Ingredients
For 10 portions
For the base
50g
Butter, melted
150g
Graham crackers, crumbled
For the filling
400g
QimiQ Classic, room temperature
250g
Pumpkin, diced
50g
Brown sugar
50g
Butter
750g
Cream cheese, room temperature
250g
Sugar
2tbsp
Corn starch
4cl
Maple syrup
1pinch(es)
Ginger powder
1pinches
Nutmeg, ground
3
Egg(s)
For the topping
150g
QimiQ Whip, chilled
50g
Sour cream 20 % fat
50g
Sugar
1sachet(s)
Vanilla sugar
150g
Caramelized almonds , ground
Preparation
- For the base: add the melted butter to the graham cracker crumbs and mix well. Press firmly into a greased cake tin and stamp firmly with the bottom of a glass.
- For the filling: caramelize the pumpkin cubes with the brown sugar and butter and puree.
- Whisk the unchilled QimiQ Classic smooth. Add the (warm) cream cheese and mix well. Add the pumpkin puree, 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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