Pumpkin cheesecake

Ingredients

Directions

1. 1

   Halve the pumpkin, remove the seeds with a spoon and cut into large cubes. Cook pumpkin in boiling salted water for about 20 minutes. Roast pumpkin seeds in a pan without fat while turning. Remove from the pan and let cool down. Coarsely chop the seeds. Half of the seeds with 1 tablespoon maple syrup. Mix brown rice pops, butter, 2 egg yolks and a pinch of salt. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Add pumpkin seed mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 25 minutes. Put the pumpkin in a sieve and let it cool down. Puree the pumpkin in a high bowl with a hand mixer. Take the base out of the oven, let it cool down and put it in a cool place.

2. 2

   Separate eggs. Stir curd cheese with stevia, milk and pumpkin puree until smooth. Stir in 5 egg yolks one after the other. Mix flour and starch. Slowly add flour to the pumpkin mixture and mix. Beat the egg white with a pinch of salt until stiff, fold into the quark mixture. Pour the pumpkin mass on the bottom and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for about 50 hours. Let rest in the switched off oven for about 10 minutes.

3. 3

   Take out and let it cool down on a cake rack. Remove the cake from the mould. Spread the edge of the cake with 2 tablespoons of maple syrup and press the remaining seeds onto the edge of the cake. Mix cranberries with juice and serve compote with the cake.