How To make Spirited Pumpkin Cheesecake
PECAN CRUST:
1 tb Butter room temp
1 1/4 c Finely chopped pecans
1/4 c Fine dry bread crumbs
2 tb Sugar
2 tb Butter: melted & cooled
:
CHEESECAKE 2 1/4 lb Cream cheese :
room temp
1/4 c Brandy or cognac
3/4 c Cooked pumpkin pureed
1 1/2 c Lt brown sugar :
packed
1/3 c Sugar
1 1/2 ts Cinnamon
3/4 ts Ground ginger
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/8 ts Ground mace
3 Lg eggs room temp
2 Lg egg yolks :
room temp
Pecan Crust: Heat oven to 350, place rack in center. Coat bottom and sides of 9" spring form pan evenly with unmelted butter and set aside. Mix dry ingredients in med. bowl. Drizzle melted butter over dry mix and stir and toss to coat until slightly darkened and uniform. Press crust evenly on sides and bottom of pan and refrigerate 5 minutes. Bake until crust is slightly dry, 8 - 10 minutes, cool on wire rack to room temp. Cheesecake: Cut cream cheese into 1" chunks, place in large mixer bowl and beat at med speed until completely smooth. Continue beating while slowly adding brandy. Add pumpkin and mix well. Continue beating while very slowly adding sugars, scraping sides of bowl as needed. Beat until smooth, add spices blend well. Beat whole eggs with the yolks in small bowl at med speed until blended. Add eggs, about 1/4 c at a time to cheese mix, beating well and
scraping sides of bowl after each addition. Pour batter into cooled Pecan Crust, spread top smooth. Gently rotate pan several quarter-turns to settle batter. Bake until sides of cake are well set and center is just set, about 1 hour and 25 minutes. Turn oven off. Let cake stand in oven with door propped open 8" for 30 minutes. Place on wire rack away from drafts, let cool undisturbed until sides and bottom are completely cooled. Remove sides of pan and refrigerate uncovered overnight or at least 8 hours. Cover loosely with plastic wrap and refrigerate until serving time. from " The Perfect Cheesecake" by editors of Consumer Guide
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PUMPKIN DESSERTS WW FRIENDLY || **COLLAB**
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Spirited Away-inspired Soot Ball/Sprites Cake Pops Tutorial
If you've trimmed a cake and have leftover cake sponge - make some cake pops! These Soot Balls/Soot Sprites are super easy to make and are inspired by the movie, Spirited Away.
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What You Will Need:
- cake sponge
- one of the following: whipped cream/ganache/frosting
- lollipop sticks
- chocolate molding wafers/moulds (I used one cup)
- candy eyeballs
- edible star confetti sprinkles
- optional: black food colouring
- 1st bowl to combine cake sponge and cream
- 2nd bowl to melt your chocolate molding wafers/moulds
- spatula
- optional: spoon to scoop
Music by
Spirited Away Big bun【再現】千と千尋の神隠し【温泉まんじゅう】
STUDIO GHIBLI Spirited Away Grand Bathhouse Steamed bun recipe【instagram】
【再現レシピシリーズ】今回はジブリ作品(^_-)-☆ そもそもあの食べ物は饅頭なのか、あんまんなのかと疑問が残る点はありますが、千尋の職場が温泉宿なので、温泉饅頭でチャレンジしてみました(#^.^#)
まんじゅうは、冷めてから食べるのが美味しい食べ方みたいですよ♪
酒粕が苦手な方はその分を薄力粉に変えて作ってもOK!お酒も水に変更して作ってもOK!です^^
材料
・酒かす(30g)
・日本酒(40ml)
・水(50ml)
・砂糖(60g)
・薄力粉(120g)
・重曹(4g)
・米粉(20g)
・つぶあん(200g)
Ingredients
・sake kasu(30 g)
・Japanese sake (40ml)
・Water (50 ml)
・Sugar (60 g)
・Cake flour(120 g)
・Baking soda(4 g)
・Rice flour (20 g)
・Chunky red bean paste(200g)