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
No comments:
Post a Comment