Ingredients
For 10 portions
For the base
50g
Butter, melted
150g
Digestive biscuits, crumbled
For the filling
400g
QimiQ Classic, unchilled
250g
Pumpkin, diced
50g
Brown sugar
50g
Butter
750g
Cream cheese, unchilled
250g
Sugar
2tbsp
Corn flour / starch
4cl
Maple syrup
1pinch(es)
Ginger powder
1pinches[prisen]
Ground nutmeg, ground
3
Egg(s)
For the topping
150g
QimiQ Whip Pastry Cream, chilled
50g
Sour cream 20 % fat
50g
Sugar
1sachet(s)
Vanilla sugar
150g
Caramelised almonds , ground
Preparation
- For the base: add the melted butter to the biscuit crumbs and mix well. Press firmly into a greased cake tin and stamp firmly with the bottom of a glass.
- For the filling: caramelise the pumpkin cubes with the brown sugar and butter and puree.
- Whisk the unchilled QimiQ Classic smooth. Add the (warm) cream cheese and mix well. Add the pumpkin puree, sugar, corn flour, maple syrup and spices and continue to whisk until completely smooth.
- Add the eggs, mix well and pour onto the biscuit base. Bake in the preheated oven at 110° C for 90 - 120 minutes, or until firm to the touch.
- Allow to chill for approx. 4 hours.
- For the topping: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of bowl). Add the sour cream, sugar, vanilla and almonds and continue to whisk at top speed until the required volume has been achieved.
- Spread onto the cold cheesecake and chill before serving.
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