I discovered just how astonishingly good pumpkin is when not obscured by cinnamon and ginger when I tasted a pumpkin mousse prepared by Jehanne Burch at the Castle Hill Inn & Resort in Newport, Rhode Island. Her mousse contained only pumpkin, sugar, heavy cream, and gelatin. It was a revelation. If you use an electric mixer, start by beating the cream cheese with the whisk attachment until it’s very smooth, and then add the cooked pumpkin mixture and the remaining ingredients.
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I really enjoyed this. A nice spring dessert for an Easter turkey supper. I must have done something wrong, I don’t make much cheesecake. The filling was grainy and I’m wondering if anyone may be able to tell me what went wrong? I will say was super tasty, but texture of the filling was off and from other reviews of it being light and mousse like....that’s what I was looking for. Thanks.
I too have been making this recipe since it’s original printing in fine cooking. This recipe and fine cooking introduced me to Rose and her amazing cookbook The Cake Bible. I won’t make any other cheesecake that’s not her recipe. Cordon Rose Cream Cheesecake can be found that book and it’s my all time favourite. I don’t like cheesecakes with that dense texture anymore, not after being shown how creamy and smooth a cheesecake can be. Not only did Rose Levy Beranbaum teach me how to make a proper cheesecake, she taught me a lot about cakes in general. Her recipes are very specific with detailed instructions, making a recipe of hers is like taking a baking class. One thing I learned is not to over beat my batters, my cakes were always overly domed because of that. Back to the recipe, it always WOWS my guests. Shoukd you want to feel like the super star at your next dinner party?? Then let Rose show you how to accomplish that. Perfection
A great recipe I have been making on and off for thanksgiving since the original issue came out. I love pumpkin, but hate that 'pumpkin pie spice' flavor, so this was a revelation to me way back then-- a sweet pumpkin dish that didn't mostly taste like cinnamon and cloves. The food processor is also a great cheesecake tool that makes a smooth but not over-aerated batter. I disagree with the previous reviewer that said this was mousse-like; it's the creamier side of cheesecake-dom rather than the gummier, stick-to-roof-of-your-mouth side (all to the good, in my opinion), but it's not at all airy or mousse like. I prefer to increase the pumpkin (or roasted butternut squash) by 50% to give it a stronger pumpkin flavor, which also makes it a bit stiffer and easier to cut. (This is one cheesecake that really must be fully chilled.) I also like to make it with crispier cookies like nut-shortbread rather than gingersnaps-- even prefer it without spice in the crust, but as written it is a nice compromise for the spice-lovers and spice-haters. A great, rich but not too sweet thanksgiving dessert.
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