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Hi friend,
Today I'm sharing an easy autumn/ Thanksgiving recipe - pumpkin cheesecake (with optional chestnut caramel.)
My early November days have been slow and reflective. I mostly spent time at home as it rained a lot in England. One time I did get out into nature it became very windy and rained heavily, but I still managed to film a few shots.
Hope enjoy this video and let me know if you try this recipe!
EASY PUMPKIN CHEESECAKE (with chestnut caramel):
For cheesecake base you will need
- 375g digestives cookies (or any crumbly cookies like Lotus Biscoff)
- 145g melted unsalted butter
Blend your cookies using blender until they form a fine crumb. Transfer into a bigger bowl and add melted butter. Combine well. Take a small amount into the palm of your hand and gently squeeze - if it forms a loose shape, it should be good to go. If you're unsure, just add a little bit more butter.
Spread evenly on 20cm/ 8 inch base (greased with a bit of butter). Press down using the bottom of a glass. Bake for 10 mins at 180C/ 355F)
Cheesecake filling (all ingredients at room temperature!)
- 370g of cream cheese (I used ricotta & plain cream cheese, but you can use whatever is your favourite. Philadelphia and Mascarpone would work well)
- 85g brown sugar (I always use less sugar than other recipes call for. You can up the amount of sugar by 15g but I would not suggest going any higher as cookies, pumpkin and caramel make this cheesecake sweet enough)
- 3 medium eggs
- 165g pumpkin puree (either bake your own, or use canned pumpkin)
- 150g single cream/ whipping cream
- Zest and juice of 1/2 lemon
- 1 tsp of pumpkin spice mix (a mix of cinnamon, cloves, cardamom, allspice, ginger)
Combine cream cheese and sugar. Whisk well until very smooth (you may use an automatic mixer for this). Add 3 eggs one by one whisking after each one. Next add your pureed pumpkin, lemon juice, zest and spices and mix well. Lastly, add cream. If you want to make a plain cheesecake instead, then skip pumpkin and spices. The pumpkin butter will turn out slightly lumpy, but this won't affect the texture. The cheesecake turns out very smooth.
Preheat the oven to 200C/ 390F. Prepare a water bath - fill up an oven safe dish with hot water.
Pour your filling into the baked base. Tap gently on the table to release air bubbles. Place the water bath on the lower shelf of your oven and the cheesecake on the upper shelf. Bake for 10 mins at 200C/ 390F, then reduce temperature to 115C/ 240F and bake for another 50 minutes.
Once the cheesecake is done - DO NOT OPEN THE OVEN! No matter how tempting it is to open the oven during the baking time and afterwards - don't do it. Otherwise the cheesecake will crack (as mine did because I wasn't patient). Leave the cheesecake in the oven to cool for about 1h, then transfer to the fridge and let it set overnight (or minimum of 4h).
CHESTNUT CARAMEL:
The base is the same as any caramel.
130g of brown sugar
A splash of water (2:1 sugar to water ratio if using cups)
Heat in a small saucepan on the stove over small heat until sugar dissolves.
Remove the saucepan from heat and add 75g of heavy cream while mixing vigorously. Place the pot back on the heat and simmer for a few minutes until the mixture becomes more viscous. Add salt to your liking - for salted caramel that would be around 10g.
To make the chestnut paste -
combine 140g of cooked chestnuts (you can use pre-cooked, store bought, or boil them yourself), 75g of whipping cream and 75g of water. Blend well for a few minutes until the mixture is smooth.
You should have around 300g of chestnut paste as the result. Add the paste to caramel while still hot, simmer for another minute while mixing all the time. Transfer to a jar and consume within one week.
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Filmed on: Panasonic GH5
Edited with: Premiere Pro CC
Music: Epidemic Sound
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