很久没烘乳酪蛋糕了。 很想吃就快快动手做了这个南瓜口味的。
看看你会不会也像我们一样喜欢这个口味的呢！！
算算我一共扛了5粒小南瓜回家了。。还好宝贝们都爱南瓜烘焙出来的成品。
A few days ago, the conversation started like....
Man: Mummy, we have not eaten a cheesecake for a long time?
Boy: Mummy, daddy is right, we have not had a cheesecake since !!!
Second boy: Make a pumpkin one.
Mum: Why make pumpkin one?
Second boy: Your LTU event...you have been carrying 5 little pumpkins home since last two weeks.
Mum: ...LOL
Of course I quickly whipped up a PUMPKIN cheesecake..
A few days ago, the conversation started like....
Man: Mummy, we have not eaten a cheesecake for a long time?
Boy: Mummy, daddy is right, we have not had a cheesecake since !!!
Second boy: Make a pumpkin one.
Mum: Why make pumpkin one?
Second boy: Your LTU event...you have been carrying 5 little pumpkins home since last two weeks.
Mum: ...LOL
Of course I quickly whipped up a PUMPKIN cheesecake..
蛋糕的表面有点鄒鄒不过好好吃
The cake shrink quite a bit but it is still very delicious.
The cake shrink quite a bit but it is still very delicious.
See the orangey little dots hiding in the cake..it is the pumpkin
有看到那橙黄色的南瓜点点躲在蛋糕里呢！
Overall it a soft, fluffy and moist cheesecake with very very light taste of pumpkin.
Pumpkin Light CheeseCake
Recipe adapted from "Cake Talk (蛋糕密语) by Wendy Kor
Make a 7 inches square cake
Ingredients:
125g cream cheese
30g butter
60g milk
3 egg yolks
50g mashed pumpkin
25g corn flour
10g plain flour
3 egg whites
65g castor sugar
1 tsp lemon juice
3 egg whites
65g castor sugar
1 tsp lemon juice
To do:
- Preheat oven at 150c. Greased and lined the bottom of the cake tin.
- Mix cream cheese, milk and butter together, double boil until just melted. Let this cool a little before adding in yolk. One at a time mixing well after each addition. Stir in mashed pumpkin, corn flour and plain flour. Set aside.
- In a clean mixing bowl whisk egg white until it is foamy, add in lemon juice. Start adding sugar a little at a time beating until it is almost peak form.
- Fold the meringue into yolk batter in 3 batch, do not overmix.
- Pour batter into the prepared cake tin. Bake cake in water bath for 55 minutes. Invert the cake once it is out from the oven. (this time i did not invert the cake maybe because i did not invert the cake the cake shrank and the top were wrinkle but it is taste very good =p )
ENJOY~
This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and me, my little favourite DIY , hosted by Eileen from Eileen's Diary.
Please link your post here
Our
Little Thumbs Up event starts on the first Tuesday until the last day
of the month. Please join us! To join, simply cook or bake any recipe
with the theme of the month which is PUMPKIN for October 2014 and link with us at this post anytime until 31st October 2014.
Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Eileen's Diary. For more details, please see this.
What after October 2014? We will have a Personal Break in November and a Christmas Break in December. We will be back in January 2015 with our awesome host Annie from My Bare Cupboard with her theme - Noodles and Pasta..
Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Eileen's Diary. For more details, please see this.
What after October 2014? We will have a Personal Break in November and a Christmas Break in December. We will be back in January 2015 with our awesome host Annie from My Bare Cupboard with her theme - Noodles and Pasta..
and link this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B, Everybody Eats Well in Flanders & co-hosted by, Charmaine, Mimi Bakery House
and linking this post with :
********
I loves cheesecake...
ReplyDeleteSuppose to try another pumpkin recipe this week but too lazy now, haha. My daughter is still recovering, she was sick on Sunday so I also don't want to stress myself out, haha. Your pumpkin light cheesecake looks very nice. I miss the texture of the light cheesecake!
ReplyDelete朋友，你也是很厉害变一下hor。 魔法师很棒。哈哈哈哈 。。。。。。
ReplyDelete柔柔嫩嫩的蛋糕搞到我都心动了。
Although I'm not very fond in cheesecake, would like to bake one as my big kids like cheesecake. This light pumpkin cheesecake looks fluffy soft and inviting ! Bookmarked 1st.
ReplyDeletemui mui, special request from the man and boys! They miss your yummy cheesacake and you have baked them a very yummy pumpkin one :)
ReplyDeleteLooks so soft and fluffy! I want to try this too!
ReplyDelete哈哈哈哈！连小朋友都知道mummy的event一定要support一下，太可爱了！
ReplyDelete这个cheesecake，我也想吃叻，快快切几块来庆祝一下，哈哈哈哈！
Pumpkin and cheese must be a perfect blend of sweet and savoury. Nice colour and the texture looks light and good.
ReplyDeleteHi Mui Mui, very beautiful pumpkin cheese cake. Looks so soft and light, Yummy!! Thanks for sharing and regards :)
ReplyDeleteindeed i can tell from the texture how fluffy this is... so well done Mui
ReplyDeleteHi Mui, I love the pumpkin cheesecake..it's really good idea! I love the colour and soft texture. looks amazing :)
ReplyDeleteYour kids are so cute, they've been counting the pumpkins you bought! haha!
ReplyDeleteSuch a lovely pumpkin cheesecake, they look really light indeed and delicious!
I have only made cheesecake once, but your recipe is so tempting, feel like doing it straight away haha, but I lack the courage. This pumpkin cheese cake looks like ogura cake texture to me, very soft and fluffy. Thanks for sharing !:)
ReplyDelete