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Pumpkin cheesecake

INGREDIENTS
For the base:
250g of digestive biscuits 25g (2 tbsp) of brown sugar 7g (1 tsp) of honey 80g (1/4 cup) of butter (melted)
For the filling: 300g of pumpkin (cleaned) 250g (1 cup) of mascarpone 350g (1 1/2 cups) of cream cheese 150g (3/4 cup) of sugar 3g (1 tsp) of ground ginger 3g (1 tsp) of cinnamon 40ml (3 tbsp) of lemon (juice) A pinch of salt 2 eggs 2 egg yolks 200ml (3/4 cup) of whipping cream
METHOD
- Add the digestive cookies into the food processor, mix them and transfer to the bowl.
- Add the brown sugar, honey, and butter and mix until all is well combined. Prepare the mold (22cm - mold size) by covering all sides with parchment paper and greasing with butter.
- Transfer the mixture to the mold and level it well with the spoon. Refrigerate for at least 30 minutes.
- Wash the pumpkin, peel it, remove the seeds and cut it into small pieces. Put it to cook in a pot with 100g of water over low heat for at least 10 minutes.
- After the time has passed, take it out and purée it with an immersion blender.
- Add the mascarpone, cream cheese, and pumpkin puree in a bowl. Work everything quickly until you get a creamy mixture.
- Add the sugar, ginger powder, cinnamon, lemon juice, and salt to the mixture and mix well.
- Then add the eggs, one at a time, making one absorb well before adding the next.
- Finally, add the liquid cream and quickly mix the filling of the pumpkin cheesecake until all is well combined.
- Pour the filling over the biscuit base in the pan and level the surface of the dough with the help of a spatula.
- Bake the pumpkin cheesecake in a preheated oven at 180°C/360°F for 1 hour.
- Let it cool after baking. Refrigerate before serving for at least three hours or overnight.
*Recipe on video and text may differ from each other!
How to cook Pumpkin cheesecake:
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