Cheesecake is a classic among classics.
A recurring dessert both at home, when the pastry chef in us invades us or we want to look good with our guests, as well as in restaurants, whose menus he usually frequents.
Although there are many ways to prepare it and with very different results, the omnipresence of this sweet can end up cloying.
That's when we need a twist to keep us from getting bored with it.
Our cake follows the style of those from La Viña, in San Sebastián, but with a pastry vegetable par excellence: pumpkin, which when roasted gives the dessert an extra natural sweetness and a juicy texture.
We also raise the sweet tooth decibels with the help of a chocolate coating, since the pumpkin and this ingredient make a good team.
As roasting pumpkin expressly for the cake can be a tedious task - and expensive, taking into account the prices of electricity - I recommend taking advantage of it to roast more quantity and eat it either alone, with a little honey and cinnamon, or use it in a one of the many recipes we have at El Comidista, such as this Moorish salad of roasted pumpkin or dressed with toasted butter and almonds.
Difficulty
To be a dessert, none.
Ingredients
For the cake
600 g of cream cheese (Philadelphia type)
300 ml of cream (with a minimum of 35% fat)
180 g white sugar
4 medium eggs
1 tablespoon of cornstarch
350 g of roasted pumpkin (about 750 raw)
For coverage
100 ml of cream
60g butter
100 g of chocolate for desserts (with 70% cocoa)
Preparation
Wash and dry the pumpkin well, cut it lengthwise or into pieces, place it on the baking sheet skin side up, and bake for 45 minutes at 180 degrees with heat up and down.
Let cool and remove the skin and the pipes.
Preheat the oven to 200 degrees with heat up and down, without turning on the fan.
With the help of electric rods, beat the cream cheese for about two minutes or until you get a creamy result.
Add the sugar little by little and beat for about three more minutes, or until it has been completely integrated.
Then add the eggs.
It is important to do it one at a time, including the next one when the previous one has already been completely mixed with the rest of the ingredients.
Add the roasted pumpkin, and beat again until it has completely dissolved with the batter, which will have taken on a more orange color.
To finish, include the cream and mix again until the result is equally homogeneous.
Cover a 20-22 cm mold with baking paper and pour the dough inside, place in the oven at medium height and cook between 40 and 50 minutes, depending on whether you want more or less creamy.
Cover with aluminum foil after 20 minutes so that it does not burn on top.
When it is ready, turn off the oven and, with the door ajar, let it cool for three to four hours inside it.
When it is already at room temperature, prepare the topping: heat the cream in a saucepan over medium heat and remove before it reaches a boil, add the chocolate little by little without stopping stirring until it has completely dissolved and then add butter, which will give it shine.
Pour it carefully over the cake and let it cool completely.
Once cold, keep in the fridge.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef's Ombudsman by sending an email to defensoracomidista@gmail.com
