Pumpkin Cheesecake. British Dessert: Pumpkin Cheesecake No Bake Pumpkin Cheesecake recipe with photo step by step
We are preparing the base. Grind the cookies into crumbs using a blender.
Add melted butter and stir. We shift it into a detachable form and tamp it down along the bottom (no need to make sides).
We send the form to the oven preheated to 160 degrees and bake for 10 minutes. We take out and cool.
Combine cheese, amaretto, cinnamon, pumpkin puree and sugar, mix with a whisk or mixer at low speed until smooth.
Add eggs and yolks one at a time, mixing well after each addition.
We shift the cream into the baked base.
We put the form in an oven preheated to 160 degrees, at the bottom of which there is already a form with boiling water. Bake the cheesecake for about an hour.
It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. It is quite easy to determine the readiness of the cake - tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
We leave the finished cheesecake for 40 minutes in the switched off ajar oven, then take it out and let it cool at room temperature. After that, put in the refrigerator for 4 hours, and preferably overnight.
Before serving, we run a knife along the walls of the form, remove the side and transfer the cheesecake to a dish.
Cut and serve.
Happy tea!
Let's prepare the shortbread dough for the base of the cheesecake: rub the chilled butter on a coarse grater.
Add 1/2 cup sugar.
Add two chicken eggs to butter and sugar.
Add the sifted flour and knead the dough very quickly. It should be firm, but pliable. We wrap it in cling film and send it to the refrigerator for 30 minutes. 
We start preparing the filling for the cheesecake: we peel the pumpkin (if there are bones, they need to be removed) and cut into circles 1 cm thick (or into pieces of another shape), put it in a baking dish and send it to the oven preheated to 180 degrees. Cook until the pumpkin is soft (I baked in 35 minutes).
During the time spent in the oven, the pumpkin will cook completely, become soft, so you can easily puree it with a fork (you can also puree it with a blender or mixer).
We mix the cottage cheese with a glass of sugar and grind it thoroughly with a blender. You can also grind the cottage cheese through a sieve, then add sugar at the end and then mix thoroughly.
Take the dough out of the refrigerator and divide it into two parts. One part of the dough should be slightly larger - it will go to the side of the pie, and the smaller part will go to the bottom. We roll out a smaller part of the dough along the diameter of the form and cover the bottom (the diameter of my form is 21 cm). From most of the dough we form a long sausage and, using a rolling pin, roll it into a long cake about 6-8 mm thick, line the sides of the mold, pressing it to the bottom. We make several punctures throughout the shortcrust pastry and cover everything with foil, pour dry peas on the foil. This is necessary so that the dough does not rise and bubble. We send the shortbread base of the cheesecake for 15 minutes in the oven, heated to 180 degrees.
After the time has elapsed, we take out the form from the oven, remove the foil along with the peas (the peas do not need to be thrown away, they have dried out a little, and this will not affect their taste). And on the sand base lay out the curd-pumpkin filling.
Put the pumpkin cheesecake in a preheated oven at 160 degrees and bake for 1 hour.
The most delicate pastries are ready, it remains only to wait until it cools down and can be served on the table.
The most delicious pumpkin cheesecake just melts in your mouth!
Bon appetit!
Pumpkin Cheesecake is a simple and delicious dessert. Made without baking, on the basis of baked pumpkin puree, with the addition of orange, cottage cheese and nuts, the cheesecake is tender, light and pleasantly refreshing.
Extremely simple and unpretentious in cooking, pumpkin cheesecake has a bright, eye-catching and appetizing appearance. Such a colorful, light and tasty dessert will not go unnoticed on holiday table and will bring bright colors to everyday tea drinking. Try it!
Prepare the ingredients according to the list.
Remove the seeds and lightly cut the surface of the pumpkin pieces - this will bake the pumpkin faster.
Place the pumpkin in an oven preheated to 200-220 degrees and bake for 45-50 minutes, until soft.
To prepare the cheesecake base: measure out the cookies, add a handful of nuts and grind everything into fine crumbs. You can use a blender or just crush everything with a regular rolling pin.
Add spices to the crushed liver to taste. I add ground cinnamon and 1 tsp. orange peel. Then gradually, adding in small portions, pour in the melted butter.
Mix everything thoroughly until a homogeneous mixture is obtained. When the mass becomes similar in consistency to wet sand, it's ready.
Prepare a dessert dish and line the bottom with parchment paper if needed. I use a 20 cm springform pan.
Pour the mixture into the mold, smooth and tamp down with a spoon or potato masher. Place the mold in the refrigerator for 30-40 minutes to allow the cheesecake base to cool and firm slightly.
To prepare the curd mixture, measure the cottage cheese, add vanilla sugar, warm milk, honey or sugar to taste.
Mix everything thoroughly or beat in a blender until a smooth, homogeneous mass is obtained.
Separate the baked pumpkin pulp from the peel and grind to a puree. If the pumpkin is very juicy, you can strain the puree at this stage - it will become more dense in consistency, and the layers in the finished dessert will be more pronounced.
Add spices: 1 tsp. orange peel, 1-2 tbsp. orange juice (to taste), honey or sugar, and a little ground nutmeg and ginger. Mix everything.
Prepare the gelatin according to package instructions. I use instant gelatin, so I just add a little more hot water and stir until dissolved.
Add a serving of prepared gelatin to warm pumpkin puree. Stir and refrigerate slightly.
