Let's prepare the base. Grind the cookies into crumbs using a blender.
Add melted butter and stir. Transfer to a springform pan and press down along the bottom (no need to make sides).
Place the pan in an oven preheated to 160 degrees and bake for 10 minutes. Remove and cool.
Combine cheese, amaretto, cinnamon, pumpkin puree and sugar, mix with a whisk or mixer at low speed until smooth.
Add the eggs and yolks one at a time, mixing well after each addition.
Transfer the cream to the baked base.
Place the mold in an oven preheated to 160 degrees, at the bottom of which there is already a mold with boiling water. Bake the cheesecake for about an hour.
It is very important not to overcook the cheesecake in the oven, otherwise it may crack when cooling. It’s quite easy to determine if the cake is ready - tap the side of the pan with a spoon: only the middle of the finished cheesecake should shake (5-6 cm in the center).
Leave the finished cheesecake for 40 minutes in the oven turned off and slightly open, then remove and let cool at room temperature. After this, put it in the refrigerator for 4 hours, or better yet, overnight.
Before serving, run a knife along the sides of the pan, remove the side and transfer the cheesecake to a plate.
Slice and serve.
Enjoy your tea!
Cheesecakes have become very popular lately. These delicate desserts with a minimum of dough and a high cheese filling, won the hearts of gourmets. Culinary experts are vying with each other to offer different variations of these delicacies. But it’s autumn, which means we’ll add some color to the kitchen. We will prepare an unusually tender, bright autumn-style cheesecake with pumpkin, cottage cheese and a light nutty note. Put on your aprons, let's get started!
Ingredients:
- Shortbread cookies - 250 g (perfect with baked milk);
- Butter – 150 g;
- Walnuts – 1 cup;
- Eggs – 2 pcs.;
- Pumpkin puree – 250 g;
- Cottage cheese – 350 g;
- Potato starch – 1.5-2 tbsp. l.;
- Sugar – 150 g;
- Vanilla sugar, ground cinnamon - optional.
Simple recipe: cheesecake with pumpkin and cottage cheese
1. We will prepare the base for the cheesecake from cookies and nuts. To do this, let's take any shortbread, for example, “Baked milk”, “For tea”, etc. and pass them through a meat grinder along with the nuts. You can also puree them in a blender or food processor. Add softened butter to the resulting nut-sand crumbs.
2. Knead the dough for the base. At first it will seem that the butter is separate and the crumbs are separate, but after a few minutes they will turn into a loose, crumbly, but homogeneous mass.
3. Place the dough, which resembles grated dough, into a springform pan and, pressing firmly, distribute it over the entire bottom and sides. Place the base in the cold for 15-20 minutes.
4. Now let’s get started with the actual filling for the future cheesecake. Let's combine all the components necessary for it: cottage cheese, starch, eggs, sugar, etc.
5. Using an immersion blender at high speed, blend all the ingredients, turning them into a homogeneous pale orange mass. If desired, you can add spices: vanilla and cinnamon.
6. Transfer the resulting curd and pumpkin filling onto the base into a baking dish.
7. Bake for 45-50 minutes at a temperature of 180-190⁰.
8. After the finished cheesecake is removed from the oven, it must be allowed to cool completely. Then carefully remove it from the mold.
9. If small cracks appear on the surface, don’t worry, it will even give your baked goods a touching touch of authenticity and naivety.
10. Decorate the pie with ground cinnamon or grated chocolate.
11. By the way, such pastries will be at any family evening.
Moderately sweet, aromatic and richly bright, pumpkin cheesecake prepared according to our simple recipe with a photo, will become a favorite guest of autumn tea parties. Try it yourself!
A recipe for lovers of desserts with a distinct pumpkin flavor. Bright, tender and very easy to prepare pumpkin cheesecake. Homemade cheesecake is an infrequent guest on our holiday tables, although it is one of the simplest cakes that does not need to be cut, soaked, or decorated in any special way. Yes, yes, cheesecake is much simpler than our traditional “Napoleons” and “honey cakes”. And I also rarely bake it, although I know very well that there is practically no special fuss with it. You don’t even need to knead the dough - it’s made from ready-made cookies. It takes about seven minutes to mix the cream, no more. The baking process has its own subtleties, I will tell you about them today. Plus, you need to bake the cheesecake the day before the planned event, because it comes to perfection in the refrigerator. Just like any other cake.
