I love cheesecakes! Already many different baked and every time I try to come up with some new recipe for this dessert)) Today I want to offer you a very fragrant autumn pumpkin cheese. Of course, he has never had a healthy lifestyle, but why not, if there is it periodically and in small quantities;)
Основа basis.
Shortbread cookies (250g) blend into crumbs, add 50g melted ghee butter and about 50ml maple syrup. Put on the bottom in a bowl. split form (I have 26cm) and bake for 15 minutes at 160C. Cool.
Or tamp well and refrigerate for 30 minutes, and do not bake.
Тык pumpkin layer.
About 600 GR. pumpkin cut or just a whole piece bake until ready in the oven without adding anything.
Peel and then blend into a puree with 50 ml maple syrup, 1 egg, zest of 1 lemon and cinnamon (2-3 tsp.). should get about 450 grams of filling.
I recommend making the filling from baked pumpkin. If the pumpkin is stewed with the addition of water, then you have to evaporate this water, and the taste of baked pumpkin is more interesting than that of stewed.
Ч cheese layer.
Cream cheese about 800 g. pre-remove from the refrigerator, then gently stir with 80 ml. maple syrup, zest of 1 lemon, 1/3 pumpkin puree, vanilla 1 pod and 3 eggs. Add each egg after thoroughly kneading the previous one. Stir with a fork or whisk, not a mixer. So that there is no excess air in the filling.
Собираем we collect cheese.
On the cooled cake we spread and level the pumpkin filling, then we do the same with the cheese filling and put the dessert in the oven for 50 minutes-1 hour at a temperature of 160C. At the bottom of the oven put a container with boiling (!) water for a steam bath.
The readiness of the cheesecake is checked by gently tapping the sides of the mold with a spoon. If only the middle trembles (10 cm in diameter), then it is ready. Leave the cheese in the oven until completely cooled, then put it in the refrigerator for a day. During this time, it settles and becomes dense, elastic and so very curd, all as I like.
Украшение decoration.
Wash pecans and fry in the oven at 160C until crispy. If the nuts are old or bitter, then soak them in clean water until they taste sweet, then dry iteratively at low temperatures (method wrote here).
Still hot nuts pour the remaining 9 ml of maple syrup and mix quickly so that it has time to absorb and not make the nuts wet. Spread the nuts on the cheese in any convenient order. For my drawing I needed 400gr, of which I chose only whole halves.
Life hack: to cut a cheesecake with such a dense nutty decoration on top, you need to put it in the freezer for 3-4 hours, and only then cut it very quickly.
For the whole cheese (1.7 kg) I used one bottle of maple syrup with a capacity of 189 ML. By eye, I added to the base, to the filling and nuts. You can change the proportions of the syrup to your taste.
The taste, of course, is unreal! The combination of Maple Pecan, spicy pumpkin and vanilla-lemon cheese is
All the subtleties of cooking cheesecakes can be read here.