Description
Delicate cheesecake with the decoration of bright, Sunny jelly! It has thin base of pastry and nuts, delicate pumpkin-cheesecake layer and orange jelly and orange pumpkins!
Ingredients
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Cookies
250 g
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Walnuts
100 g
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Cocoa powder
1 Tbsp
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Butter
100 g
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Cheese
500 g
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Pumpkin
200 g
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Chicken egg
2 piece
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Corn starch
1.5 Tbsp
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Vanilla sugar
1.5 tsp
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Sugar
120 g
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Pumpkin
190 g
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Orange
1 piece
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Gelatin
1 Tbsp
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Water
200 ml
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Powdered sugar
80 g
Cooking
For the base of the cheesecake: cookies grind in a blender.
Also chop the nuts.
Connect in a bowl, crumb the cookies, chopped nuts, cocoa. Mix well. Add melted butter, mix thoroughly.
In a baking dish (diameter 20 cm) put the mixture and tamping well formed bottom and high sides. Remove the form with the base in the fridge while we enjoyed the cheese layer.
For the cheesecake layer: cheese to RUB through a sieve or punch blender to get rid of grit.
Add to the cream cheese pumpkin puree (from a previously roasted or boiled pumpkin), eggs, vanilla sugar, corn starch. Mixed thoroughly until completely homogeneous.
Add sugar, stir again.
Get the form with the base from the fridge, spread the cottage cheese filling, even out the top. Sent to be baked in a preheated 180 degree oven for 45-50 minutes. Then turn off the oven and leave the cheesecake in the oven for 20 minutes, then unveiled the door and allow the cheesecake to fully cool down.
Jelly: Gelatin pour cold boiled water, let stand for 40 minutes. In a bowl, combine the pumpkin puree, zest and orange juice, icing sugar. Mix thoroughly.
The present gelatin put on a medium heat and, stirring constantly, bring to dissolve, without boiling it. Remove from heat and pour gelatin in pumpkin-orange mixture. Stir.
With a fully cooled cheesecake and pour on top of jelly, filling to the top of the sides of the cheesecake. Put into the fridge until fully cured jelly.
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