Pumpkin Cheesecake with Ginger Snap Base
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
Minutes
25
Difficulty
easy
Ingredients
For 10 portions
For the ginger base
50g
Butter, melted
200g
Ginger snaps, crumbled
For the filling
400g
QimiQ Classic, room temperature
750g
Cream cheese, room temperature
250g
Pumpkin puree
250g
Sugar
35g
Corn starch
50ml
Maple syrup
2g
Ginger powder
2pinches
Nutmeg, ground
150g
Egg(s)
For the topping
150g
QimiQ Whip, chilled
50g
Sour cream 20 % fat
50g
Sugar
15g
Vanilla extract
150g
Caramelized almonds , ground
Preparation
- 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.
- 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.
- 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.
- Allow to chill for approx. 4 hours.
- 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.
- Spread onto the cold cheesecake and chill before serving.
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