Pumpkin Cheesecake (Steamed)

Title:
Pumpkin Cheesecake (Steamed)

Yield:
6 Servings

Categories:
Cheesecake,
Healthy




Ingredients:





   3/4 c  Pumpkin puree


     1 c  Ricotta cheese; about 7 oz


     1 tb Potato starch, cornstarch,


          -or arrowroot


   1/3 c  Sugar


   1/2    Lemon; grated zest only


     4 lg Egg whites






 "Although Maniere called this a "cheese cake," it's nothing like our rich,


 dense American version. His lemony pumpkin-flavored dessert is low-fat,


 airy, and souffle-like because it's made with only the beaten whites of the


 egg. The cake puffs in the steamer and then deflates slightly as it


 stands."


 


 Lightly coat a nonstick 9-inch round cake pan with vegetable oil (if not


 nonstick, lightly butter pan and line the bottom with a round of buttered


 parchment or waxed paper).


 


 Put the pumpkin puree in the bowl of a food processor. Add the ricotta


 cheese, potato starch, sugar, and lemon zest and process until smooth.


 Scrape into a large bowl.


 


 In another large bowl, beat the egg whites to stiff peaks. Stir about one


 quarter of the whites into the pumpkin mixture to lighten it. Then gently


 fold in the remaining whtes. Scrape the mixture into the pan with a rubber


 spatula and smooth the top. Cover with aluminum foil and press the foil


 around the rim to seal.


 


 Put the pan on the steamer rack, place over simmering water, cover, and


 steam 20 minutes. Then set the lid ajar and steam 5 minutes more, or until


 the cake is set and a knife inserted into the center comes out clean.


 


 Let the cake cool, then refrigerate until chilled.


 


 To serve, invert a serving plate over the pan and quickly reverse the two


 to unmold the cake. Remove the parchment or waxed paper, if used. Cut the


 cake into wedges. Serve cold.


 


 Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques


 Maniere; translated by Stephanie Lyness


 Posted to MM-Recipes Digest V4 #054 by Linda Place


 
on Feb 22, 1997.