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Dessert
Pumpkin Cheesecake
Ingredients
- Plain flour 200 g.
- Cocoa powder 20 g.
- Butter 100 g. + 15 g. for buttering
- Egg yolk 40 g.
- Sugar 50 g.
- Baking powder 2 g.
- Fresh ricotta 300 g.
- Fresh mascarpone 200 g.
- Cream 60 ml.
- Sugar 80 g.
- Egg 1 whole
- Pumpkin 300 g. cubes
- Sugar 60 g.
- Isinglass 10 g.
- Cinnamon 1 pinch
Cooking time:
50 min.
Number of person:
8
Difficulty:
Medium
Course:
Diet:
From the world:
Time:
Type of product:
Perfect for:
Appliances used:
Chef:
Chef advice:
If the pumpkin is too compact, add a little water to make it more fluid.
Step 1
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.
Step 2
Cover the mold and cut borders. Bake at 180 degrees for 15 minutes and let it cool.
Step 3
In a bowl, mix all the ingredients for the filling.
Step 4
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 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.
Step 5
Bake pumpkin in 100% steam oven mode for 15 minutes. Remove from the oven and add the sugar and blend or whisk vigorously.
Step 6
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
Appliances used:
SO6606WAPNR
Oven, Dolce Stil Novo, 60cm, Multitech, Steam range: 20 - 100%, Omnichef, Black, Component finish: Copper, Vapor Clean
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SMF03CREU
Stand mixer, Motor type: Direct drive, Speed control: Electronic, Cream, Base color: Panna, Glossy
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HBF22CREU
Hand Blenders, 700 W, Variable speed: Yes, Blades material: Stainless steel, Cream, Finishing: Glossy
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SMEG S.p.A. VAT 01555030350
Smeg S.p.A - Via Leonardo da Vinci, 4 42016 Guastalla (RE) Italy
Phone +39 0522 821 1 Fax +39 0522 821 452 Email [email protected]