Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- 255g Anchor Cream Cheese, softened
- 320g pumpkin puree
- 7g vanilla paste
- 190g Anchor Whipping Cream
- 100g castor sugar
- 255g whole eggs
- 10g corn flour
Instructions
- Peel pumpkin, cut to chunks, steam until cook through, mash until fine, or use a hand blender to puree it
- Using a beater, cream softened Anchor cream cheese, vanilla paste with sugar and pumpkin puree until smooth and creamy
- Add eggs gradually, 1 at a time, to avoid incorporating too much air in the batter, do not over beat it
- Add Anchor Whipping Cream, mix well and lastly add corn flour. Mix well
- Pour into a 7" line mould and bake in a 230C preheated oven for 30-35mins. Allow to chill before setting it in the fridge
- Next day, cut with a hot knife and enjoy!
To Prepare Pumpkin Puree:
To Prepare Pumpkin Burnt Cheesecake:
