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QimiQ
Benefits
Quick and simple preparation
Reduces skin formation and discoloration, enabling longer presentation times
Real dairy cream product, cannot be over whipped
One bowl preparation
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
25
easy
Ingredients for 10 portions
For the ginger base
50
g
Butter,
melted
200
g
Ginger snaps,
crumbled
For the filling
400
g
QimiQ Classic,
room temperature
750
g
Cream cheese,
room temperature
250
g
Pumpkin puree
250
g
Sugar
35
g
Corn starch
50
ml
Maple syrup
2
g
Ginger powder
2
pinches
Nutmeg,
ground
150
g
Egg(s)
For the topping
150
g
QimiQ Whip,
chilled
50
g
Sour cream 20 % fat
50
g
Sugar
15
g
Vanilla extract
150
g
Caramelized almonds ,
ground
Method
1.
For the ginger base: add the melted butter to the ginger snap crumbs and mix well. Press firmly into a greased cake tin and stamp firmly with the bottom of a glass.
2.
For the filling: whisk QimiQ Classic smooth. Add the (warm) cream cheese and mix well. Add the pumpkin, sugar, corn starch, maple syrup and spices and continue to whisk until completely smooth.
3.
Add the eggs, mix well and pour onto the ginger base. Bake in the preheated oven at 220 °F for 90 - 120 minutes, or firm to the touch.
4.
Allow to chill for approx. 4 hours.
5.
For the topping: lightly whip the cold QimiQ Whip 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.
6.
Spread onto the cold cheesecake and chill before serving.
