Pumpkin Mascarpone Cake
A few weeks ago, I saw a recipe on She Simmers for a pumpkin marscarpone bourbon cake. It is such a unique pumpkin dessert idea that I knew I had to try it.
The cake has an interesting texture. It’s lighter than a regular cheesecake, reaching towards the texture of a cake, yet not quite a cake. If you’ve ever had japanese cheesecake (it’s like a cottony cake with a cheese flavor), it’s similar to that, though japanese cheesecakes are more cake-like.
I’m not a big fan of regular cheesecake. It’s too creamy and rich for me. I liked this lighter version of cheesecake much better. The cake takes an extra few steps, but it’s worth it.
It’s light, fluffy, and tastes of autumn. This cake just might make my Thanksgiving dessert list this year.
I chose not to add bourbon or spices in my cake because I knew no one in my family would eat it if I did. Please visit She Simmers for the original recipe and her variations on the recipe. Here is the modified recipe:
Pumpkin Mascarpone Cake (adapted from She Simmers)
6 large eggs
240 grams pumpkin puree
140 g sugar
114 g mascarpone cheese
4 tbsp fat free milk
1 tsp vanilla extract
50 g melted butter
65 g cake flour
1/4 tsp salt
1/2 tsp cream of tartar
1. Line 9 or 10 inch spring foam pan with parchment paper. Preheat the oven to 325F.
2. Place milk and cheese in a glass bowl and heat for one minute to soften the cheese.
3. Melt butter in microwave. Then add into cheese mixture. Add in vanilla. whisk until no lumps remain.
4. Separate the eggs. Add egg yolks into the cheese mixture.
5. Add in pumpkin puree into the cheese mixture and whisk.
6. Whisk in the cake flour and salt.
7. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer. Make sure the bowl and mixers are clean or else your eggs whites will not whip up properly. After egg whites are foamy, gradually beat in sugar. The egg whites should become stiff peaks. Mix until you can hold your bowl upside down and the egg whites won’t slip down.
8. Begin to add egg whites to the cheese mixture, in small batches. Use a spatula to stir the mixture until no egg white streaks remain. Then add more egg whites until all the egg whites are used up.
9. Pour the batter into prepared pan and bake for approximately 60 minutes, or toothpick inserted comes out clean.
10. Let cake cool before serving. Cake will need to be refrigerated if not eaten within 2 days.