Pumpkin Cheesecake

:

15 min

Rest Time:

30 min

:

50 min

:

8

:

:

:

:

Chocolate Base

200 g. flour

20 g. cocoa powder

100 g. butter + 15 g. for greasing

40 g. egg yolks

50 g. sugar

2 g. baking powder

Cheesecake Filling

300 g. fresh ricotta cheese

200 g. fresh cream cheese

60 ml. fresh cream

80 g. sugar

1 whole egg

Pumpkin Topping

300 g. diced pumpkin

60 g. sugar

10 g. gelatine sheets

1 pinch ground cinnamon

1

Chocolate Base

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.

Pumpkin Cheesecake

2

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

Pumpkin Cheesecake

3

Cheesecake Filling

In a bowl, mix all the ingredients for the filling.

Pumpkin Cheesecake

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.

Pumpkin Cheesecake

5

Pumpkin Topping

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

Pumpkin Cheesecake

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

Pumpkin Cheesecake

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

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