Pumpkin cheesecake

COOK TIME
90 mins

TOTAL TIME
90 mins

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.

Nutrition Facts

KCAL
270 kcal

CARBS
38 g

FATS
8 g

PROTEINS
10 g