PUMPKIN CHEESECAKE

Today we offer you the pumpkin cheesecake recipe, very simple to prepare and that with the addition of chocolate will also become very tasty.

INGREDIENTS:

  • 250 GRAMS OF DRY BISCUITS (DIGESTIVE);
  • 1 TEASPOON OF HONEY;
  • 80 GRAMS OF BUTTER;
  • 300 GRAMS OF CLEAN PUMPKIN;
  • 350 GRAMS OF SPREADABLE CHEESE;
  • 250 ML OF MASCARPONE;
  • 200 ML OF FRESH CREAM;
  • 2 WHOLE EGGS AND 2 EGG YOLKS;
  • 1 PINCH OF CINNAMON;
  • THE JUICE OF A LEMON;
  • 1 PINCH OF SALT;
  • 1 PINCH OF GINGER POWDER;
  • 100 GRAMS OF DARK CHOCOLATE FOR GARNISH.

PREPARATION OF PUMPKIN CHEESECAKE

  1. First, melt the butter in a saucepan over low heat, being careful not to burn it.
  2. With the help of a mixer, chop the biscuits together with the honey and brown sugar.
  3. Then add the mixture to the previously melted butter.
  4. Take a 24 cm pan and cover it with baking paper and spread the butter and biscuit mixture with a spoon.
  5. Level it well and let it harden in the fridge for at least 30 minutes.
  6. Meanwhile, cut the pumpkin into pieces and cook in boiling water for at least 10 minutes.
  7. When the pumpkin is cooked, blend it and drain the excess water.
  8. Add the cream cheese and mascarpone to the pumpkin puree and mix well with whips until the mixture becomes creamy.
  9. Continue stirring and add the sugar, lemon juice, ginger, cinnamon, and a pinch of salt.
  10. When everything is well mixed, start adding the eggs one at a time. Finally, add the fresh cream and mix with a wooden spoon.
  11. Pour the mixture gently over the biscuit base and level the surface well.
  12. Bake the cheesecake in a preheated oven at 180 degrees for about an hour.
  13. If after an hour the cheesecake is still shaky let it cook for a few more minutes, until it is quite firm.
  14. To garnish the cake, melt 100 grams of dark chocolate and decorate as you prefer, to help you decorate, you can also use a sac-a-poche.

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