*  Exported from  MasterCook  *
                        PUMPKIN CHEESECAKE (STEAMED)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Pumpkin puree
    1       c            Ricotta cheese -- about 7 oz
    1       tb           Potato starch, cornstarch,
                         -or arrowroot
      1/3   c            Sugar
      1/2                Lemon -- grated zest only
    4       lg           Egg whites
   “Although Maniere called this a ”cheese cake,“ it’s
   nothing like our rich, dense American version. His
   lemony pumpkin-flavored dessert is low-fat, airy, and
   souffle-like because it’s made with only the beaten
   whites of the egg. The cake puffs in the steamer and
   then deflates slightly as it stands.”
   Lightly coat a nonstick 9-inch round cake pan with
   vegetable oil (if not nonstick, lightly butter pan and
   line the bottom with a round of buttered parchment or
   waxed paper).
   Put the pumpkin puree in the bowl of a food processor.
   Add the ricotta cheese, potato starch, sugar, and
   lemon zest and process until smooth. Scrape into a
   large bowl.
   In another large bowl, beat the egg whites to stiff
   peaks. Stir about one quarter of the whites into the
   pumpkin mixture to lighten it. Then gently fold in the
   remaining whtes. Scrape the mixture into the pan with
   a rubber spatula and smooth the top. Cover with
   aluminum foil and press the foil around the rim to
   Put the pan on the steamer rack, place over simmering
   water, cover, and steam 20 minutes. Then set the lid
   ajar and steam 5 minutes more, or until the cake is
   set and a knife inserted into the center comes out
   Let the cake cool, then refrigerate until chilled.
   To serve, invert a serving plate over the pan and
   quickly reverse the two to unmold the cake. Remove the
   parchment or waxed paper, if used. Cut the cake into
   wedges. Serve cold.
   Source: “Cuisine a la Vapeur: The Art of Cooking with
   Steam” by Jacques Maniere; translated by Stephanie
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