Pumpkin cheesecake

This dessert can be prepared in different ways: with or without pastries, with different fillings and additives. If you do not know what a cheesecake is and how to cook it at home - this article is for you!

Ingredients

• 125 g shortbread cookies;
• 60 g verse. oils;
• 15 g of cocoa powder;
• 0.5 kg of Philadelphia cheese;
• 250 g of pumpkin puree;
• 150 g of powdered sugar;
• 2 chicken eggs;
• 50 g of sour cream;
• 25 g of corn starch;
• vanillin;
• 1 tbsp. grated orange peel.

Directions

1. First, prepare the base of the cheesecake: beat with a blender cocoa powder with cookies and butter. Spread the mass in a form with a diameter of 16 cm, forming the sides. Immediately send the cake to bake at 180 ° C for 10 minutes. The base should have time to cool before going back to the oven, but with the filling.
2. Cut the pumpkin into large cubes and bake in the oven at 180 ° C until soft. When ready, cool the baked pumpkin and beat with sugar with a blender. Stir in the vanilla and orange peel puree - these additives give an incredible cheesecake flavor without increasing calories.
3. Add the cheese to the pumpkin mixture and beat thoroughly with a blender. Then add one egg at a time, kneading with a spoon, but not beating. Add sour cream, and starch and stir until smooth.
4. Lay the prepared filling on the base, level. Bake in a water bath for about 65-75 minutes on medium heat at 160 ° C. When ready, remove the form from the water bath and leave it in the open oven for another 1.5 hours.
5. To make the pumpkin cheesecake ripe and compacted, wrap the form in cling film and leave it overnight in a cool place.