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

1. Add the digestive cookies into the food processor, mix them and transfer to the bowl.
2. 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.
3. Transfer the mixture to the mold and level it well with the spoon. Refrigerate for at least 30 minutes.
4. 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.
5. After the time has passed, take it out and purée it with an immersion blender.
6. Add the mascarpone, cream cheese, and pumpkin puree in a bowl. Work everything quickly until you get a creamy mixture.
7. Add the sugar, ginger powder, cinnamon, lemon juice, and salt to the mixture and mix well.
8. Then add the eggs, one at a time, making one absorb well before adding the next.
9. Finally, add the liquid cream and quickly mix the filling of the pumpkin cheesecake until all is well combined.
10. Pour the filling over the biscuit base in the pan and level the surface of the dough with the help of a spatula.
11. Bake the pumpkin cheesecake in a preheated oven at 180°C/360°F for 1 hour.
12. Let it cool after baking. Refrigerate before serving for at least three hours or overnight.