Ingredients:
- 425 g pumpkin puree
- 680 g cream cheese
- 3 eggs
- 1 yolk,
- 2 tablespoons flour,
- ¼ cup sour cream,
- 1.5 cups sugar,
- ½ tablespoon cinnamon,
- 1/8 tablespoon nutmeg,
- 1/8 tablespoon cloves,
- 1 packet vanilla sugar
- pack of “Yubileinoe” cookies (125 g),
- 80 g butter
Cooking method
You need to start cooking with pumpkin puree. It will require a piece of pumpkin weighing approximately 650-750 grams. I peeled the pumpkin, cut it into pieces, put it in a saucepan with a thick bottom, filled it with water, brought it to a boil and then simmered it over low heat for half an hour. During this time, the pumpkin became completely soft. Next, I drained the water, kept the pumpkin in the sieve for half an hour so that the remaining excess liquid evaporated, and then rubbed it through the sieve. You can see in detail how to make puree.
Then I made the cheesecake base. It is traditionally made from store-bought cookies. You can take ginger, for example. I had the usual anniversary. A pack weighing 125 grams. We need to make fine crumbs from the cookies. Usually a combine is used. I don't have one. But a grater with small round cells produces perfect crumbs.
The butter should be very soft. I first took it out of the refrigerator and did not melt it. In about half an hour the oil itself became very soft.
The essence of preparing the base is as follows: the butter is mixed with cookie crumbs. It turns out to be such a clear enough ball.
It needs to be distributed over the surface of the springform pan. I placed a sheet of tracing paper on the bottom of the pan because otherwise the cheesecake might stick. We make the layer thin enough and go a little over the sides - about 2 centimeters. It is not necessary to achieve perfectly even sides.
Then this base needs to be baked separately in the oven. Preheat it to 180 degrees, put the pan in the oven for exactly 7 minutes. Remove and cool.
Let's move on to the cream. Take cream cheese. Mine is Almette. You can buy it at any large supermarket. 4 jars. The cheese must be beaten with a mixer at high speed for five minutes until it becomes airy.
Beat until a homogeneous liquid mass is formed.
Pour the cream into the cooled buttered cookie base.
Well, the main thing is how to bake. There is one nuance here. If you want the surface of your cheesecake to be as smooth as in the photo and not crack, then do the same as me. Place an unnecessary container on the bottom of the oven. I have an old frying pan without a handle. Heat the oven to 160-165 degrees. At the same time, put water in a kettle to boil. When the oven is hot, pour boiling water into the pan. And place the cheesecake pan on the middle level.
The cheesecake needs to be baked for exactly one hour. Then turn off the oven. Do not open the door (!). Keep the cheesecake in the turned off oven for two hours. Then you can open the oven and put the cheesecake on the table. Once it has cooled to room temperature, put it in the refrigerator. He must spend at least 8 hours there. And I personally cover the mold with a lid so that nothing cracks.
Then you can take out the cheesecake, run a blunt knife along the edge of the mold, unfasten the lock, and remove the ring. Serve the cheesecake either directly on the bottom or transfer it to a plate.
That's it. Goes well with this cheesecake maple syrup, chopped nuts, whipped cream, melted chocolate.
Bon appetit!
Pumpkin cheesecake - simple and very delicious dessert. Prepared without baking, based on baked pumpkin puree, with the addition of orange, cottage cheese and nuts, the cheesecake is tender, light and pleasantly refreshing.
Extremely simple and unpretentious to prepare, pumpkin cheesecake has a bright, attention-grabbing and appetizing appearance. Such a colorful, light and tasty dessert will not go unnoticed. festive table and will bring bright colors to everyday tea drinking. Try it!
Prepare the ingredients according to the list.
Remove the seeds and lightly cut the surface of the pumpkin pieces - this will help the pumpkin bake faster.
Place the pumpkin in an oven preheated to 200-220 degrees and bake for 45-50 minutes, until soft.
To make the cheesecake base: measure out the cookies, add a handful of nuts and grind until finely crumbled. You can use a blender or just crumble everything with a regular rolling pin.
Add spices to the crushed liver to taste. I add ground cinnamon and 1 tsp. orange zest. Then gradually, adding in small portions, pour in the melted butter.
Mix everything thoroughly until a homogeneous mixture is obtained. When the consistency becomes similar to wet sand, it’s ready.
Prepare the dessert pan and line the bottom with baking paper if necessary. I use a springform baking dish with a diameter of 20 cm.
Place the mixture in the pan, smooth it out and press down with a spoon or potato masher. Then place the pan in the refrigerator for 30-40 minutes to allow the cheesecake base to cool and firm slightly.
