Cheesecake with pumpkin and cottage cheese. Cheesecake with pumpkin and cottage cheese - a simple recipe Pumpkin cheesecake recipe with a photo step by step

Preparing the base. Grind the cookies into crumbs using a blender.

Add melted butter and mix. We shift it into a split form and tamp it along the bottom (you do not need to make the sides).

We send the form into an oven preheated to 160 degrees and bake for 10 minutes. We take out and cool.

Combine cheese, amaretto, cinnamon, pumpkin puree and sugar, mix with a whisk or mixer at low speed until smooth.

Add eggs and yolks one at a time, kneading well after each addition.

Transfer the cream to the baked base.

We put the form in an oven preheated to 160 degrees, at the bottom of which there is already a form with boiling water. We bake the cheesecake for about an hour.

It is very important not to overexpose the cheesecake in the oven, otherwise it may crack when cooled. Determining the readiness of the cake is quite easy - knock on the side of the mold with a spoon: only the middle of the finished cheesecake should shake (5-6 cm in the center).

Leave the finished cheesecake for 40 minutes in the turned off ajar oven, then take it out and let it cool at room temperature. After that we put it in the refrigerator for 4 hours, and preferably overnight.

Before serving, we draw a knife along the walls of the form, remove the side and transfer the cheesecake to the dish.

Cut and serve.

Enjoy your tea!

Prepare shortcrust pastry for the base of the cheesecake: rub the chilled butter on a coarse grater.

Add 1/2 cup sugar.

Add two chicken eggs to the butter and sugar.

Pour in the sifted flour and knead the dough very quickly. It should turn out to be elastic, but docile. We wrap it in plastic wrap and send it to the refrigerator for 30 minutes.

We start preparing the filling for the cheesecake: peel the pumpkin (if there are seeds, they need to be removed) and cut into circles 1 cm thick (or into pieces of another shape), put in a baking dish and send to an oven preheated to 180 degrees. Cook the pumpkin until soft (I baked it in 35 minutes).

During the time spent in the oven, the pumpkin will cook completely, become soft, so it can be easily mashed with a fork (you can also puree with a blender or mixer).

Mix cottage cheese with a glass of sugar and grind thoroughly with a blender. You can also grind the cottage cheese through a sieve, then add sugar at the end and then mix thoroughly.

We take the dough out of the refrigerator and divide it into two parts. One part of the dough should be slightly larger - it will go to the side of the pie, and a smaller part to the bottom. Roll out a smaller part of the dough along the diameter of the mold and cover the bottom (the diameter of my mold is 21 cm). We form a long sausage from most of the dough and use a rolling pin to roll it into a long cake with a thickness of about 6-8 mm, line the sides of the form, pressing it to the bottom. We make several punctures throughout the shortcrust pastry and cover everything with foil, pour dry peas on the foil. This is to prevent the dough from rising and bubbling. We send the shortbread base of the cheesecake for 15 minutes to the oven, preheated to 180 degrees.

After the time has elapsed, we take the form out of the oven, remove the foil along with the peas (the peas do not need to be thrown away, they have dried out a little, and this will not affect their taste). And put the pumpkin-curd filling on a sand base.

Put the pumpkin cheesecake in an oven preheated to 160 degrees and bake for 1 hour.

The most delicate pastry is ready, you just have to wait until it cools down and can be served.

Delicious pumpkin cheesecake just melts in your mouth!

Bon Appetit!

Delicate buttery cream of sweet pumpkin on a melting-in-your-mouth sandy base is the perfect dessert for any occasion. Delicious cheesecake!

How to make a cheesecake at home? Do you think this cake needs expensive products? Confectioner Evgenia Kaluzhinova knows how to make a cheesecake effortlessly and spend little time on it. Today we'll make a cold British pumpkin cheesecake.

Interesting Facts

1. British cold cheesecake does not need to be baked.
2. The first mention of a cake similar to a cheesecake dates back to the times of Ancient Greece.
3. In ancient Greece, cheesecake was prepared like this: the cheese was ground with honey and flour, and then baked.
4. Cheesecake was Guy Julius Caesar's favorite.

Ingredients

For the base

• Cookies - 600 g;
• butter - 240 g;

For creamy caramel

• Sugar - 225 g;
• water - 65 ml;
• cream 35% fat - 250 ml;

For filling

• Sheet gelatin - 15 g;
• pumpkin - 300 g;
• creamy caramel - 250 g;
• cream cheese - 380 g;
• cinnamon to taste.

Recipe

1. For the base, grind ordinary crumbly cookies in a blender and mix with melted butter.

2. We take a detachable form, moisten the sides with water, cover them with acetate film or cellophane and put the base there, tamping tightly. The sand base should be about 1 cm thick. Put in the refrigerator for 15-30 minutes.

3. For the filling: soak the sheet gelatin in water. Cut the pumpkin and set to cook.

4. Making soft caramel: mix sugar and water, put on the stove and cook until caramel turns brown.

5. Add hot cream and mix thoroughly.

6. Throw the boiled pumpkin in a colander and punch with a blender. Mix with caramel. Add squeezed gelatin.

7. Stir the cream cheese with a blender until soft and mix with the pumpkin-caramel mass. Add cinnamon at the end.

8. Pour the finished filling onto the base and refrigerate for 6 hours. Bon Appetit!

For all lovers of cheesecakes, we offer another successful version of this delicious cheese dessert. This time we shape the pumpkin version by adding a smooth orange puree to the main ingredients of the filling. For the rest, we follow all the basic principles of preparation - the main thing in the dessert is to leave cream cheese, keep the base of crushed cookies with melted butter, bake the product in a "water bath" at a low temperature. Everything, as in.

