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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 base
50
g
Butter,
melted
150
g
Graham crackers,
crumbled
For the filling
400
g
QimiQ Classic,
room temperature
250
g
Pumpkin,
diced
50
g
Brown sugar
50
g
Butter
750
g
Cream cheese,
room temperature
250
g
Sugar
2
tbsp
Corn starch
4
cl
Maple syrup
1
pinch(es)
Ginger powder
1
pinches
Nutmeg,
ground
3
Egg(s)
For the topping
150
g
QimiQ Whip,
chilled
50
g
Sour cream 20 % fat
50
g
Sugar
1
sachet(s)
Vanilla sugar
150
g
Caramelized almonds ,
ground
Method
1.
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.
2.
For the filling: caramelize the pumpkin cubes with the brown sugar and butter and puree.
3.
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.
4.
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.
5.
Allow to chill for approx. 4 hours.
6.
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.
7.
Spread onto the cold cheesecake and chill before serving.
