Pumpkin Cheesecake
I suggest you to cook a delicious and healthy baking - a pumpkin cheesecake. The cheesecake comes out tender, flavorful.
Ingredients
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Pumpkin0,5 kg
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Cottage cheese0,5 kg
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Egg4 pcs
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Sugar1 glass
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Starch2 tbsp
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Water50 ml
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Vanilla2 pinch
Steps
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1. First, clean a fresh and sweet «dessert» pumpkin out of a dense thick rind and cut it into small and not too thick pieces for the pumpkin to be cooked in the oven or in a microwave oven finely. Bake it until complete softening, the pumpkin flesh should be grinded into puree easily. Depending on the type and method of baking you may need from 20 to 35 minutes.
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4. When the consistency of cottage cheese and pumpkin puree becomes completely homogeneous and, one might even say «smooth», you can stop whisking. To fasten the entire curd mass we will use potato/corn starch. It is better to dissolve it in a small volume of cold water and pour the resulting starch milk in pumpkin-cottage cheese mass. If the pumpkin is juicy and therefore the sauce turns out watery, it is better to enter the starch through a strainer (!) right in the pumpkin puree, in small portions and immediately mixing the starch with the mass to avoid lumps.
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6. Then send whipped egg whites to the cottage cheese mass, dividing them into small portions. Thus, we will achieve the most gentle and homogeneous, «suffle» structure of the cheese layer in comparison with what you would get if you just put the eggs in the curd at the stage of mixing of the products.
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7. It remains to pour the resulting bright and airy cottage cheese in a detachable form. Pre-cover the bottom with parchment paper and grease the sides with any oil without smell using a brush. Bake pumpkin cheesecake without excessive structures or water baths – at the usual 180 degrees for about 40 minutes. Do not let it fry or darken on the top somehow. When the specific baking cracks begin to appear on the top of the cheesecake, indicating the evaporation of the excess of moisture, it can be removed.
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