Pumpkin cheesecake turns out to be very delicate, with a creamy texture and a pleasant yellowish tint. The taste of the pumpkin itself is almost imperceptible here, so you can safely treat even the fierce lovers of this universal autumn fruit with a slice of an appetizing dessert.

Ingredients:

• pumpkin puree - 250 g (about 350 g of peeled pumpkin);
• cream cheese "Almette" or the like - 500 g;
• sugar - 120 g;
• eggs - 2 pcs.;
• cream 33-35% - 150 ml;
• potato starch - 10 g;
• ground cinnamon - ½ tsp;
• vanilla sugar - a bag (8-10 g).

For the basics:

• shortbread cookies ("Jubilee", "Maria" or the like) - 150 g;
• butter - 70 g;
• cocoa powder - 1 tbsp. spoon.

Pumpkin cheesecake recipe with photo step by step

1. We grind cookies in any way - the easiest way is to use a blender, but it is also not forbidden to knead the products with a rolling pin, pass through a meat grinder, put in a bag and knock with a hammer for chops, etc. The degree of grinding is adjustable to taste - you can save large "fragments" or grind the biscuits into powder.
   
2. Fill the crumbs with melted and cooled butter.
   
3. Add cocoa powder, knead the mass. The detachable form (in our example, with a diameter of 20 cm) is laid along the bottom with parchment paper. Dump the oiled crumbs to the bottom and distribute them evenly over the entire area. We ram it with our fingers or, for example, with the bottom of a glass - we form an even cake of the same thickness.
   
4. We put a form with a sand base for 15 minutes in an oven preheated to 160 degrees. Cool down the cake.
   
5. At the same time, we prepare the pumpkin layer. Combine the previously prepared and cooled pumpkin puree with vanilla and regular sugar, mix. The method for making puree is described in the recipe.
   
6. We load cream cheese at room temperature to the orange mass. Add starch and cinnamon. Grind the mixture with the immersion attachment of a blender until a smooth and uniform texture is obtained.
   
7. We introduce eggs one at a time. After each stir the cheese-pumpkin mixture with a hand whisk (do not whisk).
   
8. Pour in the cream, continue to mix the components.
   
9. We wrap the mold with a baked and cooled base outside in 3-4 layers with thick foil. Then pour the prepared cheese-pumpkin mass onto the cake. The foil is necessary so that water does not leak into the detachable container, because the cheesecake, according to the rules, must be baked in a "water bath".
   
10. Place the prepared form in another large heat-resistant container. Fill the lower dishes with boiling water - the liquid should reach the middle of the cheesecake mold. We put our structure in an oven preheated to 160 degrees. Maintaining the temperature, bake the pumpkin cheesecake for 60-80 minutes (turn on only the bottom heating).
    
11. To check the readiness, slightly shake the baking dish - the center of the baking will slightly “shake” (like jelly), but the pumpkin layer should not be liquid and spread! Let the cheesecake cool in the switched off oven by opening the door. We remove the cooled product for 5-6 hours in the refrigerator so that the fragile layer is finally fixed. Free the finished chilled dessert from the mold.
    

Bon Appetit!

Cheesecakes have become very popular lately. These delicate desserts with a minimum of dough and high cheese filling have won the hearts of gourmets. Culinary experts are vying with each other to offer various variations of these delicacies. But it's autumn in the yard, which means that we will add its colors in the kitchen. We will prepare an unusually tender, bright autumnal cheesecake with pumpkin, cottage cheese and a light nutty flavor. Put on your aprons, we're getting started!

Ingredients:

• Shortbread cookies - 250 g (perfect for baked milk);
• Butter - 150 g;
• Walnuts - 1 glass;
• Eggs - 2 pcs.;
• Pumpkin puree - 250 g;
• Cottage cheese - 350 g;
• Potato starch - 1.5-2 tbsp. l .;
• Sugar - 150 g;
• Vanilla sugar, ground cinnamon - optional.

Simple recipe: pumpkin cheesecake with cottage cheese

1. We will prepare the base for the cheesecake from cookies and nuts. To do this, take any shortbread cookie, for example, Baked Milk, For Tea, etc. and mince them along with the nuts. You can also grind them in the bowl of a blender or food processor. Add softened butter to the resulting walnut-sand crumbs.

2. Knead the base dough. At first it will seem that the oil is separate, and the crumb is separate, but after a few minutes they will turn into a loose, crumbly, but homogeneous mass.

3. Put the dough, resembling grated, in a split form and, pressing firmly, distribute it over the entire bottom and sides. We send the base to the cold for 15-20 minutes.

4. Now let's deal directly with the filling for the future cheesecake. Let's combine all the components necessary for it: cottage cheese, starch, eggs, sugar, etc.

5. Using an immersion blender at high speed we interrupt all the components, turning them into a homogeneous pale orange mass. If desired, you can add spices: vanilla and cinnamon.

6. Transfer the resulting curd-pumpkin filling-filling onto the base in a baking dish.

7. Bake for 45-50 minutes at 180-190⁰.

8. After the finished cheesecake is removed from the oven, it must be allowed to cool completely. Then carefully remove it from the mold.

9. If small cracks appear on the surface, do not worry, it will even give your baked goods a touching touch of authenticity and naivety.

10. Decorate the cake with ground cinnamon or grated chocolate.

11. Such pastries will be, by the way, at any family evening.

Moderately sweet, aromatic and richly bright, pumpkin cheesecake, prepared according to our simple recipe with a photo, will become a favorite guest of autumn tea parties. Try it yourself!