Pumpkin cheesecake

 

Ingredients

・Commercially available cookies (cocoa)...120g

・Butter...40g

・Pumpkin...150g net weight

・A. Sugar...3 tablespoons

・A. Cake flour...1 teaspoon

・Cream cheese (room temperature)...100g

・B. Egg...1

・B. Heavy cream...50ml

Preparation

・Prepare the mold.

This time, I used a 15x20cm enamelware container. You can also use a heat-resistant glass container, or you can pour the bottom and batter into four cocottes and bake them separately. You don't need parchment paper for the cocottes, but you should line all other containers!

Directions

1. Now, let's make the bottom.

Put store-bought cookies into a thick plastic bag and crush them into small pieces!

Add melted butter (heat at 500W for about 30 seconds) and knead well to combine. Then, spread the mixture into the bottom of the mold you prepared earlier. Try to make the surface as even as possible.

2. Next, make the cheesecake part.

Put bite-sized pieces of pumpkin into a heat-resistant bowl, loosely cover with plastic wrap, and microwave at 500W for 3-4 minutes! Once cooked, add ingredients A and mash and mix while the pumpkin is still hot. While still warm, add the cream cheese and mash and mix, then add ingredients B and mix. The batter is complete!

3. Now, let's bake in the toaster!

Pour the batter onto the bottom, place in a toaster oven, and bake at 1000W for 25-30 minutes.

If you think "I don't want it to burn any more..." halfway through, loosely cover it with aluminum foil and bake again. This will prevent it from burning any further! Once the dough is cooked, it's done... but you can't take the filling out while it's still hot. Let it cool completely in the refrigerator for about 2 hours, then take it out and cut it!

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When cutting, press it through with a knife that has been warmed in hot water. If you wipe the dough off the knife after each cut and warm it again in hot water before using it, you'll get a nice cross-section.

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