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Pumpkin cheesecake
Pumpkin cheesecake has gained great popularity in recent years. It is on the menu of cafes and restaurants. This dessert can also be prepared at home. It’s suitable for family tea time and will also look dignified on the festive table. The preparation will take some time, but it's worth it.
Homemade pumpkin cheesecake turns out delicious, healthy, and bright, as it contains pumpkin – the queen of autumn.
Preparation time: 3.5 hours + time to prepare cream cheese.
Ingredients
Show ingredients
You will need the following products:
For the base:
- chocolate cookies – 150-200 g;
- butter – 70 g.
For the filling:
- 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 packages of 1 l.
For decoration:
- fried walnuts.
Preparation
- Prepare the products according to the list for making pumpkin cheesecake.
- For dessert, it is better to take sweet varieties of pumpkin, as they are sweet and do not have a pronounced pumpkin aroma.
- Cut the pumpkin in half, scoop out the insides and slice into rings. It will be much easier to peel this way.
- Cut the pumpkin into small pieces of arbitrary shape.
- Transfer the pumpkin to a saucepan, add a little water to cover the bottom of the dish.
- Stew the pumpkin for 20 minutes.
- Blend the pumpkin using a blender. The pumpkin puree is ready.
- Prepare homemade cream cheese. For this, place the kefir in the freezer overnight.
- In the morning, cut open the package and transfer the ice-kefir to a colander lined with cheesecloth. Wait for all the whey to drain and the cheese to firm up.
- Homemade cream cheese is ready. Both the cheese and the pumpkin puree should be prepared the day before.
- Prepare the ingredients for the base.
- Crush the cookies into crumbs. Melt the butter in a water bath or in the microwave.
- Mix the ingredients until they reach the consistency of "wet sand."
- Divide the crumbs into 1/3.
- Form the edges of the cheesecake from the larger portion.
- Prepare the bottom from the remaining crumbs. It is convenient to compact the crumbs with a smooth glass. Preheat the oven to 170°C, place the base in the oven to bake for 7 minutes.
- Transfer the cream cheese, cream, and sugar to a deep bowl, and blend with a blender.
- Add the zest and starch, and blend again.
- To the homogeneous mass, add the eggs, mixing with a hand whisk, and do not use the blender anymore. It is not recommended to whip the eggs into a foam for pumpkin cheesecake.
- The result is a smooth mixture without bubbles.
- Pour the cheese filling into the form with the base.
- Preheat the oven to 100°C, placing a container with very hot water on the bottom of the oven. Set the pumpkin cheesecake on the middle rack. Bake for 2.5-3 hours. The pie should cool in the oven with the door slightly open. Once cool, send the cheesecake to the refrigerator for a few hours.
- The sides of the cake have completely separated from the edges of the pan.
- Take the pumpkin cheesecake out of the form and transfer it to a plate. Decorate to your taste.
- The cut shows what a smooth structure has been achieved.
Brew fragrant tea and invite everyone to the table.
Enjoy your tea!
