Pumpkin Cheesecake(Steamed)
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 calle...
Ingredients
- 3/4c pumpkin puree
- 1c ricotta cheese -- about 7 oz
- 1tb potato starch, cornstarch,
- 1/2lemon -- grated zest only
- 4lg egg whites
Directions
- 1
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
- 2
His lemony pumpkin-flavored dessert is low-fat, airy, and souffle-like because it's made with only the beaten whites of the egg
- 3
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
- 4
Put the pumpkin puree in the bowl of a food processor
- 5
Add the ricotta cheese, potato starch, sugar, and lemon zest and process until smooth
- 6
Scrape into a large bowl
- 7
In another large bowl, beat the egg whites to stiff peaks
- 8
Stir about one quarter of the whites into the pumpkin mixture to lighten it