Cheesecake with sour cream glaze

COOK TIME
105 mins

TOTAL TIME
825 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash pumpkin, halve, core and cut into thin slices. Place on the baking tray. 1⁄4 Mix tsp cinnamon and brown sugar, sprinkle pumpkin with it. Bake in a hot oven for about 30 minutes. Leave to cool a little.

2. 2

   Meanwhile melt 100 g butter, let it cool down a little. Fill the biscuits into a freezer bag, close it and crumble finely with a rolling pin. Mix cookie crumbs and liquid butter. Place 4 sheets of aluminium foil (approx. 35 cm long) crosswise on a work surface. Place a springform pan (26 cm Ø) in the middle of the surface. Fold up the aluminium foil on the outside wall, fold the edge firmly and press down. Grease the mould. Add the cookie crumb mixture and press it down evenly with your hands to form a base. Keep cold.

3. 3

   Turn down the oven temperature (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Push a fat pan (deep baking tray) into the oven and fill it to a good 2 cm high with boiling water. Finely puree the pumpkin in a tall mixing bowl. Mix the puree, cream cheese, 200 g sour cream, 200 g sugar and 1 packet of vanilla sugar well with the whisks of the mixer. Sift the starch on top and stir in. Stir in eggs. Pour the pumpkin cream cheese mixture onto the biscuit base and smooth it down. Place the mould in the hot water bath in the fat pan. Bake the cake for about 1 hour.

4. 4

   For the icing, stir 300 g sour cream, 40 g sugar, 1 sachet vanilla sugar and lemon zest until smooth. Pour the icing onto the cake approx. 15 minutes before the end of the baking time, smooth it down and bake it to the end. Remove from the oven, remove aluminium foil and let the cake cool down in the tin, preferably overnight.

Nutrition Facts

KCAL
410 kcal

CARBS
33 g

FATS
26 g

PROTEINS
8 g