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Ingredients
- 1 packet of oatmeal biscuits
- Half packet of pötibör biscuits
- 3 tablespoons of melted butter
For the cream:
- 2 packs of labne cheese
- 1 pack of milk cream
- 1 glass of granulated sugar
- 3 tablespoons of flour
- 4 eggs
- 1 packet of vanilla
For the pumpkin puree:
- 250 grams of pumpkin
- Half tea glass of granulated sugar
- Cinnamon
Half a glass of water
- 1 packet of oatmeal biscuits
- Half packet of pötibör biscuits
- 3 tablespoons of melted butter
For the cream:
- 2 packs of labne cheese
- 1 pack of milk cream
- 1 glass of granulated sugar
- 3 tablespoons of flour
- 4 eggs
- 1 packet of vanilla
For the pumpkin puree:
- 250 grams of pumpkin
- Half tea glass of granulated sugar
- Cinnamon
Half a glass of water
Pumpkin Cheesecake Recipe How?
For the base, shred the biscuits in the blender until they become flour.
Add the melted butter to the biscuits and mix.
Spread the biscuits by pressing the base of the clamp mold with your hand.
Take it in the freezer for the base you have prepared to freeze and let it rest for 15 minutes.
For the cheese mixture, separate the egg whites and yolks.
Beat the yolks and 1 cup of granulated sugar until dissolved.
Add the sugar and cream on top of the melted sugar and continue to mix.
In another bowl, add 1 tablespoon of granulated sugar and turn the egg whites into profit.
Add the flour and vanilla to the blistering whites and continue mixing.
Add the two mixes together with a spatula and mix from bottom to top.
Pour the mixture onto the biscuit base and bake for 30 minutes in a preheated 180 degree oven.
Open the oven door to rest the cooked cheesecake to cool.
For the sauce, put the pumpkin, water, sugar and cinnamon in the pot.
Cook the pumpkins until they are soft.
Mash the cooked mixture into a puree, cool and pour over the cooked cheesecake.
After resting in the refrigerator for at least 3-4 hours, serve. Enjoy your meal…
