Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Creamy indulgent taste with less fat
Enhances the natural taste of the pumpkin
Quick and easy preparation
30
easy
Ingredients for 1 Cake tin 26 cm Ø
For the pumpkin puree
500
g
Pumpkin,
peeled, cut into pieces
For the base
150
Digestive biscuits
90
g
Butter,
melted
90
g
Pumpkin seeds
Butter,
for the baking tin
For the filling
500
g
QimiQ Classic,
unchilled
500
g
Cream cheese
350
g
Pumpkin puree
5
Egg(s)
50
g
Corn flour / starch
200
g
Sugar
1
package
Vanilla sugar
1
Lemon(s),
juice only
1
pinch(es)
Salt
1
small pinch(es)
Cinnamon
Method
1.
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.
2.
Preheat the oven to 140 °C (air circulation).
3.
For the base: add the melted butter to the cookie crumbs and mix well. Press firmly into the base of a greased cake tin.
4.
For the filling: blend the pumpkin puree with the remaining ingredients with an immersion blender until smooth.
5.
Fill the mixture into the cake tin and bake in the preheated oven for approx. 1 hour.
6.
Note: The cheesecake is soft after baking. Chill for approx. 6 hours to set completely.