time | - |
| Portion | 1 loaf pan with 5.5cm×21cm×5cm high |
| Calories | - |
Instructions
- Mix the room temperature cream cheese with the pumpkin paste, beet sugar, and granulated sugar.
- Mix in the beaten eggs.
- Add the sifted cake flour.
- Add the fresh cream, milk, cinnamon and nutmeg, then strain.
- Set the Génoise which had cut into 1 cm into your loaf pan, and pour in the appareil.
Place the loaf pan in a baking tray in the oven at 160-170℃ for hot water bath.
