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Mini Pumpkin CheeseCake / Cheesecake labu kuning

Resep dalam Bhs İndonesia ada dibagian bawah



Selam everybody.......Merhaba from Türkey.

This is our weekend dessert. The humble yet delicious classic pumpkin cheesecake.
İ know you might find hundreds of cheesecake recipes out there, but İ assure you this pumpkin cheesecake recipe is keeper and repeatable one.

The pumpkin and spice adding it's so into this season.
Today İ made mini version of this pumpkin cheesecake. İ used two 11 x 6 cm mini mold but you can use one 16 x 10 cm for bigger version but please adjust the baking time to get nice result.

But İ just love mini version ... 💗💖

For pumpkin puree İ use homemade one but you use caned pumpkin puree as your prefer. You can see my homemade pumpkin puree here.


For baking process İ use steam bake at low temperature. İ take wide baking tray and put a rack (± 3 cm high) then place my cheesecake pan onto it. Fill hot water almost as high as the rack. 

So here my mini version Pumpkin Cheese cake if you wanna try delicious and creamy dessert for your family or friends.

Mini Pumpkin Cheese Cake Recipe
Make two 11 x 6 cm or one 16 x 10 cm

For base:
🎃 6 Tbsp melted butter
🎃 150 gr graham biscuit crumbs
🎃 30 gr powdered sugar
🎃 pinch of salt


For cheese cake:
🎃 400 gr cream cheese, room temperature
🎃 200 gr caster sugar
🎃 30 gr whip cream / heavy cream
🎃 200 gr canned pure pumpkin or homemade,see my homemade pumpkin pure
🎃 1 tbsp cornstarch
🎃 3 medium eggs, lightly beaten
🎃 2 tsp pumpkin spice mix, see my homemade pumpkin spice mix here (*) 
🎃 2 tsp vanilla extract

Note (*): Use 2 tsp cinnamon powder +  ¼ tsp ginger powder + small pinch clove powder

Method:

1) Pre heat oven at 170°C / 160°C fan force. Lightly brush baking tray with margarine/ butter, set a side.

2) Mix all ingredient for the base in medium bowl then divide into two equal part. Press to the bottom and side up of the pan, use back of spoon to help smooth the surface. Bake 15-20 minutes. Remove from the oven and wrap out side part of the pan with aluminum foil.

3) Lower oven temp to 160°C/150°C fan force. Start to boil some water for steam bake.
Place pumpkin puree, spices, salt and cornstarch in one bowl, set a side. Whisk eggs with fork or balloon whisk just loosen the eggs.


4) Beat cream cheese just until creamy, gradually add sugar while continue to whisk until sugar dissolved at medium speed-scrape down the side of the bowl as well. Whisk is whipped cream and vanilla extract.

5) Mix in pumpkin puree + spices and eggs then continue to whisk until well combine. Pour into pan with the base up to top. İf you have left over, just put into small cupcake mold just like mine. Arrange over the rack over steam bake pan then pour hot water just until as high as the rack.

6) Bake about 60 minutes or until the side of cake is set, it's okay if the centre slightly wobble. Open the oven door slightly (use wooden spoon or something heatproof to wedge the door) and let the cake inside about another 60 mnts.

7) Wrap the cheese cake with plastic wrap (with mold) and chill in refrigerator at least a night or 8 hour before slicing.

Serve with whipped cream or caramel sauce.


BAHASA İNDONESİA

Assalamu'alaykum....Merhaba dari Türkey.

Apa kabar semua? İnshaallah sehat semua ya...
Cuaca mulai dingin nih. Kadang berangin menggigit kulit. Musim gugur sudah beralih ke musim dingin. Jadi musti keluarkan stock baju ganti yang tebel-tebel 👕

Naahh..kalo musim-musim begini... Selain musim nelayan melaut (jadi ikan lebih murah) juga banyak sayur dan buah khas musim gugur/ dingin, salah satunya labu kuning.

Di pasar banyak dijual labu kuning yang segede becak (hahahaha.. 😁) tapi ada juga yang sudah dipotong dan dikupas bersih lalu di pack vacum rapi.
Saya belinya yang sudah di pack rapi itu..isinya 2 kilo sampai 5 kilo, jadi tergantung butuhnya berapa banyak. Praktis kan...

Ya udah karena lagi musim labu..mungkin postingan selanjutnya banyak tentang labu juga yah....hehehe.. 😃 
Kali ini saya bikin cheesecake labu kuning. Cheesecake ini berbeda tekstur dari kebanyakan favorit orang kita ya..yang cenderung ringan dan light macam JCC.
Cheese cake saya ini lebih mirip NY cheesecake yang creamy. Cheesecake model begini yang menjadi kesukaan suami saya. Kalau saya mah.... manut aja...itu suka...ini suka..hehehehe .. (manut apa doyan ya? 😂)

Oke deh..cuss yuk nguplik dapur buat teman nge teh akhir pekan nan dingin.....

