I don't bake often, the last time I baked was on Valentine's Day in February. Last week, I baked a pumpkin cheesecake just because I had a cream cheese and roasted pumpkin in fridge. It was a super easy, tasty, blend and bake cake.
Pumpkin Cheesecake Recipe (Serves 6~8)
Ingredients
- 250g Cream cheese
- 250g Roasted pumpkin, pureed
- 2 Eggs
- 30g Honey
- 30g Maple syrup
- 1tsp cinnamon
- a handful of almonds, sliced
- (ginger or lemon juice if you desire)
Method
- Blend all the ingredients except almonds in a blender until smooth
- Pour into a cake tin or ramekins
- Scatter sliced almonds over the top
- Bake in the 180˚C oven for 30~40mins
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