Cottage cheese pumpkin cheesecake with creme brulee – a detailed recipe preparations. Nutritional value of one serving: (total 12) Calories 228, total fats 9 g., saturated fats g., proteins 6 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1 hour. 35 min Difficulty: easy Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 Graham Honey Crackers
- 1 tbsp. l (15 gr.) Butter, molten
- 350 gr low-fat cottage cheese at room temperature
- 1/2 tbsp. brown sugar
- 1/3 Art. and 3 tbsp. l granulated sugar
- 1/2 tsp salt
- 2/3 Art. low fat (2%) yogurt without additives
- 2 large eggs at room temperature
- 2 large egg whites at room temperature
- 450 gr pumpkin puree
- 2 tbsp. l wheat flour
- 1 tbsp. l spice for pumpkin pie
- 1 tbsp. l vanilla extract
Recipes with similar ingredients: shortbread cookies, curd cheese, pumpkin puree, seasoning for pumpkin pie, brown sugar, vanilla extract, eggs, yogurt
Recipe preparation:
- Place 1 grate in the center of the oven and 1 grate in lower third of the oven. Half fill the heat-resistant bowl with water and place it on the lower grill. This will create a humid environment for cheesecake and help prevent cracking. Preheat oven to 170 ° C.
- Apply a non-stick spray to a mold with a removable bottom diameter 23 cm. Put crackers and 1 tbsp. l sugar in a food processor and grind. Add butter and 2 tbsp. l water, stir until homogeneity. Put crumbs on the bottom of the prepared form in the form cake Bake until hardened and golden brown. about 10 min Cool completely.
- Mix cottage cheese, brown sugar, 1/3 tbsp. the usual sugar and salt in a large bowl. Whip with an electric mixer at medium speed to air condition. Add yogurt, eggs and egg whites, reduce mixer speed to a minimum and continue mixing until smooth. Add the pumpkin flour, vanilla and spice mix for pumpkin pie. At the lowest mix the mixture until the ingredients are combined. Some mix well with a rubber spatula to make sure that everything the ingredients combine and release the air bubbles from the dough, which may cause cracking of the cheesecake.
- