Pumpkin cheesecake
Pumpkin cheesecake is an autumn dessert that combines creamy cheesecake with delicate, aromatic pumpkin puree. The pumpkin gives the cake a warm color and subtle sweetness, while also making the dessert lighter and fluffier.
Preparation: 2h 10 min
Easy
Preparation: 2h 10 min
Easy
Ingredients:
- 500 g mascarpone
- 300 g powdered sugar
- 1 g orange peel
- 90 g butter
- 350 g chicken eggs, whole
- 80 g chicken eggs, yolk
- 60 g potato starch
- 500 g Quark, fresh cheese, semi-fat
- 500 g pumpkin puree CVR
- 250 g wheat flour 450
Method of cooking:
- Add 250 grams of wheat flour, 50 grams of powdered sugar, 90 grams of cold butter cut into smaller pieces, and 2 egg yolks to the bowl. Mix for 30 seconds at a speed of 8 rotations.
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