Welcome to Le Gourmet TV. Today, we are going to make pumpkin cheese cake so let’s get started.
First, we need our cheese and some sugar and put this and blend. Now, we are going to blend these together and probably with two minutes. There we go.
Alright so now, we add the pumpkin which I can never do gracefully.
We’re going to add our eggs one at time. I’m going to keep it on low. Once the egg’s incorporated then you can add your next one. This is when you really hope you don’t drop the shell in.
Okay, so we add our spices which are the classics some ginger, no that’s not the ginger, that’s the cinnamon, some ginger, some all spice, just a bit of clove and of course just a touch or flour. Now, we’re going to add salt. There we go. Blend this so it’s incorporated but not to fast, just enough. Last up is the vanilla. Perfect.
Perfect. All right, I’m going just take a moment set some of these things aside because we now need the drip—I’ll get my crust. So, I’m going to use a pressed crust. This one happens to be ginger crust which you can find the recipe on Le Gourmet TV. In fact, of course like always all the recipes are available on the Gourmet TV. There we go.
What a bit of a mess I can make doing this. Let’s scrape that down a little bit and pour it in. It’s time to commit. Super big mess! Then this will go into the oven. It’ll cook for over an hour probably about an hour and 20 minutes. Keep your eye on it when it get close to that time. You’re going to see it crack a bit at around the edges—set stir it in.
So, there we have it, pumpkin cheese cake.
Now, that was in the oven for just a little over an hour. I checked on it. You can see that it’s cracked, starting to crack around the outside. I’ll let it cool for an hour and then I’ll take a knife and then I’ll go around the edge to separate the cake from the pan and then I’ll put it in the fridge overnight and serve it tomorrow.
Enjoy!
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