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Rio Briati Ricotta Pumpkin Cheesecake
Gateaux and Cakes
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QimiQ
Benefits
Longer presentation times without loss of quality
Quick and easy preparation
Enhances the natural taste of added ingredients
Ingredients for 10 portions
For the base
150 g
Oreo® cookies, crumbled
40 g
Butter,
melted
For the filling
200 g
QimiQ Cream Base
550 g
Rio Briati Ricotta
150 ml
Whipping cream 36 % fat
220 g
Egg(s)
350 g
Pumpkin puree
20 g
Corn flour / starch
200 g
Sugar
5 g
Vanilla sugar
20 ml
Lemon juice
Method
1.
For the base: add the melted butter to the cookie crumbs and mix well. Press firmly into the base of a greased cake tin.
2.
For the filling: mix the ingredients together with an immersion blender until smooth and fill into the cake tin.
3.
Bake in a waterbath at 120 °C for approx. 60 minutes.