Pumpkin Cheesecake (steamed)

INGREDIENTS

INSTRUCTIONS

1997    
"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 seal.  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 clean.
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 Lyness Posted
to MM-Recipes  Digest V4 #054 by Linda Place <placel@worldnet.att.net>
on Feb 22,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 122
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 12.7mg
Sodium: 161.7mg
Potassium: 152mg
Carbohydrates: 16g
Fiber: <1g
Sugar: 12.4g
Protein: 7.4g