Pumpkin Japanese Cheesecake

Photography, © Foodivine studio

  • Prep time 45 minutes
  • Total time 9 hours
  • Portion size 12 servings
  • Credits : Canadian Living Magazine


Candied Pumpkin Shavings (recipe, this page):


Preheat oven to 325°F. Grease and line bottom and sides of 8-inch round cake pan with parchment paper; set aside. In small bowl, combine flour, cornstarch and salt; set aside.

In large microwaveable bowl, whisk together pumpkin purée and milk. Stir in cream cheese and butter. Microwave on high for 2 minutes; stir with spatula. Repeat in 2-minute intervals until cream cheese has melted and mixture is smooth. Using electric mixer on medium speed, beat in egg yolks, half of the sugar, and the lemon juice until combined. Beat in reserved dry ingredients; set aside.

In separate bowl, using electric mixer with clean beaters, beat egg whites with cream of tartar until soft peaks form. Add remaining sugar, 2 tbsp at a time, beating until stiff peaks form (scraping down side of bowl if necessary). Using spatula, gently fold egg white mixture into pumpkin mixture in three batches. Pour mixture into prepared pan so it comes three-quarters up sides. Place pan in a baking dish; pour enough hot water into baking dish to come halfway up sides of pan. Bake for 70 minutes; turn off oven and let cake sit in oven for 30 minutes. Remove pan from baking dish; let cool. Cover pan and refrigerate for at least 6 hours or up to overnight. Invert cake to unmold onto serving platter. Gar­nish with Candied Pumpkin Shavings and dust with icing sugar.


Candied Pumpkin Shavings

Using vegetable peeler, scrape pumpkin flesh to make 2 cups. Set aside.

In saucepan, stir 1 1/4 cups granulated sugar with 1 cup water. Bring to boil; reduce heat and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 3 minutes. Remove from heat. Add reserved pump­kin shavings; stir to coat well. Let cool; cover or transfer to airtight container and refrigerate overnight. Drain and pat dry before using. Makes about 2 cups.

Nutritional facts PER SERVING

  • Iron 1.1 mg
  • Fibre 1 g
  • Sodium 225 mg
  • Sugars 24 g
  • Protein 9 g
  • Calories 295
  • Total fat 14 g
  • Cholesterol 125 mg
  • Saturated fat 8 g
  • Total carbohydrate 33 g
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Baking & Desserts

Pumpkin Japanese Cheesecake