Resep Cheese cake Labu kuning
Untuk dua loyang mini ⊘ 11 x 6 cm atau satu 16 x 10 cm

Untuk Base:
🍚 6 sdm mentega cair (kurleb dari 30 gr mentega)
🍚 150 gr graham biscuit crumbs (bisa pakai biscuit jenis lain yang mudah hancur seperti biskuit bayi)
🍚 30 gr gula halus
🍚 sejumput garam

Untuk Cheesecake:
🍚 400 gr cream cheese,suhu ruang
🍚 200 gr gula kastor
🍚 30 gr whip cream / heavy cream cair
🍚 200 gr pure labu kuning kalengan atau homemade (lihat disini untuk membuat versi homemade)
🍚 1 sdm pati jagung
🍚 3 telur ukuran medium, kocok lepas
🍚 2 sdt pumpkin spice (*)
🍚 2 sdt vanilla extract

(*) bisa diganti dengan 2 sdt bubuk kayu manis+ ¼ sdt bubuk jahe + sejumput kecil bubuk cengkeh

CARA MEMBUAT:

1) Panaskan oven suhu 170°C/160°C fan force. Olesi 2 loyang mini (⊘ 11 x 6 cm)  dengan sedikit margarin.

2) Campurbiskuit yang sudah dihaluskan dengan gula halus dan garam. Tuangi mentega cair secara merata alu aduk-aduk hingga tercampur rata. Bagi 2 adonan kedalam masing2 loyang dan mulai tekan2 adonan base ke dasar dan sisi loyang hingga padat. Panggang 15-20 mnt.

3) Setelah keluar dari oven, bungkus loyang bagian luar dengan aluminium foil untuk proses steam bake.



4) membuat filling: Turunkan suhu oven 150°C . Siapkan loyang lebih lebar dan rak berkaki ( ± 3-4 cm tingginya). Siapkan juga air panas utk steam bake. Mixer cream cheese hingga lembut medium speed, masukkan gula kastor secara bertahap sambil tetap dimixer hingga gula larut. Masukkan whipped cream cair sambil tetap dimixer.

5) Lalu masukkan juga labu kuning, pumpkin spice, vanilla dan pati jagung. Mixer kecepatan sedang hingga tercampur rata. Tuang ke dalam kedua loyang sama rata. Jika ada sisa adonan bisa dimasukkan ke dalam cetakan muffin/ cupcake.



6) Tuang air panas setinggi rak saja. Panggang ± 60 mnt atau sampai bagian tepi set, bagian tengah mungkin sedikit lembab tidak mengapa. Matikan oven dan buka pintu oven sedikit saja. Biarkan cheesecake dalam oven hingga suhu ruang kurleb 1 jam.

7) Bungkus dengan plastik wrap (tidak perlu dibuka dari loyang) dan simpan dalam lemari es semalam sebelum dinikmati.
Sajikan dengan kocokan whip cream atau saus karamel.

Selamat mencoba, semoga bermanfaat.























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12 comments:

  1. I SO prefer cheesecake to actual pie. Can't wait to try these miniature desserts. Happy Thanksgiving to you!

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  2. I am all about the pumpkin recipes. It is one of my favourite things to eat. This looks and sounds delicious....and who doesn't want to eat cheesecake?? I sure want it!!

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  3. this combines best of the two world.

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  4. This cheesecake looks delicious. I love that you made two smaller cheesecakes, and the caramel sauce on the top is a wonderful idea.

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  5. I love the idea of a mini version when you don't need a full sized pie!

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  6. I love the small size of this - perfect when you want just a little, but don't want to eat cheesecake for the next several days!

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  7. This looks delicious! I love the idea of making it into 2 cakes.

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  8. I'm always afraid to make cheesecake because of the cake cracking. I have got to try your tip of filling a pan with water and placing the cheesecake pan inside of it. Pumpkin cheesecake is a favorite and I totally need to give this dessert a try for the holiday season!

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  9. Cheesecake and pumpkin! Two of my favourites in one dish :-) I love the mini versions too .. It's easier to manage as easy can their own :-p

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  10. I could eat ANY miniature dessert, so cute!! I have yet to try a pumpkin cheesecake, but it sounds just delicious!

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  11. Pumpkin cheesecake if just what the doctor ordered. This is single serving right, otherwise, don't tell if I don't share.

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  12. This is a great recipe for the upcoming holidays. Thanks!

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