Pumpkin Cheese Recipe Picture of Delicious Food
Pumpkin Cheese Recipe
The main thing is to mix everything well. It is better to bake the pumpkin. Boiled or cooked in the microwave, it will be too watery, there is no need for wine.
Curd 300 g
Pumpkin puree 300 g
Sugar 170 g
Cream 33% 100 ml
Mascarpone 250 g
Cream cheese 120 g
Egg 2 pcs
Salt 1/4 tsp
I have a cheese without a base, so for cooking it is better to take a form not with removable sides. Well, or be sure to put the form on a baking sheet and only then bake. This is to prevent the oil from running. Well, or make a base to your liking. I usually make it with anniversary cookies.
Beat eggs with sugar until white foam, add pumpkin puree, punctured with a blender, and beat for 1 minute. Then add all the other ingredients and beat until smooth.
Preheat the oven to 90 °. Grease the mold with a little oil and pour the cheesecake mass into it. If the mold has removable sides, then cover it with parchment first, and then grease. Tap the mold on the table. You can do this vigorously so that all air bubbles come out. We send to bake for 90-100 minutes. If after this time the middle of the cheesecake is shaking, this is normal, it should be so. Leave it to cool there in the oven. Then put it in the refrigerator and refrigerate for 8-10 hours. Now you can eat.