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Pumpkin cheesecake

0
1469
Kitchen European
Calorie content 230.6 kcal
Portions 8 port.
Cooking time 6 h
Proteins * 6.7 g
Fats * 10.7 g
Carbohydrates* 37.3 gr.
* per 100 gr. product
Pumpkin cheesecake
Content

Here is a pumpkin cheesecake recipe. This cake turns out to be tender, has a creamy texture and a yellowish tint. Cheesecake lovers will appreciate this successful version of a cheese dessert. The highlight is that the taste of pumpkin itself is barely perceptible, which allows even pumpkin lovers to eat such a cheesecake.

Ingredients

Cooking process

step 1 out of 13
At the very beginning, you need to make pumpkin puree, which will directly be used in the preparation of cheesecake. We take a pumpkin, peel it, cut it into large pieces, send it to a saucepan, fill it with water and put it on fire. Cook until soft for about 15 minutes. At this stage, you can already turn on the oven for heating by setting the temperature to 160 degrees.
step 2 out of 13
We drain the liquid, and turn the finished pumpkin into mashed potatoes using a blender. From the specified amount of pumpkin, approximately 250 grams of pumpkin puree is obtained.
step 3 out of 13
We grind shortbread cookies in a way convenient for you - with a blender, a meat grinder, a rolling pin.
step 4 out of 13
Pour melted but slightly cooled butter into chopped cookies. Then add cocoa powder and knead the mass.
step 5 out of 13
Cover the bottom of the split form with parchment. Next, we distribute the oiled cookie crumbs over the parchment. We tamp so that the base is the same thickness.
step 6 out of 13
We send the sand base to the hot oven for 15 minutes. While the finished cake is cooling, we will do the rest of the preparations.
step 7 out of 13
Combine the cooled pumpkin puree with granulated sugar and vanilla sugar. We mix.
step 8 out of 13
Then add cream cheese, cinnamon and starch to the pumpkin mass. Using an immersion blender, we bring the mass to a homogeneous and smooth structure.
step 9 out of 13
After that, we begin to introduce chicken eggs one at a time, stirring the cheese-pumpkin mixture with an ordinary whisk.
step 10 out of 13
Next, pour in the heavy cream and mix all the ingredients.
step 11 out of 13
A form with a cooled sand base on the outside must be wrapped in several layers of foil. Then pour the prepared filling onto the base.
step 12 out of 13
We put the form with the future cheesecake in another heat-resistant container, which we fill halfway with boiling water. We put all this in the oven, preheated to 160 degrees, for about 60 minutes.
step 13 out of 13
The finished cheesecake must be cooled in the oven by opening the door slightly. Then we put the cake in the refrigerator for 4 hours to achieve the final fixing of the unstable layer. Remove the chilled cheesecake from the mold, cut into portions and treat yourself to it!

Enjoy your tea!

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