PUMPKIN CHEESECAKE

Pumpkin pie is a popular dessert and it was made in autumn to provide an outlet for surplus pumpkin. The base is made with spiced cinnamon and ginger biscuits or Maria-type biscuits. If you decide to use this type of biscuit, add a teaspoon of cinnamon, ginger and nutmeg. You can use a ceramic tart mould or a detachable mould. If you choose the latter, don’t forget to line it with baking paper and cover the base with aluminium foil so that no water from the bain-marie enters it.
Rations 10 people
Prep Time8 hrs 10 mins
Cooking time30 mins

Products to prepare it with

Ingredients

For the biscuit base

  • 250 g of seasoned lotus or Maria biscuits
  • 100 g of butter in pieces

For the cream cheese and pumpkin

  • 320 g pumpkin puree (320 g pumpkin + 200 g water)
  • 250 g cream cheese at room temperature
  • 250 g mascarpone cheese
  • 120 g of honey
  • 4 eggs size L
  • 60 g of flour
  • ½ teaspoon cinnamon powder
  • ½ teaspoon ginger powder
  • ½ teaspoon of nutmeg

Step by step preparation

For the biscuit base

  • Open the Chefbot and insert the blade accessory. Add the seasoned biscuits and program 5 seconds at speed 9. If you use Maria-type biscuits, you must add the spices at this stage (½ teaspoon cinnamon, ginger and nutmeg).
  • Add the butter in pieces and program 9 seconds at speed 8.
  • Place the biscuit mixture in the cake mould and let it rest in the refrigerator.

For the pumpkin purée for desserts

  • Open the Chefbot and add the 200 g of water without any accessories. Program the steam function for 5 minutes at 120°C and speed 0.
  • Place the shallow steam basket and inside it the 250 g pumpkin pieces. Set the steam function for 15 minutes at 100ºC and speed 0.
  • Open the Chefbot, taking care not to burn yourself, remove the pumpkin from the cooking water and set aside.

For the cream cheese and pumpkin

  • Open the Chefbot and place the whisk accessory. Add the cream cheese, the mascarpone cheese and the honey. Program 30 seconds at speed 3.
  • Add the flour, cinnamon, ginger, nutmeg and pumpkin purée and set for 3 minutes at speed 3.
  • Add the eggs one by one and programme 2 minutes at speed 3.
  • Pour the mixture onto the biscuit base and smooth the surface with the spatula.
  • Place the mould on a tray with water covering two fingers of the mould.
  • Bake for 60 minutes in a preheated oven at 180°C with heat up and down.
  • Leave to cool for at least 6 hours.
  • Serve cold with some sour cream.

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