Pumpkin Cheesecake
Baking and Desserts • American
Description
Recipe by John Smith, head pastry chef at a popular American restaurant.
Ingredients
- Butter 5 oz
- Powdered Sugar 10 oz
- Almond 5 oz
- Chicken Egg 6 pieces
- Wheat Flour 10 oz
- Salt 0 oz
- Raw cane sugar 5 oz
- Pumpkin 0 lbs
- Ground Cinnamon 0 oz
- Olive Oil 0 fl oz
- Semi-soft cream cheese 15 oz
- Sour Cream 5 oz
- Mascarpone Cheese Unagrande 5 oz
- Vanilla extract 0 fl oz
- Sea Buckthorn 5 oz
- Water 5 fl oz
- Sugar 5 oz
- Pumpkin seed oil 0 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 2
Roll out the dough and bake for 15 minutes at 355°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 355°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 355°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 210°F. Allow to cool and cut into portions.
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.
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