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1
Remove the seeds and skin from the pumpkin and cut into bite-sized pieces.
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2
Place in a heat-resistant dish, wrap, and microwave.
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3
Microwave for 5 minutes at 500W.
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4
Do not take it out immediately; let it sit in the microwave to steam.
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5
(until a skewer goes straight through)
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6
Preheat the oven to 170C.
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7
Spread butter in the baking dish.
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8
(I use a baking dish where the bottom comes out.)
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9
Put all of the ingredients, except for the pumpkin and cheese, into a mixer and mix.
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10
At this point, cut the cream cheese into small pieces and add to the mixer.
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11
Once the cream cheese has been mixed in, add the pumpkin little by little (about 2~3 pieces at a time) and mix.
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12
Once everything has been mixed together, pour it into the cake mold, get rid of excess gas (by hitting the mold a few times on the counter top), and place it in the oven.
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13
Bake at 170C for 40-50 minutes.
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14
Baking times vary by oven, so please adjust the time accordingly.
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15
When it has finished baking, leave it in the mold and place on a cooling rack to cool.
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16
(The inflation of the cake will gradually flatten.)
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17
Once it has cooled, chill it in the refrigerator.
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18
The just-baked cake is light and fluffy, but letting it sit in the refrigerator makes it moist and rich.
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19
Do as you please!
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20
[Reference] You can also add crushed cookies mixed with melted butter and pushed into the bottom of the cake mold for a base.
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21
Try it out!
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22
[Reference] If you use 200 g of cream cheese, use 150 ml heavy cream, 60 g sugar, 2 eggs, and 2 tablespoons of cake flour.
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23
For a basic cake, refer to
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24
Try a banana version!
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25
Tiny cheesecakes!
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26
Use cupcake papers or cocottes to make them cute and tiny.
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27
Tiny blueberry cheesecakes.
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28
Tiny cheesecakes stuffed with blueberries!
