Description
In autumn bright, tangy-tart pumpkin cheesecake from the magazine "Khleb-Sol" (November, 2009 )
Ingredients
-
Pumpkin
250 g
-
The dough is flaky unleavened
200 g
-
Chicken egg
4 piece
-
Parmesan
40 g
-
Cream
200 ml
-
Cheese
70 g
-
Blue cheese
80 g
-
Salt
0.5 tsp
-
Nutmeg
0.5 tsp
Cooking
Pre-roll out thawed puff pastry to a thickness of 4-5 mm.
Form for baking grease oil and lay out in her dough (the dough should cover the bottom and sides of the form). Pierce the dough in several places with a fork so that it did not rise when baking.
On top of the dough lay out the diced flesh of pumpkin and blue cheese.
Beat the eggs with a pinch of salt till soft peaks form. Add the cream, pepper, nutmeg, grated Parmesan cheese and mix gently.
Fill in the form egg cream exactly to the border of the dough on the sides. Bake the pie in the oven for 40 minutes at 180 degrees. Serve hot. In my opinion, just perfect with a glass of dry red fragrant:)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.