• Prep Time 20 minutes
  • Cook Time 30-35 minutes
  • Serving For 5-6 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Cream Cheese

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


    To Prepare Pumpkin Puree:
  1. Peel pumpkin, cut to chunks, steam until cook through, mash until fine, or use a hand blender to puree it
  2. To Prepare Pumpkin Burnt Cheesecake:
  3. Using a beater, cream softened Anchor cream cheese, vanilla paste with sugar and pumpkin puree until smooth and creamy
  4. Add eggs gradually, 1 at a time, to avoid incorporating too much air in the batter, do not over beat it
  5. Add Anchor Whipping Cream, mix well and lastly add corn flour. Mix well
  6. 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
  7. Next day, cut with a hot knife and enjoy!

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