Ingredients
For 1 Cake tin 26 cm Ø
For the pumpkin puree
500g
Pumpkin, peeled, cut into pieces
For the base
150g
Digestive biscuits
90g
Butter, melted
90g
Pumpkin seeds
g
Butter, for the baking tin
For the filling
500g
QimiQ Classic, unchilled
500g
Cream cheese
350g
Pumpkin puree
5
Egg(s)
50g
Corn flour / starch
200g
Sugar
1package
Vanilla sugar
1
Lemon(s), juice only
1pinch(es)
Salt
1small pinch(es)
Cinnamon
Preparation
- For the pumpkin puree: place the diced pumpkin into an oven proof dish and sprinkle with the brown sugar. Cover with aluminium foil and stew in the oven at 160 °C for approx. 40 minutes. Allow to cool slightly and blend smooth using an immersion blender.
- Preheat the oven to 140 °C (air circulation).
- For the base: add the melted butter to the cookie crumbs and mix well. Press firmly into the base of a greased cake tin.
- For the filling: blend the pumpkin puree with the remaining ingredients with an immersion blender until smooth.
- Fill the mixture into the cake tin and bake in the preheated oven for approx. 1 hour.
- Note: The cheesecake is soft after baking. Chill for approx. 6 hours to set completely.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.