PUMPKIN CHEESECAKE WITH CARAMEL. AROMATIC AUTUMN BAKING
Recipe for a mold with a diameter of 21 cm x 7 cm
Basis:
135 g melted cookies "To coffee"
50 g of butter
68 g of sugar
Cheesecake:
460 g of cream cheese
200 g of sugar
6 tbsp. flour
500 g of pumpkin puree
1 teaspoon of salt
0.5 teaspoons of cinnamon
eggs 5 pcs
1. Clean the pumpkin from seeds and skin, cut into pieces and cook until ready.
2. Grind the cookies into crumbs, add sugar and melted butter.
3. Using a mortar or a spoon, flatten the crumb in the form and bake at 170°C for about 10 minutes.
4. Puree the cooked pumpkin and cool.
5. Beat cream cheese with sugar until smooth.
6. Add eggs one at a time and mix well.
7. Add flour and mix.
8. Add pumpkin puree and cinnamon.
9. Mix well to a homogeneous mass.
10. Pour the mass onto the crumb and bake at a temperature of 150°C for about 1 hour (depending on the oven, it may be longer). The middle should not be liquid and wobble like jelly.
11. After baking, turn off the oven, leave the cheesecake inside, open the door a little after 5 minutes.
12. After 10 minutes, take out the cheesecake and leave it to cool on a wire rack for 1 hour.
13. Next, we go along the edges between the mold and the cheesecake with a special spatula or a thin knife so that it lags behind the mold, remove the ring, leave the bottom (if the mold is detachable) and send it to the refrigerator for the night.
14. When the cheesecake hardens well, you can remove the bottom and parchment (or foil), transfer it to a plate and decorate with caramel.
Caramel recipe:
Sugar 125
Glucose 125
Cream 250
Butter 75
1. Sugar and glucose are melted and brought to an amber color.
2. Heat the cream in a separate saucepan.
3. Add the cream a little at a time to the caramel and stir with a spatula. Be careful, because the caramel will bubble a lot.
4. Mix everything until smooth and turn off.
5. When the caramel has cooled a little, add soft butter and beat it with a blender, so the caramel will be smoother and shinier.
6. If you want salted caramel, add salt.
If suddenly there are stones of sugar that do not separate, you can strain the caramel through a sieve when cooked.
With the help of cream, you can adjust the density of the caramel, the more cream, the thinner it is.