Pumpkin Cheesecake
Baking and Desserts | American cuisine
⏳ Time
3 hours
🥕 Ingredients
18
🍽️ Servings
12
Description
Recipe by John Smith, head pastry chef at a popular American restaurant.
Ingredients
- Butter - 6.3 oz
- Powdered Sugar - 8.5 oz
- Almond - 2.8 oz
- Chicken Egg - 6 pieces
- Wheat Flour - 12.3 oz
- Salt - 0.1 oz
- Raw cane sugar - 3.5 oz
- Pumpkin - 2 lbs
- Ground Cinnamon - 0.2 oz
- Olive Oil - 1 fl oz
- Semi-soft cream cheese - 14.1 oz
- Sour Cream - 5.3 oz
- Mascarpone Cheese Unagrande - 3.5 oz
- Vanilla extract - 0 fl oz
- Sea Buckthorn - 3.5 oz
- Water - 3 fl oz
- Sugar - 6.7 oz
- Pumpkin seed oil - 0.7 oz
Step by Step guide
Step 1
First, prepare the dough. Whip the butter and 120 grams of powdered sugar together. Add two eggs to this mixture and stir until smooth. Then, add the flour and salt.
Step 10
Now prepare the sea buckthorn puree. Blend the sea buckthorn, water, and sugar together. Bring to a boil and strain through a sieve.
Step 11
The final component of the dish is caramel with pumpkin seeds. Caramelize the sugar in a skillet, add the seeds, and spread the mixture onto a silicone mat.
Step 12
Place the kulich on a plate and top it with cheesecake. Garnish with caramel and pumpkin seeds.
Step 2
Roll out the dough and bake for 15 minutes at 356°F.
Step 3
Blend the prepared dough and mix it with butter and 50 grams of sugar.
Step 4
Place the dough in a high-sided baking dish and bake for 15 minutes at 356°F. Allow to cool.
Step 5
Prepare the cheese mixture. Peel the pumpkin and cut it into large cubes.
Step 6
Combine the pumpkin with oil and spices, and bake for 30 minutes at 356°F.
Step 7
Then blend the pumpkin with a blender and strain it through a sieve.
Step 8
Combine the pumpkin with the cheese, sour cream, powdered sugar, vanilla, and eggs.
Step 9
Pour the resulting cheese and pumpkin mixture over the shortcrust pastry and bake for 90 minutes at 212°F. Allow to cool and cut into portions.
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