Pumpkin Cheesecake Steamed

Pumpkin Cheesecake Steamed - Culture, Family, Travel, Consumer Reviews - Posted: 25th Oct, 2007 - 11:06pm

Text RPG Play Text RPG ?
 

Posts: 1 - Views: 234
Archived Recipe: Baked Goods
Post Date: 25th Oct, 2007 - 11:06pm / Post ID: #

Pumpkin Cheesecake Steamed

Recipe name:
Pumpkin Cheesecake Steamed

Recipe Type Recipe category:
Baked Goods

What are your thoughts about this classic dish?

Recipe Ingredients Recipe detials: Pumpkin Cheesecake(Steamed)

3/4 c Pumpkin puree

1 c Ricotta cheese -- about 7 oz

1 tb Potato starch, cornstarch,

-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. His lemony pumpkin-flavored dessert is low-fat, airy, and souffle-like because it's made with only the beaten whites of the egg. The cake puffs in the steamer and then deflates slightly as it stands." Lightly coat a nonstick 9-inch round cake pan with vegetable oil (if not nonstick, lightly butter pan and line the bottom with a round of buttered parchment or waxed paper). Put the pumpkin puree in the bowl of a food processor. Add the ricotta cheese, potato starch, sugar, and lemon zest and process until smooth. Scrape into a large bowl. In another large bowl, beat the egg whites to stiff peaks. Stir about one quarter of the whites into the pumpkin mixture to lighten it. Then gently fold in the remaining whtes. Scrape the mixture into the pan with a rubber spatula and smooth the top. Cover with aluminum foil and press the foil around the rim to seal. Put the pan on the steamer rack, place over simmering water, cover, and steam 20 minutes. Then set the lid ajar and steam 5 minutes more, or until the cake is set and a knife inserted into the center comes out clean. Let the cake cool, then refrigerate until chilled. To serve, invert a serving plate over the pan and quickly reverse the two to unmold the cake. Remove the parchment or waxed paper, if used. Cut the cake into wedges. Serve cold. Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques Maniere; translated by Stephanie Lyness



Recipe Reviews Your opinion:
If you have actually made this recipe please give your reviews.

Sponsored Links:

 
> TOPIC: Pumpkin Cheesecake Steamed
 

▲ TOP


International Discussions Coded by: BGID®
ALL RIGHTS RESERVED Copyright © 1999-2025
Disclaimer Privacy Report Errors Credits
This site uses Cookies to dispense or record information with regards to your visit. By continuing to use this site you agree to the terms outlined in our Cookies used here: Privacy / Disclaimer,