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QimiQ
Benefits
Creamy indulgent taste with less fat
Enhances the natural taste of the pumpkin
Quick and easy preparation
30
easy
Tips
Almond cookies can be used instead of Oreo® cookies.
Ingredients for 1 Cake tin 26 cm Ø
For the pumpkin puree
500
g
Pumpkin,
peeled, cut into pieces
40
g
Brown sugar
For the base
260
g
Oreo® cookies, crumbled
60
g
Butter,
melted
Butter,
for the baking tin
For the filling
250
g
QimiQ Classic,
room temperature
500
g
Cream cheese
150
g
Sour cream 15 % fat
350
g
Pumpkin puree
5
Egg(s)
50
g
Corn starch
80
g
Sugar
1
package
Vanilla sugar
1
Lemon(s),
juice only
1
pinch(es)
Salt
1
small pinch(es)
Cinnamon
1
pinch(es)
Cardamom
For the topping
300
g
Sour cream 15 % fat
60
g
Sugar
Method
1.
For the pumpkin puree: place the diced pumpkin into an oven proof dish and sprinkle with the brown sugar. Cover with aluminium foil and stew in the oven at 160 °C for approx. 40 minutes. Allow to cool slightly and blend smooth using an immersion blender.
2.
Preheat an oven to 280 °F (air circulation).
3.
For the base: add the melted butter to the cookie crumbs and mix well. Press firmly into the base of a greased cake tin.
4.
For the filling: blend the pumpkin puree with the remaining ingredients with an immersion blender until smooth.
5.
Fill the mixture into the cake tin and bake in the preheated oven for approx. 1 hour.
6.
For the topping: whisk the sour cream with the sugar until smooth. Spread the mixture onto the cake and bake for further 10 minutes.
7.
Note: The cheesecake is soft after baking. Chill for approx. 6 hours to set completely.
