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easy &quick

Rio Briati Ricotta Pumpkin Cheesecake

QimiQ Benefits

  • Longer presentation times without loss of quality
  • Quick and easy preparation
  • Enhances the natural taste of added ingredients
Rio Briati Ricotta Pumpkin Cheesecake
Rio Briati Ricotta Pumpkin Cheesecake

Ingredients

For 10 portions

  • For the base

  • 150g

    Oreo® cookies, crumbled

  • 40g

    Butter, melted

  • For the filling

  • 200g

    QimiQ Sauce Base

  • 550g

    Rio Briati Ricotta

  • 150ml

    Whipping cream 36% fat

  • 220g

    Egg(s)

  • 350g

    Pumpkin puree

  • 20g

    Corn starch

  • 200g

    Sugar

  • 5g

    Vanilla sugar

  • 20ml

    Lemon juice

Preparation

  1. For the base: add the melted butter to the cookie crumbs and mix well. Press firmly into the base of a greased cake tin.
  2. For the filling: mix the ingredients together with an immersion blender until smooth and fill into the cake tin.
  3. Bake in a waterbath at 250 °F for approx. 60 minutes.
Some doughy looking food

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