This cheesecake is a real autumn delight. It combines the rich taste of pumpkin puree and the delicate texture of cheese filling. Thanks to a special baking method, the dessert is perfectly smooth, without cracks and bumps.
Ingredients for the base
- Shortbread (can be chocolate): 150 g
- Cocoa powder (if the cookies are not chocolate): 2 tsp
- Butter: 70 g
For the filling
- Sour milk cheese: 600 g Sour cream (20%): 100 ml
- Eggs: 5 pcs.
- Pumpkin puree: 300 g
- Sugar: 150 g
- Vanilla sugar: 1 bag
- Corn starch: 30 g
Making pumpkin cheesecake
For the base, grind the cookies in a blender until they become crumbs. If the cookies are not chocolate, add cocoa powder. Pour in the melted butter and mix thoroughly. Put the resulting mass in the form, form the bottom and sides of the same thickness. Put the base in an oven heated to 170°C for 5-7 minutes.
For the filling, beat the sour milk cheese with a blender to a uniform consistency so that there are no lumps. Add sour cream, pumpkin puree, vanilla and regular sugar. Mix, then add cornstarch and beat again with a blender.
Combine the ingredients. Add the eggs to the filling. Now don’t use a blender, just mix gently with a whisk to keep the mass airy.
Preheat the oven to 110°C. Place a bowl of boiling water on the lower level. Carefully pour the filling onto the prepared base, spread evenly and bake the cheesecake for about two and a half hours.
Keep the cheesecake in the oven until it cools, but leave the door open. Decorate the finished dish at your own discretion.