In the meantime, separate a small amount of the curd mass and add the second portion of the prepared gelatin to it. Mix everything thoroughly, and then add the resulting mixture to the main curd mass. If the curd mass turned out to be very thick, it can be diluted a little more by adding a little warm milk.
pumpkin and cottage cheese mixture can be mixed or laid out in a form in layers. I prefer the last option.
Put the pumpkin and cottage cheese mixture into the mold, in small portions - 2 tablespoons each, alternating layers.
Shake the mold lightly so that the filling is evenly distributed.
When the filling begins to set, take a bamboo skewer, dip it into the filling and draw lines horizontally, vertically and diagonally in different directions, as if already dividing the cheesecake into pieces.
Put the prepared cheesecake with pumpkin, cottage cheese and cookies in the refrigerator for 3-4 hours, and even better - overnight, for final cooling.
When the cheesecake is completely set, dip the blades of the knife in hot water, pat dry with a towel, and then carefully run the blade along the sides of the pan, separating the cheesecake.
Remove the pumpkin cheesecake from the mold and decorate as you wish. I usually just drizzle white chocolate on the cheesecake, but if you want something unusual, you can make marshmallow icing (aka “chewy marshmallows”).
To make the frosting, combine the marshmallow pieces and butter. And then heat in a water bath or in the microwave, stirring, until a homogeneous liquid mixture is obtained. Add 1 tbsp. lemon juice and mix thoroughly. If desired, you can add a little sifted powdered sugar to taste (for sweetness). I don't do this because I love how the sourness in the frosting sets off the sweetness of the cheesecake.
Decorate the surface of the cheesecake with the prepared icing. Add marshmallow pieces if desired. Place the cheesecake in the fridge for another 5-10 minutes to harden the glaze, and then serve!
Pumpkin Cheesecake is ready! Bon appetit!
Delicate sweet pumpkin buttercream on a melt-in-your-mouth shortcrust base is the perfect dessert for any occasion. Delicious cheesecake!
How to make cheesecake at home? Do you think that expensive products are needed for this cake? Confectioner Evgenia Kaluzhinova knows how to make a cheesecake effortlessly and spend not much time on it. Today we will prepare a cold British cheesecake with pumpkin.
Interesting Facts
- British cold cheesecake does not need to be baked.
- The first mention of a cake that looks like a cheesecake dates back to ancient Greece.
- In ancient Greece, cheesecake was prepared like this: the cheese was crushed with honey and flour, and then baked.
- Cheesecake was the favorite dish of Gaius Julius Caesar.
Ingredients
For the base
- Cookies - 600 g;
- butter - 240 g;
For creamy caramel
- Sugar - 225 g;
- water - 65 ml;
- cream 35% fat - 250 ml;
For filling
- Leaf gelatin - 15 g;
- pumpkin - 300 g;
- creamy caramel - 250 g;
- cream cheese - 380 g;
- cinnamon - to taste.
Recipe
1. For the base, grind the usual crumbly cookies in a blender and mix with melted butter.
2. We take a detachable form, moisten the sides with water, cover them with acetate film or cellophane and lay out the base there, tamping tightly. The sand base should be about 1 cm thick. Put in the refrigerator for 15-30 minutes.
3. For the filling: soak sheet gelatin in water. Cut the pumpkin and put it to boil.
4. Make soft caramel: mix sugar and water, put on the stove and cook until the caramel turns brown.
5. Add hot cream and mix thoroughly.
6. Throw the boiled pumpkin into a colander and pierce with a blender. Mix with caramel. Add squeezed gelatin.
7. Mix cream cheese with a blender until soft and mix with pumpkin-caramel mass. At the end, add cinnamon.
8. Pour the finished filling onto the base and put in the refrigerator for 6 hours. Bon appetit!
Cooking
Please be aware that pumpkin cheesecake made with the ingredients suggested cannot be categorized diet meals. This is due to the fact that it contains heavy cream, condensed milk and cow's milk. If you are not counting calories, we recommend that you start preparing this no-bake English pie right now.
First of all, you need to prepare the base for the pumpkin cheesecake. To do this, take a blender and use it to grind required amount oatmeal cookies until crumbly. Add cow's milk and honey to the resulting mass. Then mix everything well. The finished oat mixture should be as dense as possible. Put it in a suitable round shape so that the thickness of the cake does not exceed one centimeter. Put the resulting workpiece in the refrigerator for infusion.
Meanwhile, pour gelatin with water and leave to swell. In a separate bowl, mix pumpkin puree with condensed milk. If the resulting mass is thick enough, add a small amount of plain water to it. After that, be sure to boil the pumpkin mixture. In any case, the pumpkin will need to be mixed with swollen gelatin.
After that, take the curd ( cottage cheese) and combine with the cooked pumpkin mass. Also add powdered sugar to the mixture, then beat everything together with a mixer. At this stage, the blank can be supplemented with a few drops of orange food coloring so that the future cheesecake has a brighter and more appetizing color. However, this is optional.
Now take heavy cream and beat well in a separate bowl. Add the resulting mass to the pumpkin puree. Then stir the mixture thoroughly.
At this stage, remove the form with chopped oatmeal cookies. The previously made cheesecake base should already be well set. Put the pumpkin mass on top of the finished cake and carefully level it so that there are no irregularities. Send the resulting workpiece back to the refrigerator compartment for a couple of hours to infuse.
When your homemade English pumpkin cheesecake with cream cheese is ready, remove it from the mold, divide into portions and serve. Friends and relatives will surely be happy with such a delicious and mouth-watering pie created without baking. It remains only to wish you bon appetit, because this is where our simple step-by-step photo recipe ends.
