Pumpkin Cheesecake Soufflé' (gluten-free)

4 lg. egg yolks
5oz. cream cheese
5oz. canned pumpkin
1t pumpkin pie spice
1/2c sugar
 ~     ~     ~     ~     ~     ~
4 lg. egg whites

I've just discovered a recipe online for the 3 ingredient Japanese Cotton Cheesecake - How interesting!  I haven't tried it yet, but decided to make my own pumpkin variation. . .

However. . .I'm not a baker and I've never made nor eaten a scuffle' and, this one did not come out of the pan well.  Possibly using a spring-form pan would help. . .It was light, fluffy, yet a surprisingly small amount really filled me up!  Maybe all that air?

Preheat the oven to 350°.  In a medium bowl, combine everything (except the egg whites.)  Whip these ingredients with a whisk or beat with a hand mixer until blended smooth.  If you used a mixer, wash the beaters well.  Beat the egg whites in another medium bowl until they form stiff peaks.  Fold the fluffy egg whites into the egg-pumpkin mixture, a little at a time.

When combined, pour into a well buttered angel food cake pan.  Put the pan on a baking sheet with sides.  Pour cool water onto the baking sheet, around the cake pan, most of the way up the baking sheet edges.  Bake at 350° for 45 minutes.  Turn off heat and open the oven door.  Leave there for 10 minutes.  Move to a burner grate or a cooling rack and cool to room temperature.  Invert and transfer cake from pan to a serving plate.  Sprinkle with a little powdered sugar if you'd like, cut and serve. . .Lin  

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