Pumpkin Cheesecake Recipe Pt.3
Table of contents for Pumpkin Cheesecake Recipe
- Pumpkin Cheesecake Recipe
- Pumpkin Cheesecake Recipe Pt.2
- Pumpkin Cheesecake Recipe Pt.3
- Pumpkin Cheesecake Recipe Pt.4
As you add the egg you want to watch your cheese cake batter in here, make sure that the cream cheese has absorbed each egg before you add another egg. If you add too much egg at once.
And you don’t allow the cheese cake the chance to absorb that egg that will contribute to lumpy batter. Once we get all the eggs in, then we will stop give it another real good scrape. We will add a little bit of flour. The flour’s merely a binder. It will help absorb any moisture that you might find in the pumpkin. That could cause your, that also could cause your cheese cake to crack, if you have too much moisture in your cheese cake batter. We’re going to stop, give this another scrape. We’ll add the last of the egg. Then we’ll add two table spoons of flour. And then very slowly we will blend in 1/3 of a cup of cream. And here again you don’t want to add the cream too quickly. You want the cream cheese to absorb the cream and help prevent lumping. Now we will add a 15 oz can of pumpkin. I use Libby pumpkin. It um.. It’s a nice consistent product. We’re going to add the pumpkin about a quarter cup at a time. There again give that mixture a chance to blend thoroughly. And then once the pumpkin is completely blended, it will only take about 30 seconds your mixture is done. Then we will pour this into our pre baked crust. And we will bake it in the oven.
We’re going to bake it at 350 degrees. And we will be baking in a water bath. The water bath will help keep the temperature even surrounding your cheese cake. The temperature will um.. be even enough that also will prevent cracking. And what you’ll find if you have too hot of an oven temperature is that, cheese cakes will tend to crack with hot dry heat. So to create a water bath you want a pan that is just a little bit larger than your cheese cake pan. Something like another cake pan like this would work, or even a cookie sheet that has some sides to it like this. We need water about um.. one inch up the side of the pan. So we’re going to use a larger cake pan. We’ll pour water in, about half way up our cheese cake. Put it in the oven 350 degrees for approximately an hour. When your cake is done we will have what is called, what we call a firm jiggle. When you test the top touch the top with your fingers and you should have just a firm jiggle not a soft jiggle. That will tell you that your cheese cake is done. After your cake is baked you need to cool it at room temperature and then refrigerate over night before you unmould it. To easily unmould it we’re going to warm the bottom over a stove top or a burner.
In case you didn’t see the video in part 1 of this series… here it is again
This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
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