Bakery products

Pumpkin Cheesecake


Ingredients for Cooking Pumpkin Cheesecake

  1. Pumpkin puree 250 grams
  2. Curd 350 grams
  3. Baked shortbread cookies 200 grams
  4. Butter 120 grams
  5. Ground ginger dry 0.3 teaspoon
  6. Potato starch 2 tablespoons
  7. Shelled walnuts 1 cup
  8. Sugar 120 grams
  9. 2 eggs
  10. Ground cinnamon 1 teaspoon
  11. Vanilla Sugar 10 grams
  • Main ingredients: Pumpkin, Cottage cheese, Shortbread dough
  • Serving 10 Servings

Inventory:

Teaspoon, tablespoon, glass, oven, deep round baking dish, blender, saucer, plate - 2 pieces, cutting board, kitchen knife, serving dish, refrigerator, kitchen paper towels, kitchen gloves

Cooking Pumpkin Cheesecake:

Step 1: prepare the butter.


We spread the butter on a cutting board and, using a knife, grind it into pieces. Then we move the chopped component in a clean saucer and leave it for a while aside so that it reaches room temperature. Attention: in no case accelerate this process with a microwave, as this may ruin the consistency of the test.

Step 2: prepare the walnuts.


We lay the peeled walnuts on a cutting board and, so that it is easier to grind them in a blender, we cut each with a knife into several pieces. Pour the chopped components into a clean plate.

Step 3: prepare shortbread cookies.


We break shortbread cookies with clean hands into small pieces and immediately spread them in a free plate. This must be done so that the component can be conveniently placed on the bottom of the blender bowl and crushed faster to a crumb state.

Step 4: prepare the sandwich base for the cheesecake.


Put chopped walnuts, pieces of shortbread cookies, and chopped butter in the bowl of the combine. Grind the ingredients at high speed until they turn into small crumbs.

Attention: we should have a moist, loose mass, from which you can easily mold any figure.

Now we take it out of the bowl and put it in a deep baking dish so that we get a thin layer of dough covering the bottom and walls of the container. Next, put everything in the refrigerator so that the base for the cheesecake slightly freezes and stops scattering.

Step 5: prepare the pumpkin filling for the cheesecake.


Using a knife, break the eggshell, and pour the yolks with proteins into the blender bowl. Important: wash the container in advance under running warm water and wipe it well with kitchen paper towels. Then add pumpkin puree, cottage cheese and sugar. We grind the components at high speed until a gentle, homogeneous mass is formed.
Now pour vanilla sugar, cinnamon, ginger, and potato starch into the container. We keep whipping everything on turbo mode, and so on, until we get the filling, the consistency of fondant. Important: we follow this process very carefully so that there are no curd lumps left, and sugar crystals at the bottom.

Step 6: Cook the Pumpkin Cheesecake


When the base for the cheesecake is infused, we take it out of the refrigerator. Pour the pumpkin filling into it and level its surface with a tablespoon. Next, turn on the oven and heat it to a temperature 190 ° C. Immediately after that we put the container on the middle tier and bake the cake for 50 minutes. After the allotted time, the cheesecake should be covered with a hard crust, it should be so. Turn off the oven, and take out the form with the help of kitchen oven mitts and leave it for a while aside. Let the pastries cool completely. It takes me about 2 hours. Although it is difficult to resist, so as not to try a piece, but try, because after cooling, the filling will harden and become even tastier.

Step 7: serve the pumpkin cheesecake.


When the pumpkin cheesecake has completely cooled down, put it on a special flat plate, use a knife to cut it in portions and serve it with tea, coffee, compote or juice.

Baking is very tasty and tender! In addition, it is quite satisfying, so at dinner, warn guests to leave room for dessert too.
Bon appetit to all!

Recipe Tips:

- so that the cheesecake turns out to be juicy and aromatic, try to use the pumpkin nutmeg, and the cottage cheese - with the maximum percentage of fat content;

- if the dough crumbles a lot, then you can add a little more soft butter to the blender. We should get a wet crumb that holds the shape if pressed with clean hands;

- to cook pumpkin puree, first you need to cook this vegetable. To do this, clean the component from seeds, fibers and peel and then cut into small pieces. In a stewpan or a small saucepan, put the chopped pumpkin, pour sugar and fill everything with water. We put the container on medium heat and wait for the contents to boil. Immediately after that, slightly tighten the burner and cook the components for 10 minutes. After the allotted time, we reduce the heat to the maximum, cover the saucepan with a lid and continue cooking the pumpkin same number of minutes. Attention: do not forget to stir the mass from time to time so that it does not burn at the base of the container. When everything is ready, turn off the burner and let the pumpkin and sugar syrup cool. At the end, we transfer everything to the blender bowl and grind it at medium speed until a homogeneous mass is formed. We should get a beautiful smooth mash, which can be stored in the refrigerator and added not only as a filling to the cheesecake, but also eat just like that or season them with yoghurts and other pastries. For this recipe you will need 350 grams pumpkins 200 milliliters pure water and 2 tablespoons Sahara.