LET’S ADD SOME YELLOW
Looking for another way to use pumpkin? Why not to include it in common dishes? We love pumpkin as ingredient and here you can see how we used it in cheesecake. Check it out!
- BASE (diameter 28cm)
200g of crusched Petit Beurre buiscuits (aprox. 25 pcs)
100g of melted butter
2 tbs of white sugar
700g of cream cheese
300g of mascarpone cheese
5 tbs of white sugar
1 pc of vanilla sugar
lemon juice (squeezed 1 medium lemon)
pumpkin puree (1 can or homemade as we did)
- CRUMBLE TOPPING
125g of butter (softened)
125g of flour
65g of brown sugar
1 tbs of ground cinemon
- In medium bowl mix crushed Petit Beurre biscuits, sugar and melted butter until it develops wet sandy texture. Place it in the cake mold (28 cm) with baking paper at the bottom. Press it evenly with a bottom of the glass or some other item with flat bottom. Bake it in the oven for 5 min on 200C.
- Mix eggs with sugar and vanilla sugar with a mixer until mixture binds together. Add cream cheese, mascarpone cheese and lemon juice and stir it with spoon/wooden spoon for a bit and then mix it with a mixer to combine it all together evenly.
- Pour a little bit more than a half of cream mixture on previously prepared base (have in mind quantity of pumpkin puree you will add to other half of cream mixture)
- Put it in a freezer for 25-30 minutes.
- To other half of cream mixture add pumpkin puree and stir it with a wooden spoon until it combines.
- After 25 minutes in a freezer, pour other half of the cream mixture on top. Bake it for 30 minutes at 180C.
- Prepare crumble topping, Mix softened butter, flour, brown sugar and cinnamon. Stir until all ingredients are evenly incorporated, Mixture should have same sandy and wet texture as it was the case at base layer of this same cake.
- Top the cheesecake with crumble and bake for another 25 minutes.
- After baking, leave cheesecake to cool down to a room temperature and then refrigerate overnight. Once it is completely cooled, slice and serve.