Pumpkin Chiffon Cheesecake

It is the pumpkin time of the year to go trick or treat!!! Have a Happy Halloween everyone :-D

Pumpkin Chiffon Cheesecake

Ingredients 

4 egg yolks
50g pumpkin puree
50g cream cheese
1 tbsp milk
2 tbsp vegetable oil
2 tsp mixed spice
50g plain flour

4 egg whites
70g sugar
50g pumpkin seeds

Utensils

5 inches round angel/chiffon/bundt baking tube tin

Method

1. Preheat oven to 170C degree.
2. Beat egg yolks, pumpkin puree, cream cheese, milk, vegetable oil until combined.
3. Sift in mixed spice and plain flour until well incorporated.
4. In a seperate clean bowl, beat egg whites until fluffy, then gradually add in the sugar and whisk until very stiff.
5. Add a big scoop of egg white mixture into the pumpkin mixture and mix well, gently fold in the remaining egg white mixture into the pumpkin mixture without deflating the mixture.
6. Mix in the pumpkin seeds.
7. Carefully pour into the mixture into the tin, smooth the top and bake for about 20-25 mins.
8. Remove the tin from the oven and invert the tin. Leave to cool and gently run a knife around the sides to remove from the baking tin.