I had this idea to make mini pumpkin cheesecakes for my kid's class and didn't quite achieve the results I hoped for.
Can someone please fix this recipe and technique for me? I think it was a good idea executed poorly.
Still salvageable with whipped cream on top.
Step 1. Cut pumpkin and scoop out seeds and pulp
Step 2. Bag the gourd with butter
Step 3. Cook at 185 for 1 hour, while that went I made the cheesecake base in my stand mixer: 2 8oz packages of cream cheese, 1 cup sour cream, 3/4 cup vanilla sugar.
Step 4. Drained cooked pumpkin, removed skin, cubed flesh and added to my vitamix with strained cooking liquid along with: maple syrup and 3 tsp pumpkin pie spice and vanilla extract.
Step 5. Added 1 cup of puréed pumpkin mixture to the cheesecake base and added 6 egg yolks
(I think this is where I went wrong)
Step 6. Put a graham cracker on the bottom of each mini tin.
Step 7. (Totally flubbed on measurements) did not have enough cheesecake base for 25 servings so had to pilfer some from the first ones I filled.
Step 8.
Wrapped them in Saran Wrap and attempted to cook with Joule at 175? For an hour. This had to be done in 2 batches.
The second batch that rested in the fridge ended up with less cracks and imperfections than the first.
Step 9. Remove from hot water and chill in ice bath.
Step 10. Remove plastic wrap, slap forehead with hand and attempt to decorate and hide imperfections.
Chocolate blob in the corner and day of I plan on using whipped cream to make it look like a turkey.
I think the flavors were really good but recipe is pretty off.
Can anyone help? I want to cook everything with Joule. I was sure this would function as a Bain Marie and that I'd avoid cracks but that's not what happened.
