Must Know ðÿžƒ Creamy Pumpkin Baked Cheesecake (Gluten-Free) For You

Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, 🎃 Creamy Pumpkin Baked Cheesecake (Gluten-free). It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from 🎃 Creamy Pumpkin Baked Cheesecake (Gluten-free), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 🎃 Creamy Pumpkin Baked Cheesecake (Gluten-free) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 🎃 Creamy Pumpkin Baked Cheesecake (Gluten-free) is 15cm cake tin. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 🎃 Creamy Pumpkin Baked Cheesecake (Gluten-free) estimated approx 1 hour + overnight.

To begin with this recipe, we must first prepare a few components. You can cook 🎃 Creamy Pumpkin Baked Cheesecake (Gluten-free) using 6 ingredients and 16 steps. Here is how you can achieve that.

I wanted to make a recipe for something for Halloween🎃.

It is made basically just by mixing the ingredients well, sieving and baking. Then, the length of the baking changes the final texture.

Ingredients and spices that need to be Take to make 🎃 Creamy Pumpkin Baked Cheesecake (Gluten-free):

1. 250 g Pumpkin puree (tin) or cooked and pureed pumpkin
2. 110 g sugar
3. 150 g double cream (Use twice 1/3 and 2/3, room temperature)
4. 200 g cream cheese (easier if it is room temperature)
5. 15 g corn flour
6. 4 eggs (beat and about 200g)

Steps to make to make 🎃 Creamy Pumpkin Baked Cheesecake (Gluten-free)

1. Preheat oven to 250°C (fan 230°C)
2. Put parchement under running tap water and make it wet. Put parchment paper bottom and around the cake tin.
3. I used tin pumpkin puree but you can cook fresh pumpkin and make 250g of puree yourself rather than using tin pumpkin.
   
   If you use fresh pumpkin, just steam or microwave it till it becomes soft and mash well.
   
   I used tin pumpkin because it was easier and it could make it all year around. But it should become easier to get fresh pumpkins when it is getting closer to Halloween.
4. Add pumpkin puree(250g), half of the sugar (about 55g) and 1/3 of double cream (about 50g) to a bowl. Then, mix them.
5. Strain it through a fine sieve and put it aside. This step is important to make it creamy and smooth. Wash the sieve and dry it with a tea towel for later usage again if you do not have two sieves.
6. Knead the cream cheese in another bowl with a rubber spatula until it becomes smooth.
7. Add the other half of the sugar (about 55g) and mix well.
8. Add corn flour and mix.
9. Add the pumpkin mix (step ❺) and mix well.
10. Add beaten 4 eggs (or 200g) little by little and mix until it becomes smooth. You could add beaten eggs as about four times if it is difficult to add it little by little contiously.
11. Add 2/3 of the double cream (about 100g) and mix it very well.
12. Strain the dough through a fine sieve again to get rid of bits which gives rough textures. The dough is very runny and smooth.
13. Pour the dough into the cake tin and drop it a few times in order to get rid of any air bubbles.
14. Reduce the heat of the oven to 230 degrees and bake it at 230℃ (fan at about 210℃) for 30-40 mins according to your taste. This time, I baked it for around 38 min.If you stop baking at around 30 mins, it becomes like the consistency of Creme Brulee. If you wish to have creme brulee consistency, the cake should be taken out of the oven when it shakes really a lot like jelly.It will continue cooking during the natural cooling process and it should become super creamy like Creme Brulee consistency.
15. Take it out from the oven and let it cool naturally. After having been cooled to room temperature naturally, cover it with cling film and leave it in the fridge for overnight to settle. Or leave it for at least 8 hours in the fridge.
16. When you serve it, heat the knife with boiling water, wipe it with a tea towel and cut it. This makes the cutting surface smooth and neat.

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So that's going to wrap this up for this special food Steps to Make Speedy 🎃 Creamy Pumpkin Baked Cheesecake (Gluten-free). Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!