Cold Pumpkin Cheesecake
Baking and Desserts | American cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
12
Description
Cold Pumpkin Cheesecake
Ingredients
- Croutons - 4.2 oz
- Dried Apricots - 5.6 oz
- Raisins - 6.7 oz
- Shelled pumpkin seeds - ½ glasses
- Milk - 10 fl oz
- Chestnut puree - 10.6 oz
- Semi-soft cream cheese - ½ cans
- Orange Syrup - 5 fl oz
- Ground Cinnamon - to taste
- Agar-Agar - 5 teaspoons
- Nutmeg - to taste
- Grated Ginger Root - to taste
- Meyer Lemon Juice - 1 tablespoon
Step by Step guide
Step 1
Grind the breadcrumbs, dried apricots, raisins, and pumpkin seeds in a meat grinder. Mix until you achieve a thick, pliable mass.
Step 2
Grease a springform pan with olive oil. Spread the bread-fruit mixture in a thin layer across the bottom. Shape and smooth the edges with a knife.
Step 3
Blend the puree with cottage cheese, milk, syrup, lemon juice, and spices.
Step 4
Heat a small amount of the mixture and dissolve the agar-agar powder in it.
Step 5
Add the remaining mixture, heat it again, and pour it into the mold.
Step 6
Chill in the refrigerator.
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