Description
Tender and flavorful cheesecake! It infused the sweetness of pumpkin, a touch of citrus and a slight coconut aftertaste!
Ingredients
-
Cheese
500 g
-
Sugar
250 g
-
Butter
100 g
-
Sour cream
120 g
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Chicken egg
3 piece
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Semolina
6 Tbsp
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Pumpkin
350 g
-
Orange
1 piece
-
Coconut shavings
40 g
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Corn starch
3 Tbsp
-
Vanilla sugar
1 tsp
Cooking
To the pumpkin puree add 50 grams of sugar, orange zest and starch. Mix well.
In curd add 150 grams of sugar, sour cream, melted butter, coconut and vanilla sugar.
Well break the immersion blender to the cheese mass has become homogeneous, creamy.
In a separate bowl whisk the eggs and 50 grams of sugar.
In the cottage cheese mass add semolina.
Add whipped with sugar eggs.
Well again, beat the cottage cheese in a blender and leave to stand for 20 minutes.
Baking dish (I have 22 cm in diameter) covered with parchment the bottom of a little sprinkle semolina.
Spread one third of cheese mass, level.
On top spread half of the pumpkin-apelsinnoy a mass level. Then repeat the cheese layer, pumpkin-orange cheese and finish again. Bake in a preheated 180 degree oven for 50 minutes, readiness check wooden stick.
To give the cheesecake to cool in pan, then carefully flip onto a plate and remove overnight in the refrigerator to Mature.
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