Hector's Pumpkin Chiffon Bundt Cheesecake


For the holidays, Hector is offering this special new "Take" on my cake. He says that it's like eating pumpkin chiffon pie. My cheesecake ebook has recipes for 3 types of cheesecakes, techniques I learned from Rose! These are: sour cream batters, heavy cream batters, and no-bake batters. I like to use a bundt pan for the no-bake cheesecakes. Un mold it like a jello mold, after dipping the pan in hot water for 2 minutes. The cake serving plate should be chilled in the refrigerator for 20 minutes, so the melting cheesecake runs off "just enough" and sets into irresistible lickable drips. The recipe is on my ebook. Basically is part pumpkin or other flavor custard cream, part cream cheese, part cream, and part italian meringue. If you don't have my ebook, you can use the instructions on RHC's no-bake cheesecake.

The crust for no-bake cheesecakes on a bundt pan is pressed on top of the batter, which when inverted becomes the bottom crust. For my pumpkin take, instead of a cookie crumb crust, I used whole pecans... perfect occasion to use lots of pecans prior all get exported to China! PUMPKIN CUSTARD canned pure pumpkin: 240 g (about 1 cup) sugar: 25 g (about 2 tablespoons) gelatin: 10 g (about 1 tablespoon) ground ginger: 1/2 teaspoon ground cinnamon: 1/2 teaspoon ground nutmeg: 1/2 teaspoon salt: 1/2 teaspoon Stir together all the ingredients. Rest, covered, until the gelatin is hydrated, about 10 minutes. On medium heat, stirring continuously, cook until it starts to darken and thicken, about 10 minutes. Puree with a food processor or immersion blender, until very smooth. Keep lukewarm, covered.

ITALIAN MERINGUE egg whites: 90 g (about 3) cream of tartar: 3/8 teaspoon sugar: 175 g (about 14 tablespoons) water: 45 g (about 3 tablespoons)

PUMPKIN CHEESECAKE BATTER cream cheese: 450 g (about 1 lb) heavy cream: 465 g (about 2 cups