Cold Pumpkin Cheesecake
Baking and Desserts • American
Description
Cold Pumpkin Cheesecake
Ingredients
- Croutons 5 oz
- Dried Apricots 5 oz
- Raisins 5 oz
- Shelled pumpkin seeds ½ glasses
- Milk 10 fl oz
- Chestnut puree 10 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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