Japanese cuisine

Easy

Pumpkin Cheesecake

Pumpkin cheesecake is rich and smooth. An easy and delicious cake with just a little time.

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Done

Recipe

PRE TIME: 25 min

COOKING TIME: 55 min

TOTAL TIME: 1 hr 20 min

4 SERVING

Ingredients:

For the Cheesecake filling
10.5 oz. Pumpkin (raw state with skin and seeds removed)
7 oz. Cream cheese
3.5 oz. Sour cream
3.5 oz. Johakuto, Japanese white sugar or caster sugar
0.35 oz. Cornstarch
2 Large Egg
0.6 cup Fresh cream
Cinnamon powder, optional
A few drops of vanilla oil
For the Crust
2.4 oz. Biscuits
1.41 oz. Butter
Cinnamon powder (if you like)

Directions:

Preheat oven to 350°F/180°C.

Making the bottom. Put butter in a heat- resistant container and dissolve it in a microwave oven. Crush the biscuits into small pieces, add cinnamon, and mix with butter.

Spread 2 on the bottom of the mold. Press firmly to the bottom so that it is flat.

Put the softened cream cheese and white sugar in a bowl and stir with a hand mixer at low speed or with a whipper until smooth. Add sour cream and sift the cornstarch and mix well. Add eggs and vanilla oil. Add fresh cream. Add an appropriate amount of cinnamon until it has the desired flavor and mix well.

Strain the pumpkin mixture through a super fine sieve to get rid of any lumps. Boil water in the meantime.

Place the prepared foil-wrapped 7" round baking pan in bottom of roasting pan. Pour the cheesecake filling into baking pan and lightly tap the bottom to crush the floating bubbles.

Quickly fill the roasting pan with 1″ hot water. Bake it in the preheated oven at 350°F/180°C for 50 to 55 minutes or until middle has just set. The middle should jiggle slightly (like jell-o) but look firm. The hot water may run out during baking, so check it and replenish it quickly if it seems to run out.

Put it in the fridge for minimum 2 hours or overnight. The cheesecake is tightly set and has a good flavor, making it easy to remove and cut.

Final Notes

A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 1-2 months in the freezer. To defrost, allow cake to defrost in the refrigerator overnight.