Pumpkin and cinnamon cheesecake
FOR THE BASE
Ingredients · Servings 6
- Ground cinnamon
- 150 g dry biscuits
- 125 g Butter
- Ground cinnamon
- 600g net cooked pumpkin (obtained from approximately 550g of raw pumpkin)
- 250 g Spreadable cream cheese
- 250 g condensed milk
- 12 g Fish glue
- 200 g Fresh cream
- Cinnamon
- 150 g Fresh cream
- 15 g icing sugar
Method · 1 h
- Crush the biscuits, mix them with melted butter and cinnamon, press them into the pan, and refrigerate. Cook the pumpkin, purée it, and add it to...
- Crush the biscuits, mix them with melted butter and cinnamon, press them into the pan, and refrigerate. Cook the pumpkin, purée it, and add it to...
- Crush the biscuits, mix them with melted butter and cinnamon, press them into the pan, and refrigerate. Cook the pumpkin, purée it, and add it to...
- Crush the biscuits, mix them with melted butter and cinnamon, press them into the pan, and refrigerate. Cook the pumpkin, purée it, and add it to...
- Crush the biscuits, mix them with melted butter and cinnamon, press them into the pan, and refrigerate. Cook the pumpkin, purée it, and add it to...
Crush the dry biscuits, mix them with melted butter and cinnamon, press them into the cake pan and put them in the refrigerator.
Cook the pumpkin, blend it into a puree and combine it with the cream cheese, cinnamon and gelatin.
Dissolve the condensed milk with gelatin, add it to the mixture and mix well.
Whip the cream separately, fold it into the filling, and pour it into the cake pan. Chill in the refrigerator for 45 hours.
DECORATION: Unmold the cheesecake, add whipped cream and sprinkle with cinnamon.
Rate the recipe
Make your voice heard, chef!
