Pumpkin Yogurt Cheesecake
A golden cheesecake made with pumpkin purée, cream cheese, and yogurt, baked at a low temperature in a water bath.
Ingredients
Pumpkin (peeled, sliced, steamed until tender, mashed while hot, and sieved through a coarse mesh sieve)
150 g
Cream cheese (softened to room temperature)
250 g
Caster sugar
60 g
Yogurt
60 g
Egg yolk (about 1)
20 g
Whole egg (about 1)
60 g
Heavy cream
50 g
Cocoa sponge cake slices (cut out with an oval mousse ring)
20 slices
Instructions
1
Prepare the pumpkin
Slice the pumpkin and steam until tender, then mash while still hot and pass through a coarse mesh sieve; set aside.
2
Make the cream cheese batter
Once the cream cheese has softened, add the caster sugar and heat over a bain-marie, stirring until smooth and creamy. Mix in the yogurt until well combined.
3
Add the pumpkin puree
Stir in the pumpkin puree until evenly incorporated.
4
Add the egg and cream
Combine the egg yolk and whole egg in one container, then gradually add to the batter, stirring constantly. Add the heavy cream and mix until uniform to complete the pumpkin cream cheese batter.
5
Fill the mold
Transfer the batter into a piping bag and pipe it into the mold, filling each about 80–90% full.
6
Bake in a water bath
Add cold water to the baking tray until it reaches about 0.4 cm up the side of the mold. After preheating the oven, bake at upper heat 180°C / lower heat 100°C for about 10–12 minutes until the surface forms a skin. Then add 1 cup of cold water to the tray, lower the temperature to upper heat 140°C / lower heat 100°C, and bake for another 20–25 minutes until the surface springs back when lightly pressed.
7
Unmold the cake
Remove from the oven and let cool, then peel off the aluminum foil. Run a small knife along the inside edge of the mold to release the cake.
