Pumpkin Cheesecake (on a Biscuit)

by Editorial Staff

Pumpkin cheesecake on a biscuit turns out to be very tender and tasty. Orange jelly nicely complements the flavor of the cheesecake but can be prepared without it if desired. Also, to simplify the process of making cheesecake, you can use ready-made commercial jelly.

Ingredients

For a biscuit:

  • Eggs – 2 pcs.
  • Sugar – 100 g
  • Flour – 75 g

For filling:

  • Curd cheese (Philadelphia, Almette, etc.) – 500 g
  • Cream (33%) – 200 ml
  • Eggs – 3 pcs.
  • Sugar – 150 g
  • Pumpkin (peeled) – 700-900 g
    or pumpkin puree – 300 g

For jelly:

  • Oranges – 2 pcs.
  • Sugar – 100 g (or to taste)
  • Gelatin – 20 g
  • Water (boiled, chilled) – 100 ml

Directions

  1. Prepare the ingredients for the pumpkin cheesecake.
  2. Peel the pumpkin and cut it into small pieces. Transfer the pumpkin to a baking sheet and bake until tender, about 25-30 minutes.
    (If the pumpkin starts to turn red, then cover it on top with foil.)
  3. If a lot of liquid is released from the pumpkin during baking, then first fold the soft pumpkin pieces onto a sieve.
  4. And then grind in mashed potatoes and cool. To prepare a cheesecake, you need 300 g of ready-made puree.
  5. Make a biscuit.
    Beat eggs with sugar until dense and thick foam.
  6. Add sifted flour.
  7. And gently use a spatula to stir it into the egg foam.
  8. Pour the biscuit dough into a mold (I used a 22 cm mold).
  9. Bake the sponge cake at 180 degrees for about 10-15 minutes, until tender.
  10. Combine cheese and sugar for the filling.
  11. Pour in heavy cream and stir.
  12. Stir in three eggs, one at a time.
  13. At the very end, stir in the cooled pumpkin puree.
  14. Place the filling over the biscuit.
    (If you are using a split pan for making cheesecake, cover the sides of the pan with foil so that water does not leak into the gap.)
  15. Transfer the cheesecake form to a deep baking sheet. Fill a baking sheet with hot water so that the water reaches the middle of the form.
    Bake the cheesecake in a water bath at 160-170 degrees for about 1 hour.
  16. Make jelly.
    Pour gelatin with water and leave to swell.
  17. Wash and squeeze the oranges.
  18. Coarsely chop the crusts, transfer to a saucepan and pour 500 ml of water over them. Bring to a boil and simmer for 10 minutes.
  19. Strain the resulting broth, add sugar, and mix.
  20. Add the swollen gelatin. Heat the orange broth until the gelatin is completely dissolved (do not bring to a boil).
  21. Pour in the juice, stir and cool to room temperature.
  22. Pour the jelly over the finished cheesecake (if there is still jelly, then it can be poured into glasses/molds and served as a separate dessert). Put the cheesecake mold in the refrigerator for 5-6 hours or more.
  23. Remove the well-chilled cheesecake from the mold and garnish to taste.

Enjoy your meal!

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