Cooking pumpkin cheesecake is an incredibly tender, tasty and satisfying delicacy. One small piece is enough to not only enjoy this dessert, but also to get enough. Pumpkin puree in the filling will give her tenderness and color, but the aroma of the cheesecake will still be orange-vanilla - so we will cheat and mask not everyone's favorite pumpkin flavor.
For a shortbread base, you only need three ingredients: any shortbread or sweet cracker, butter, and unsweetened cocoa powder. Forget about margarine and spread! The base of the filling is cream cheese. Originally, this cheese is Philadelphia, but recently it has simply disappeared from the shelves of Belarusian stores. That is why I use a product called Cream Cheese of local production - it is in no way inferior to foreign counterparts, and the price is quite reasonable.
Also, the cheesecake filling contains medium-sized raw chicken eggs, sugar (can be replaced with powdered sugar), vanilla sugar and orange zest for flavor, fatty sour cream (it turns out very tasty with heavy cream, but I was too lazy to make them)
Cooking pumpkin cheesecake is an incredibly tender, tasty and satisfying delicacy. One small piece is enough to not only enjoy this dessert, but also to get enough. Pumpkin puree in the filling will give her tenderness and color, but the aroma of the cheesecake will still be orange-vanilla - so we will cheat and mask not everyone's favorite pumpkin flavor.
For a shortbread base, you only need three ingredients: any shortbread or sweet cracker, butter, and unsweetened cocoa powder. Forget about margarine and spread! The base of the filling is cream cheese. Originally, this cheese is Philadelphia, but recently it has simply disappeared from the shelves of Belarusian stores. That is why I use a product called Cream Cheese of local production - it is in no way inferior to foreign counterparts, and the price is quite reasonable.
Also, the cheesecake filling contains medium-sized raw chicken eggs, sugar (can be replaced with powdered sugar), vanilla sugar and orange zest for flavor, fatty sour cream (it turns out very tasty with heavy cream, but I was too lazy to make them)
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