Pumpkin cheesecake
Pumpkin Cheesecake has gained a lot of popularity in recent years. It is on the menu of cafes and restaurants. This dessert can also be made at home. It will suit a family tea party, and it will also look decent on the festive table. Cooking will take some time, but it's worth it.
Cooking time: 12 hours.
Servings: 12.
Calories: 345.
Ingredients
For the base:
- chocolate cookies - 150-200 g;
- butter - 70 g.
For condiment:
- cream cheese - 600 g;
- cream - 100 ml;
- pumpkin puree - 300 g;
- sugar - 150 g;
- starch (corn) - 150 g;
- eggs - 5 pcs;
- zest (orange or lemon) - 1 pc.
For cream cheese:
- kefir (2.5 - 3.2%) - 4 bags of 1 liter.
For decor:
- roasted walnuts.
Cooking
1. We prepare all the products according to the list.
2. To prepare a dessert, it is better to take a pumpkin of pineapple varieties, it is sweet, and without a pronounced pumpkin flavor.
3. Cut the pumpkin into two parts, clean inside and cut into rings. This will make it much easier to clean up.
4. Cut the pumpkin into small pieces of arbitrary shape.
5. We transfer the pumpkin to a saucepan, add a little water so that it covers the bottom of the dish.
6. Stew the pumpkin for 20 minutes.
7. Beat the pumpkin with a blender. Pumpkin puree is ready.
8. Prepare creamy homemade cheese. To do this, put kefir in the freezer overnight.
9. In the morning, cut the package and transfer the frozen kefir to a colander covered with gauze. We are waiting for all the whey to drain and the cheese to thicken.
10. Homemade cream cheese is ready. Both cheese and pumpkin puree must be prepared the day before.
11. We prepare products for the base.
12. Grind the cookies into crumbs. Melt the butter in a water bath or in the microwave.
13. Mix the ingredients until smooth.
14. Divide the crumb into 1/3.
15. From the greater part we form the sides of the cheesecake.
16. We prepare the bottom from the remaining crumbs. It is convenient to compact the crumbs with a smooth glass. We heat the oven to t-170 ° C, put the form with the base to bake, for 7 minutes.
17. Cream cheese, cream, sugar are transferred to a deep container, beat with a blender.
18. Add zest and starch, also beat.
19. Add eggs to a homogeneous mass, mix with a hand whisk, you can no longer use a blender. For pumpkin cheesecake, beating eggs into foam is not recommended.
20. The result is a smooth mass without bubbles.
21. Pour the cheese filling into the mold with the base.
22. We heat the oven to t-100 ° C, put a container with very hot water on the bottom of the oven. Set the cheesecake to medium. We bake 2.5-3 hours. The cake should cool in the oven with the door ajar. Already cold cheesecake is sent to the refrigerator for several hours.
23. The walls of the baking are perfectly moved away from the sides of the form.
24. We take out the pumpkin cheesecake from the mold and transfer it to a dish. We decorate to your liking.
25. In the section you can see what a smooth structure turned out.