Pumpkin cheesecake

Name: Pumpkin cheesecake
Prep time: 35 min
Cook time: 55 min
Total time: 120 min
Yield: 8
Cuisine: Italian
Ingredients: 200 g Flour 00; 20 g Cocoa powder; 100 g Butter (plus 15 g for buttering the mold); 40 g Egg yolk; 50 g Sugar; 2 g Baking powder; 300 g Fresh ricotta; 200 g Fresh mascarpone; 60 ml Cream; 80 g Sugar; 1 Egg; 300 g Pumpkin (cubed); 60 g Sugar; 10 g Isinglass (gelatin); 1 pinch Cinnamon

This pumpkin cheesecake pairs a cocoa shortcrust base with a smooth, creamy filling. Topped with spiced pumpkin cream and gently chilled, it’s a rich yet light dessert with warm autumn flavours and a tender texture.

Preparation Time:

35 min

Rest Time:

30 min

Cooking:

55 min

People:

Difficulty:

Medium

Course:

Cuisine Type:

Diet:

Perfect For:

Chef:

Cristian Broglia

Ingredients

Shortcrust base

200 g Flour 00

20 g Cocoa powder

100 g Butter (plus 15 g for buttering the mold)

40 g Egg yolk

50 g Sugar

2 g Baking powder

Cheesecake filling

300 g Fresh ricotta

200 g Fresh mascarpone

60 ml Cream

80 g Sugar

1 Egg

Pumpkin topping

300 g Pumpkin (cubed)

60 g Sugar

10 g Isinglass (gelatin)

1 pinch Cinnamon

Proceedings

Mix sugar with eggs and butter, pour in the flour, cocoa and baking powder, make a smooth and compact mass, butter the mold and roll out the shortcrust pastry 5 mm thick.

Cover the mold and cut borders. Bake at 180 degrees for 15 minutes and let it cool.

In a bowl, mix the fresh ricotta, fresh mascarpone, cream, sugar and one egg to make the filling.

Pour the mixture into the cake pan with the baked shortbread base.
Bake in traditonal fan assisted mode at 170° for 25 minutes. Remove from the oven and let it cool, then unmold it from the cake pan.

Bake pumpkin in 100% steam oven mode for 15 minutes. Remove from the oven and add the sugar and blend or whisk vigorously.

Soak the gelatin in cold water, squeeze it out and add it to the pumpkin cream and blend again with cinnamon. Pour the mixture onto the cake and place in the refrigerator for about 30 minutes.

Tips

If the pumpkin is too compact, add a little water to make it more fluid.

Pumpkin cheesecake

Ingredients

Products used

Proceedings

Tips

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