Pumpkin Butter Japanese Cheesecake with Pumpkin-Spiced Tangerine Curd
The curd recipe makes about 2 cups of curd, and you will only need about a cup for Pumpkin Butter Japanese Cheesecake with Pumpkin-spiced tangarine curd. Use the extra for whatever you want. Spread it on biscuits or toast. Make wee tartlets. It would also make a lovely gift. Cake recipe inspiration post from Bake My Meal. Curd recipe inspiration from Savory Simple.
100gabout 3 1/2 oz Sunchowder Pumpkin Butter made with Tangerine juice*
1 ½TablespoonsGrand Marnier(or other orange liqueur)
40gabout 1/3 cup all purpose flour
3egg whites whipped with 60 g(about 2 oz) granulated sugar
For the Tangerine Curd
Zest from 3 tangerines and 1/2 lemon
12tangerines or clementinespeeled and separated into sections with as much of the white pith removed as you can
½ozfreshly squeezed lemon juice
7ozgranulated sugar
2whole large eggs
3large egg yolks
1 ½Tablespoons4 1/2 teaspoons corn starch
½teaspoonpumpkin pie spice
¼teaspoonkosher salt
4ozcool buttercubed
Instructions
For the Cheesecake
Prepare an 8" springform pan by lining the bottom with a round of parchment and the sides with a strip of parchment. Spray with pan spray and set aside. Wrap the outside of the pan well with two layers of heavy-duty aluminum foil.
Set an oven rack in the center of your oven. Place a pan large enough to hold your spring form with at least 1" all the way around on the rack. Preheat your oven to 325F and put a kettle of water on to heat.
Whip the cream and butter together until very light and fluffy.
Add the salt and pumpkin spice and continue to beat until well combined, scraping the bowl as necessary.
Add the yolks, one at a time, and mix until completely combined.
Beat in the pumpkin butter and Grand Marnier, scraping bowl as necessary.
Sift the flour over the cream cheese mixture and fold it in.
In a clean bowl, whisk together the egg whites and sugar until you have a lovely, glossy meringue that holds medium-stiff peaks. You can do this by hand or wash your mixer bowl really well and use your stand mixer.
Stir about a third of the meringue into the batter to lighten it, then fold in the rest until there are no streaks.
Scrape the batter into the prepared pan and smooth the top.
Place the cheesecake in the larger pan, pour hot water into the pan to a depth of about 1".
Bake for about 20 minutes.
Turn the heat down to 275F and continue to bake until the cheesecake is puffed, fairly firm when pressed and light golden brown. A tester inserted into the center of the cake should come out clean.
Remove the cake from the oven and let cool at room temperature. Then cover and chill until ready to serve.
For the Curd
Place the tangerine and lemon zest in a small, heavy-bottomed saucepan.
Put the clementine segments in your blender and blend on low speed until you have a thick juice.
Strain through a fine mesh strainer. You want 8 oz. If you end up with a bit more than 8 oz, drink it as a treat.
Pour the tangerine juice into the pan along with the sugar, eggs, egg yolks, corn starch, pumpkin pie spice and salt.
Cook over medium to medium-high heat, whisking constantly, until the mixture thickens and comes to a boil.
Allow to boil 10-15 seconds, still whisking.
Remove from the heat, and whisk in the butter, a piece at a time, until it is all incorporated.
Strain through a fine mesh strainer into a bowl. Cool for about 30 minutes on the counter.
Press plastic wrap directly on the surface of the curd and refrigerate until cold.
To Serve
Spread about 1/3-1/2 cup curd evenly over the top of the cake.
(optional) Use a microplane to zest a bit of tangerine zest on top of the curd.
Cut slices with a hot knife, wiping the blade clean between slices.
Serve with more curd, if desired.
Notes
*If you use a different pumpkin butter, you may need to adjust the sugar. I didn't add any sugar to the batter except for what I used in the meringue. With another butter, you may have to add a tablespoon or so of sugar to the batter.