The time of pumpkin cakes comes naturally in the autumn. It’s probably Halloween. I love this day same as I love pumpkin cakes! Classic American “pumpkin pies” are a completely divine affair, there is no doubt about it. But I wanted to try something else. And so the decision was made about the pumpkin cheesecake. I inspired a recipe by classic cheesecake transformed to gluten free possibility. The result was (at least for me) perfect – a pleasant autumn flavor, so sweet and beautiful as the autumn itself.
————————————————–
On the corpus:
190g Gluten free butter biscuits
190g Gluten free butter biscuits
50g of nuts (I used almonds)
10g ginger
115g butter
10g ginger
115g butter
—————————————————
On Cream:
1 medium-sized Hokkaido pumpkin
400g of cream cheese
150g of cane sugar
5 bigger eggs
180ml whipped cream
3 small spoons of cinnamon
1 medium-sized Hokkaido pumpkin
400g of cream cheese
150g of cane sugar
5 bigger eggs
180ml whipped cream
3 small spoons of cinnamon
—————————————————
On topping:
70ml whipped cream
150g of white yogurt (Greek is ideal)
1L of powdered sugar
70ml whipped cream
150g of white yogurt (Greek is ideal)
1L of powdered sugar
————————————————–
- First, prepare the pumpkin puree that we will need in the cream. Cut the pumpkin into 4 parts, clean it from the semolina and put it in a heated oven at 180C for about 1 hour. When the pumpkin is soft, squeeze the pulp and mix it with the immersion mixer for puree. It’s great to do this together with recipe for Pumpkin soup.
- We need 250g of pumpkin puree , if we have more of it, you can freeze the rest and use it the next time. Put the almond nuts in the heated oven and let it bruise, it takes 7 minutes.
- Then the temperature in the oven is lowered to 160 ° C. In mixer we mix biscuits and baked almond nuts. We mix it with a cleaned, chipped ginger and melted butter. We put the resulting material on the bottom of the cake mold, which we previously put on the baking paper. Put the body in the oven for 10 minutes.
- For cream, we mix in a bowl whipping cream, cream cheese is poured smoothly. We gradually add sugar. Then add the eggs one by one, mix the mixture at lower revolutions and as short as possible to get as little air in it as possible (do not create bubbles). Mix the pumpkin puree, then the cream and the cinnamon. Pour the cream on the body and bake for 1 hour.
- The cake is done when the edges are firm and the center is still slightly tapering. Let the cheesecake cool for an hour in the off and slightly opened oven. Then we move it to the refrigerator and let it cool for at least 2-3 hours, preferably overnight. Add yoghurt with whipped cream to the icing. Leave it to rest in the refrigerator.
- If the mixture gets a little shaken off, we reduce the juice and add sugar to the rest. Put on a cake that we can still decorate with almond nuts and put it in the refrigerator for a while.
Summary
Recipe Name
Gluten free Pumpkin Cheesecake
Mia
Published On
4 thoughts on “Gluten free Pumpkin Cheesecake”-
-
-
-
furtdso linopv
(8.12.2018 - 18:45)I rattling pleased to find this site on bing, just what I was searching for : D as well saved to fav.
luo.la
(2.1.2019 - 8:05)Ye ! This Is A Good Blog!
Ilana Mize
(24.1.2019 - 4:53)Hi
What a nice website you have made, I think your website is very beautiful.
I also love cooking, but what I love the most is making delicious recipes,
and sharing this for free with everyone, so I made my own recipes website,
well it is more like a blog, you also get permission from me to put the recipes on your own website.
this is my blog https://bit.ly/FreeRecipes2019 I hope you like my blog too.
I wish you a very nice day
Mia
(24.1.2019 - 16:12)Hi, and thank you very much, I saw you blog and you have there some nice and original recipes too, if you want let me know on email and I can put some of them here with recommendation on your Blog 🙂
Have a wonderful day :-*