Now is the season for pumpkin, offer tasty and healthy (at least, not harmful) dessert out of it.
Cheesecake for a couple of it is best to cook in the evening (as well as all the other cheesecakes). Pumpkin peel, cut into cubes, lay on a baking sheet (covered with foil) and put bake in a preheated oven to 200 degrees. (about 25-30 minutes) until soft. Baked pumpkin in a blender to puree state.
Add to a blender the pumpkin cream cheese, starch, sugar, lemon zest and again all beat. Separately beat the egg yolks into a thick foam. Pour them in a pumpkin mass and a good spatula to mix. Spread the batter into the pan (previously covered with cling film, I have two small forms) and cover tightly with foil (the size of the shape: d bottom = 10 cm, d top = 15 cm)
Install the form with the dough in the steamer (already boiling water), cover and cook for 20 minutes. Then lift the lid, and cook for another 5 minutes.
Remove the pan from the steamer, remove and cool overnight in the fridge. Served chilled. It turns out very delicious cheesecake with a delicate texture.