Hello you! Today I have for you a delicious pumpkin pie recipe. But not just any pumpkin pie ... no ... a very special one. What could it be? I'll tell you: Today, we have a pumpkin-orange cheesecake.
What do we need:
What do we need:
For the creme:
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For the crust:
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1,4
kg pumpkin
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400
g biscuits
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500
g mascarpone
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250
g butter
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300
g sugar
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100
ml orange syrup
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2
packets of gelatin
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fresh
ginger (2-3 cm)
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How do we proceed:
Peel, core and dice pumpkin. Place the dices on a tin covered with baking paper and bake at 180 degrees for 50 – 55 minutes.
Now you can take a quick break or do other things :)
After the break crumble the biscuits.
Mix the crumbled biscuits with the melted butter. Press on the bottom and walls of a spring-form pan.
No, no...not another break, because the cream has to be prepared. For this we will puree the pumpkin. But before you do that, you have to peel the ginger and give a 2-3 cm piece to the pumpkin.
Put the pumpkin puree in a large bowl. Add the mascarpone cheese and stir well.
Add the sugar and mix well.
Next the orange syrup and the lemon juice is added.
Put the gelatine in cold water (200 ml or according to package instructions) and let it swell for 10 minutes.
Slowly add the gelatin to the Cream and mix well.
Pour the cream over the crust.
Chill for at least 3-4 hours in refrigerator.
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