Posted by & filed under Desserts, Snacks.


Pumpkins time. A very delicate cheesecake that will love adults and children. It looks very delicious and could be the main dish at any holiday table.

PumpkinCheesecake

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Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients:

• One middle size butter squash pumpkin 800 g
• 500 g cottage cheese soft
• 1 cup sugar / 200 g
• 5 eggs middle size / 270 g
• 2 tbsp. corn starch / 20 g
• 25 g poppy seeds
• Zest from 1 orange
• 1 cup sour cream / 100 g

Directions:

Pumpkin mixture:
1. Pealed and cut 800 g of pumpkin. Bake it for 30 minutes with 360°F/180°C
2. Grind baked pumpkin
3. Leave 100 g of ground pumpkin for Top mix
4. To the rest 700g of ground pumpkin adds 70 g of sugar, zest, 2 eggs and 1 tbsp. of cornstarch and mix well.
Cheese mixture:
5. Boil 25 g of poppy seeds for 15 minutes. Drain and dry.
6. Mix with blender 500 g of cottage cheese and 100 g of sugar.
7. Add 2 eggs, 1 tbsp. of cornstarch and 25 g of dried poppy seeds and mix well.
Top mixture:
8. Mix 100 g of sour cream, 30 g of sugar, 1 egg and 100 g of ground pumpkin
Bake:
9. Take the bake form diameter 25” and place bake paper at the bottom
10. With tablespoon add 1 tbsp. of cheese mixture and 1 tbsp. of the pumpkin mixture. Fill the form.
11. Shake a little form.
12. Bake for 40 minutes in the preheated oven at 365°F/180°C
13. After 40 minutes add Top mixture to the baked cheesecake and bake 10 minutes more
http://www.efoodmaster.com/pumpkin-cheesecake/

Nutrition Facts

20 Servings = 2 000 g
Amount Per Serving = 100 g

Calories 111 per Serving

% Daily Value*

Total Fat 3.5g  4%
Saturated Fat 1.5g  7%
Cholesterol 54mg  18%
Sodium 124mg 5%
Total Carbohydrate 15.1g  5%
Dietary Fiber 0.3g  1%
Total Sugars 11g
Protein 5.9g
Vitamin D 5mcg  24%
Calcium 57mg  4%
Iron 1mg  4%
Potassium 194mg  4%

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