Рет қаралды 190,106
🍰 Pumpkin cheesecake
(calculation for a 22 cm diameter mold)
🍪Base:
150 g chocolate crackers or shortbread cookies (1/3 lb)
70 g butter (2.5 oz)
🍰Cheese filling:
600 g cream cheese (21.4 oz, 1/2 part can be replaced with 9-15% cottage cheese)
100 ml cream (3.3 fl.oz, 30-35% fat)
300 g ready made pumpkin puree (10.7 oz)
150 g sugar (1/3 lb)
30 g corn starch (1 oz)
250 g eggs (5 eggs)
zest of 1 orange
🥜Decor:
50 g caramelized nuts (1.8 oz)
🍰 Prepare the pumpkin puree.
1. Peel the pumpkin, remove the seeds, and slice the pumpkin into small pieces.
2. Add a little water to the chopped pumpkin, cover with a lid, put on medium heat for about 15 minutes - the pumpkin should be soft.
3. Whisk the cooked pumpkin with an immersion blender until puréed.
🍪Prepare the cheesecake base.
1. Grind the cookies to a crumbly consistency.
2. Combine with the melted butter and stir - the whole mass should moisten.
3. Line the bottom of the cake pan with parchment.
4. Place the base in the mold, forming a rim and bottom.
5. Place the mold in a preheated 340 F oven with convection for 6-7 minutes.
🍰 Prepare the filling.
1. Combine cream cheese, pumpkin puree, orange zest, cream and sugar in a measuring cup.
2. Process the mixture with an immersion blender until smooth.
3. Add the cornstarch and use a blender again until smooth.
4. Add the eggs and mix until smooth.
🍰 Prepare the cheesecake.
1. Pour the filling into the mold over the prepared base.
Place the cheesecake in an oven preheated to 200F.
Put a bowl of boiling water on the bottom of the oven.
2. Allow the cheesecake to bake for 2 ½ hours.
3. Slightly open the oven and leave the cheesecake for another 5-6 hours.
4. Take the cheesecake out and place it in the refrigerator for 5 hours.
5. Remove the cheesecake mold and decorate it with crushed pecans in caramel.