Pumpkin cheesecake
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ingredients
150 g Bebe biscuits , marina, any… 80 g melted butter 250 g pumpkin 400 g soft cottage cheese powdered sugar to taste 1 pk larger egg 100 g plain flour special 00 1 crucible sour cream 100 ml whipped cream 150 g chocolate at least 60%
progress
Pumpkin cheesecake, suitable for any occasion and especially for autumn. Soft, creamy, fluffy…
1.
First, prepare the biscuit crust. Mix the ground biscuits with butter and press into the bottom of a round baking tin lined with baking paper, preferably 18 CM in diameter. Bake at 160 degrees for 10 minutes. Let the shell cool after removing it.
2.
Pumpkin filling – hollow out the pumpkin, bake, and puree well. Do not sweeten the pumpkin with anything. Spread on cooled biscuit base.
3.
Cottage cheese filling – mix cottage cheese with egg, sugar, plain flour, and sour cream. You can also add vanilla flavouring. Spread over pumpkin filling and bake at 160 degrees for about an hour.
4.
Filling: ganache of good quality chocolate, at least 60%. Heat the cream, but so that it does not boil, set aside. Pour the chocolate let it melt and pour over the cheesecake. Leave in the fridge to set well.
