1 pack of cream cheese
1 tablespoon of mayo
2 tablespoons of water
1 cup of flour
2/3 cups of sugar
1/3 teaspoon of baking powder
2 teaspoons vanilla extract
1/2 cup of shredded pumpkin (optional)
1 stick(113 gr) butter
Serves : 6 people
Preparation time: 20 minutes
Cooking time: 30 minutes
Inactive time: 10 minutes
Step 1. Mix flour, 1/3 sugar and finely chopped butter. With a fork, mash the ingredients until it will trun into crumb-like substance. Add 1 teaspoon of vanilla extract and 1/3 teaspoon of baking powder. Mix very well. In a separate bowl mix: 2 tablespoons of water 1 tablespoon of mayo and 1 egg yolk. Keep the egg white for the cream cheese mix. Mix the egg yolk with water and mayo.
Step 2. Add the egg yolk –mayo and water substance into the flour-sugar-butter substance and form a ball of dough.
Step 3. Pit the dough into the refrigerator for 10 minutes.
Cream cheese filling preparation:
Step 1.Take the cream cheese and mash it with a fork. Add one egg and the egg white, that you set aside when you were preparing the dough. Beat the ingredients with a hand or stand mixer and then add 1 teaspoon of vanilla sugar.
Step 2. Peel the raw or boiled pumpkin. (You can use canned pumpkin as well) and shred it. Mix the pumpkin with cream cheese and set aside.
Putting the cheesecake together.
Pre-heat the oven at 350F
Take the pie crust out, pour the cream-cheese mixture inside of the form and bake for another 20 minutes.
***Tip from Helen*** Put the metal bow with water underneath your cheesecake which will ensure that it’s moist and not dry.
The cheesecake is ready when the dish looks like this::
Serve warm or cooled down-straight from the refrigerator.