31 May 2010

Pumpkin Cheese cake(Steamed)

My previous post, I am talk about I am lazy to fry the pork belly so I choose to steam it. Now I would like to continue my lazy style with looking for the steam food. I bought cheese cake from store, actually I bought it for my daughter. I would like to try steam cheese cake, not baked cheese cake, I have oven, but I seldom use it, I prefer steam, so I search for steamed cheese cake, but it not actually what I want to, but I haven't try this before, so it is fresh to me, that is pumpkin cheese cake (steamed).

Ingredients

3/4cup pumpkin (canned)
1cup ricotta cheese
1tablespoon potato starch cornstarch, or arrowroot
1/3cup sugar
1/2each lemon grated zest only
4large egg whites


Directions

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.



P.s. If you don't want to buy canned pumpkin, you can steam the fresh pumpkin and cut in into small cube.

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