Pumpkin and cream cheesecake with lingonberry jelly
8 servings
240 minutes
Pumpkin-cream cheesecake with lingonberry jelly is an exquisite dessert inspired by classic American traditions. Its velvety pumpkin filling, complemented by cream cheese and spices, creates an incredible harmony of flavors: delicate sweetness and warm autumn notes. The crunchy shortcrust base adds texture, while the lingonberry jelly brings a pleasant tartness that balances the sweetness. Historically, cheesecakes originated in Ancient Greece, but modern variations with pumpkin are especially popular in the USA, particularly in autumn. This dessert is perfect for cozy evenings or festive gatherings, delighting with its rich flavor and elegant appearance.
1
For the test, we mix one egg and 250 grams of sugar. We add softened butter, flour, a pinch of salt, and 0.5 tsp of vanillin to this mixture. Mix everything thoroughly into a uniform dough. Wrap the resulting dough in film and refrigerate for an hour.
- Chicken egg: 3 pieces
- Sugar: 350 g
- Butter: 170 g
- Wheat flour: 250 g
- Salt: pinch
- Vanillin: 1 teaspoon
2
Once the dough cools, divide it into 2 parts: 1/3 and 2/3. Roll out the 1/3 of the dough to a thickness of 2-3 mm and line the bottom of a form with a diameter of 26 mm. From the 2/3 of the dough, form strips that are 3.5 cm wide and 4 mm thick. Use these strips to line the sides of the form. Smooth out the joints between the sides and bottom with your finger to avoid gaps.
3
Line the form with parchment paper, then place beans for baking (or just peas) on top. Try to distribute the beans along the walls to their height. This is necessary to prevent the walls from collapsing during baking. Bake the prepared form in the oven at 250°C. Remove it when the tops of the walls are browned. Remove the parchment with beans and continue baking until the bottom of the form is browned.
4
For the filling. Peel the pumpkin and cut it into small cubes. Pour in water and boil until cooked. Drain the water and blend into a puree.
- Pumpkin: 300 g
5
In a bowl, mix 2 eggs, cream cheese, cream, sugar, cinnamon, ground ginger, ground allspice, ground cardamom, white pepper, nutmeg, a pinch of salt, 1 tsp of vanillin, and pumpkin puree. Mix everything thoroughly into a homogeneous mass.
- Chicken egg: 3 pieces
- Cream cheese: 350 g
- Cream 30%: 50 g
- Sugar: 350 g
- Ground cinnamon: 0.5 teaspoon
- Ground ginger: 0.3 teaspoon
- Ground allspice: 0.1 teaspoon
- Ground cardamom: 0.1 teaspoon
- Ground white pepper: pinch
- Ground nutmeg: pinch
- Salt: pinch
- Vanillin: 1 teaspoon
- Pumpkin: 300 g
6
Pour the filling into the prepared mold, cover with foil, and bake at 160°C for 50-60 minutes. At the end of cooking, the filling should slightly jiggle. Let cool to room temperature.
7
Dissolve gelatin in 0.5 cup of cold water. Leave it for about 30 minutes.
- Gelatin: 10 g
8
For the jelly, mix lingonberries, the juice of one orange, and sugar. Place on the stove and boil for 5 minutes after it starts to boil. Then strain everything through a sieve. Add gelatin to the resulting mixture.
- Fresh frozen lingonberries: 100 g
- Oranges: 1 piece
- Sugar: 350 g
- Gelatin: 10 g
9
Pour the gelatin mixture over the cheesecake and refrigerate for about 2 hours. After 2 hours, the cheesecake is ready. Enjoy your meal!