Tasty Japanのインスタグラム(tastyjapan) - 10月23日 11時01分

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Pumpkin Cheesecake
15cm Cake Pan

INGREDIENTS
300g pumpkin
70g sugar
200g cream cheese
2 eggs
200ml heavy cream

PREPARATION
1. Place bite-sized pieces of pumpkin in a microwave-safe container, cover with plastic wrap, and microwave at 600W for 7 minutes until it becomes soft and can be mashed.
2. In a separate bowl, mix together cream cheese and sugar. Add the mashed pumpkin, eggs, and heavy cream. Mix well and pour the mixture into a cake pan lined with parchment paper.
3. Preheat your oven to 230°C (446°F). Bake for 20 minutes, then let it cool to room temperature. Refrigerate for 1 hour.
4. Enjoy!

*Please make sure to use parchment paper that can withstand temperatures of 230°C or higher for at least 20 minutes.

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