The pumpkin season is just around the corner.
If you don't just want to enjoy autumn vegetables in soup, this delicious cake is the alternative.
More and more yellow and orange splashes of color are now showing in the garden and on the roadside.
Late summer and autumn are approaching and bringing with them lots of tasty pumpkins again.
But what if the
pumpkin soup or the pumpkin risotto slowly comes out of your ears?
You can also eat pumpkins as a cake, as the "lady at the grill" Anja Auer proves with this recipe.
The Pumpkin Cheesecake, the pumpkin cheesecake, is easy to bake, tastes sweet, juicy and offers space for individual topping options.
You need this type of pumpkin for the pumpkin cheesecake
A conventional Hokkaido pumpkin fits best here.
This is known to be of a more solid nature, which is why you have to "get it soft" before it can be pureed.
There are two ways to do this: You can boil or bake the Hokkaido squash (in the oven or on the grill).
You don't have to remove the shell for this!
This is
soft
with this
type of pumpkin
and can also be used.
It also gives the cake a nice color later.
You need these spices for the pumpkin cheesecake
We're not heading straight for Christmas yet, but the days are getting shorter and shorter.
Baking gingerbread and making mulled wine are also not on the program yet, but cinnamon, ginger and turmeric are already ringing in the autumn phase.
Anyone who knows the famous Pumpkin Spice Latte from Starbucks knows that these
spices go well with the pumpkin
.
Trying out other spices is of course not forbidden.
This is used as a topping on the pumpkin cheesecake
There are various options
for topping the
pumpkin cheesecake
.
In this recipe, dabs of cream are simply placed on the outer edge of the cake and roasted walnuts are placed on top.
But if you want, you can also conjure up a completely different casting of your choice.
This makes the pumpkin cheesecake particularly juicy
When mixing the ingredients, you should be careful not to mix in too much air, otherwise there is a risk that the
cheesecake will lose some of its typical creamy consistency
.
The saving tip for the pumpkin season: How to cut pumpkins without force
The recipe for the pumpkin cheesecake
Servings:
1
Preparation time:
20 minutes
Preparation time:
90 minutes
Ingredients for the pumpkin cheesecake
Ingredients for the floor:
200 g ladyfingers
100 g butter
Ingredients for the filling
250 g pumpkin (Hokkaido)
600 g cream cheese
400 g sour cream
200 g of sugar
4 eggs
1 tbsp cornstarch
1 teaspoon cinnamon
0.5 tsp ginger
0.5 tsp turmeric
1 pinch of nutmeg
How to bake the pumpkin cheesecake
Core the Hokkaido squash, cut into large pieces and boil - or bake - in a little water until it has softened.
Finely puree the soft Hokkaido pumpkin.
Melt the butter.
Place the ladyfingers in a freezer bag and beat them into crumbs with a rolling pin.
Stir butter into the crumbs and spread on a greased springform pan or lined with baking paper and press down a little.
Mix the sour cream, cream cheese, sugar, eggs and cornstarch together.
Stir the pumpkin and spices into half of the mixture.
Now first spread the orange filling and then the white filling on the bottom.
If you want, you can draw streaks into it with a wooden stick.
Bake the pumpkin cheesecake at 150 degrees for about 1 to 1.5 hours on the grill or in the oven.
The cake should stay light.
The recipe for pumpkin cheesecake in the video
Anja Auer is editor-in-chief of the BBQ & Food magazine "Die Frau am Grill". In addition, she runs the largest YouTube channel on the subject of "barbecuing" which is produced by a woman in German-speaking countries. Most of the recipes are not only successful on the grill, but also on the stove and in the oven. You can find more recipes at www.die- frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill
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