Monday, 24 June 2019

Pumpkin Gula Melaka Cheesecake


Remember my burnt pumpkin kueh? Well, the first batch of the tasteless pumpkin puree went into this cheesecake. Although overall I was happy with this cheesecake, what was missing was the natural creamy sweetness of pumpkin.

You know, I have not baked cheesecake for quite some time. In fact I haven't baked in a while and due to the lack of practice, I was a little clumsy and disorganized. 

I couldn't remember if the cake should be placed on the middle rack (yes) or lower rack (n0). And then I wondered if I should run a knife around the cheesecake after it came out of the oven or after it cooled (I did neither). Frankly, I was like a headless chicken that day.


After I poured the batter into the pan, I realized that I forgot to add flour to the mixture. Arrrghhh!!!! It was too late.

The batter was still quite jiggly (flour would have helped firm it up) after 1 hour in the oven. So I left it to bake further for another 15 minutes on residual heat. That seemed to help.

After the cake cooled completely, I put it in the fridge to chill overnight. The next day when I sliced the cake, I noticed that although it was firm, it was soft straight out of the fridge. Usually cheesecake is very firm when cold and needs some sitting time to soften. 


It wasn't such a bad thing as you can eat it straight out of the fridge although it requires careful slicing and handling. As for taste, since the pumpkin puree was bland, this cheesecake tasted only of mild gula Melaka (palm sugar). So that was disappointing. Other than that, given good quality pumpkin, this cheesecake would have been a success.

Pumpkin Gula Melaka Cheesecake
Recipe source : PH

Note : I used 8" round baking pan with removable bottom.

Ingredients :

For cheesecake base :
- 150g digestive biscuits, finely crushed
- 75g butter, melted


For filing :
- 400g cream cheese at room temperature
- 200g pumpkin puree
- 150g gula Melaka, grated
- 200ml santan (I used 1 box Santan Harmuni)
- 2 eggs + 1 egg yolk
- 1 tbsp plain flour

Method :
1. Make the base first. Mix crushed crushed biscuits with melted butter until mixture resembles wet sand.
2. Butter the cake pan and pour the biscuit/butter mixture into the pan. Press the mixture firmly on to the bottom of the pan. Set aside.
3. In a mixing bowl, add santan and grated gula Melaka. Stir to dissolve the gula Melaka. Set aside.
4. In another mixing bowl, beat the cream cheese until smooth and creamy.
5. Add egg, one at a time, beating well after each addition.
6. Add pumpkin puree and continue to beat until well combined.
7. Pour in santan/gula Melaka mixture and stir using a spatula.
8. Sift in flour and mix until well combined.
9. Pour batter into the prepared pan and bake in a water bath (use middle rack) for 50-60 minutes or until the cheesecake is firm (if the middle part is jiggly it is OK).
10. Remove from the oven and let cool completely and chill in the fridge for a few hours or preferably overnight.

18 comments:

  1. Oooh. The slice looked good. Never heard of adding gula melaka in cheesecake.

    ReplyDelete
  2. It sounds delicious. You almost made it gluten-free by taking out the flour!

    ReplyDelete
    Replies
    1. There will be a re-attempt with better quality pumpkin and cream cheese.

      Delete
  3. looks good. I am sure I could eat it and like it so did you freeze it for later consumption or did it end up in TM's tummy? ;)

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    Replies
    1. I froze a few slices to enjoy later!

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  4. Oh well, there's always a good coffee to go with any cakes, be it good or bad cakes. That's how Americans would drink their coffees or beers.

    I think your baking mood was not right and blurry that day. Maybe you need a piece of instructions paper to help remind you to add flour. Honestly I didn't know that flour has to be added! I thought just the cream cheese would be sufficient. I am really a cheesecake fan and would buy Sara Lee's frozen ones to save cost.

    ReplyDelete
    Replies
    1. You are right. I need to pin the recipe up on the wall where I can refer while making the cake.

      Delete
  5. Pumpkin + gula Melaka. Sounds like a winner!

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  6. I Really like baking, your article is very use full.

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  7. i hope a cafe owner in kl reads this post and serves pumpkin gula melaka cheesecake soon! :D

    ReplyDelete
    Replies
    1. I am sure it's being served somewhere, we just don't know where hah..hah...

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  8. I like the pumpkin and gula melaka combination, your cheesecake looks so yummy i feel like having one now

    ReplyDelete
    Replies
    1. I hope you get to eat cheesecake today!

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  9. Looks yummy! I must keep my eyes open for pumpkin cake. Would love to try one.

    ReplyDelete

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