Description
For me the autumn has two characters: kastanie and pumpkin! To ciscocom I've always been indifferent, I tried in a cafe pumpkin cheesecake and fell in love... I Want to share this delicacy with you!
Ingredients
-
Cookies
210 g
-
Cheese
700 g
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Chicken egg
3 piece
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Cream
100 ml
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Pumpkin
600 g
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Sugar
200 g
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Vanilla sugar
10 g
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Sour cream
200 g
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Butter
100 g
Cooking
Pumpkin wash, peel, cut into slices and cook for a couple 30 minutes or bake in the oven.
Cookies grind into crumbs
Melted butter mixed with crumbs.
Split form lay baking paper, to form the bottom of the pie, rammed a mixture of cookies. Send the form into the fridge for 20 minutes (can be longer now prepare the filling).
Meanwhile, prepare a filling. Cheese can grind in a blender, but I always grind through a sieve. Yes, it's longer and more complicated, but the result is worth it: cheese puff, delicate pasta.
Smeshaem grated cheese with cream, add eggs, 150 g sugar, kneaded until a homogeneous mixture.
Pumpkin Porirua, slept 3 tablespoons pumpkin puree in a separate bowl.
Basic pumpkin weight of lead in cottage cheese mixture, stir at high speeds.
Pour the filling into prepared and cooled shortbread base. Carefully tap the form on the table to remove excess air bubbles.
Bake about 60 minutes at a temperature of 170 degrees. Mix the sour cream with the remaining 50 g of sugar and remaining pumpkin ground and cover the pie with this cream. Put into the oven for another 10 minutes.
Give the cheesecake to cool in the form. Better before serving to let it sit a few hours in the refrigerator (I leave overnight).
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