Single Mum with four children. Born in Hong Kong, moved to England as a kid, moved to Hong Kong to find a husband, moved back to England after a decade away with two failed marriages in the pocket. Try hard to balance a healthy lifestyle, stay sane, share tips and wisdom with everyone out there who still reads blogs!!!
Translate
Thursday, 24 April 2014
Fertility & Maternity Recipes
Pumpkin Cheesecake
Base ingredients
100g digestive biscuits
30g unsalted butter
1 teaspoon flour
1 tablespoon golden syrup
Cake ingredients
400g cream cheese (room temperature)
60g sour cream
250g pumpkin (cooked and mashed)
250g pumpkin (diced)
100g sugar
1 tablespoon flour
3 eggs (slightly beaten)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Instructions
To make the base, crush digestive biscuits.
Mix in melted butter, golden syrup and flour.
Place mixture at the bottom of cheesecake pan, flatten with a spatula.
Preheat oven at 160C.
In a large bowl, mix cream cheese and sugar till smooth. Alternatively, blend in blender.
Return mixture to bowl. Add pumpkin mash, flour, eggs, spices and diced pumpkin. Mix together with a spatula.
Pour mixture in cheese cake pan.
Bake in preheated oven for an hour or till enter sets.
After baking, cool down and chill for few hours before serving.
No comments:
Post a Comment