Pumpkin cheesecake
12 servings
180 minutes
Recipe by Andrey Pavlov, pastry chef of the Disput restaurant.
1
First, prepare the dough. Whip the butter and 120 grams of powdered sugar together. Add two eggs to this mixture and mix until smooth. Then add flour and salt.
- Butter: 180 g
- Icing sugar: 240 g
- Chicken egg: 6 pieces
- Wheat flour: 350 g
- Salt: 3 g
2
Roll out the dough and bake for 15 minutes at 180 degrees.
3
Chop the prepared dough with a blender and mix it with butter and 50 grams of sugar.
- Butter: 180 g
- Sugar: 190 g
4
Place the dough in a high-sided mold and bake for 15 minutes at 180 degrees. Let it cool.
5
Prepare the cheese mass. Peel the pumpkin and cut it into large cubes.
- Pumpkin: 1 kg
6
Mix pumpkin with oil and spices, bake for 30 minutes at 180 degrees.
- Pumpkin: 1 kg
- Olive oil: 50 ml
- Ground cinnamon: 5 g
7
Then blend the pumpkin and strain it through a sieve.
8
Mix pumpkin with cheese, sour cream, powdered sugar, vanilla, and eggs.
- Pumpkin: 1 kg
- Cream cheese (curd cheese spread): 400 g
- Sour cream: 150 g
- Icing sugar: 240 g
- Vanilla extract: 4 ml
- Chicken egg: 6 pieces
9
Pour the cheese-pumpkin mixture over the shortcrust pastry and bake for 90 minutes at 100 degrees. Cool down and cut into portions.
10
Now prepare sea buckthorn jelly. Blend the sea buckthorn, water, and sugar. Bring to a boil and strain through a sieve.
- Sea buckthorn: 100 g
- Water: 100 ml
- Sugar: 190 g
11
The last component of the dish is caramel with pumpkin seeds. Caramelize sugar in a pan, add the seeds, and spread on a silicone mat.
- Sugar: 190 g
- Pumpkin seeds: 20 g
12
Place the coulis on a plate, then top with cheesecake. Garnish with caramel and pumpkin seeds.