To prepare the curd mixture, measure the cottage cheese, add vanilla sugar, warm milk, honey or sugar to taste.
Mix everything thoroughly or beat in a blender until you obtain a smooth, homogeneous mass.
Separate the pulp of the baked pumpkin from the peel and grind to a puree. If the pumpkin is very juicy, at this stage the puree can be strained - it will become denser in consistency, and the layers in the finished dessert will be more pronounced.
Add spices: 1 tsp. orange zest, 1-2 tbsp. orange juice(to taste), honey or sugar, as well as a little ground nutmeg and ginger. Mix everything.
Prepare gelatin according to package instructions. I use instant gelatin, so I just add a little more hot water and stir until dissolved.
Add a portion of prepared gelatin to warm pumpkin puree. Stir and cool slightly.
Meanwhile, separate a small amount of curd mass and add a second portion of prepared gelatin to it. Mix everything thoroughly and then add the resulting mixture to the main curd mass. If the curd mass turns out to be very thick, you can dilute it a little more by adding a little warm milk.
The pumpkin and curd mixture can be mixed or placed in layers in a mold. I prefer the last option.
Place the pumpkin and curd mixture into the mold, in small portions - 2 tablespoons each, alternating layers.
Shake the pan slightly to distribute the filling evenly.
When the filling begins to set, take a bamboo skewer, dip it into the filling and draw lines horizontally, vertically and diagonally in different directions, as if you were already dividing the cheesecake into pieces.
Place the prepared cheesecake with pumpkin, cottage cheese and cookies in the refrigerator for 3-4 hours, or even better, overnight, for final cooling.
Once the cheesecake is completely set, dip the blades of a knife in hot water, pat dry with a towel, and then carefully run the blade along the sides of the pan, loosening the cheesecake.
Remove the pumpkin cheesecake from the pan and decorate as you like. I usually just drizzle white chocolate over the cheesecake, but if you want something a little different, you can make marshmallow frosting (aka “chewy marshmallows”).
To prepare the frosting, combine marshmallow pieces and butter. And then heat in a water bath or in the microwave, stirring, until a homogeneous liquid mixture is obtained. Add 1 tbsp. lemon juice and mix everything thoroughly. If desired, you can add a little sifted powdered sugar to taste (for sweetness). I don't do this because I like how the tartness in the frosting offsets the sweetness of the cheesecake.
Decorate the surface of the cheesecake with the prepared glaze. Add marshmallow pieces if desired. Place the cheesecake in the refrigerator for another 5-10 minutes to set the frosting, then serve!
Pumpkin cheesecake is ready! Bon appetit!
Preparation
Please be aware that pumpkin cheesecake made with these ingredients may not be classified as dietary dishes. This is due to the fact that it contains heavy cream, condensed milk and cow's milk. If you're not counting calories, we recommend you start making this no-bake English pie now.
First of all, you need to prepare the base for the pumpkin cheesecake. To do this, take a blender and use it to grind the required amount of oatmeal cookies until crumbly. Add cow's milk and honey to the resulting mass. Then mix everything well. The finished oat mixture should be as dense as possible. Place it in a suitable round pan so that the thickness of the cake does not exceed one centimeter. Place the resulting preparation in the refrigerator to infuse.
Meanwhile, cover the gelatin with water and leave to swell. In a separate bowl, mix pumpkin puree with condensed milk. If the resulting mass is thick enough, add a small amount of ordinary water. After this, be sure to boil the pumpkin mixture. In any case, the pumpkin will need to be mixed with swollen gelatin.
After this, take cottage cheese (curd cheese) and combine with the prepared pumpkin mixture. Also add powdered sugar to the mixture, then beat everything together with a mixer. At this stage, the workpiece can be supplemented with a few drops of orange food coloring so that the future cheesecake has a brighter and more appetizing color. However, this is optional.
Now take the heavy cream and beat it well in a separate bowl. Add the resulting mass to the pumpkin puree. Then mix the mixture thoroughly.
At this stage, remove the form with the crushed powder from the refrigerator. oatmeal cookies. The previously made cheesecake base should already be well frozen. Place the pumpkin mixture on top of the finished crust and carefully smooth it out so that there are no uneven spots. Place the resulting preparation back into the refrigerator compartment for a couple of hours to infuse.
When your Homemade English Pumpkin Cheesecake with Cream Cheese is ready, remove from pan, portion and serve. Friends and family will surely be happy with such a delicious and appetizing pie, created without baking. All that remains is to wish you Bon appetit, because this concludes our simple step-by-step photo recipe.
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