Cold Pumpkin Cheesecake
12 servings
120 minutes
Cold pumpkin cheesecake is a delicate blend of autumn flavors and light texture. This dessert is inspired by American traditions of using pumpkin in baking. Its base of rye crumbs, fruits, and pumpkin seeds gives the dish a rich nutty-fruity flavor, while the airy cheese mixture with spices reveals warm notes of cinnamon, nutmeg, and ginger. Lemon juice adds a refreshing tartness that balances the sweetness of orange syrup. Agar-agar makes the texture dense yet velvety. This cheesecake is perfect for an autumn tea party, and its chilled form makes it a wonderful summer dessert. It requires no baking, making it accessible for any home cook.
1
Grind the crackers, dried apricots, raisins, and pumpkin seeds in a meat grinder. Mix until a dense, pliable mass is formed.
- Rye croutons: 120 g
- Dried apricots: 160 g
- Raisins: 190 g
- Pumpkin seeds (pepitas): 0.5 glass
2
Grease the removable mold with olive oil. Spread the bread-fruit mixture in a thin layer. Shape and level the edges with a knife.
3
Blend the puree with cottage cheese, milk, syrup, lemon juice, and spices.
- Pumpkin puree: 300 g
- Soft curd cheese: 0.5 jar
- Milk: 300 ml
- Orange syrup: 150 ml
- Lemon juice: 1 tablespoon
- Ground cinnamon: to taste
- Nutmeg: to taste
- Ground ginger: to taste
4
Heat a small amount of the mixture and dissolve agar-agar powder in it.
- Agar-agar: 5 teaspoon
5
Add the remaining mixture, heat again, and pour into the mold.
6
Chill in the refrigerator.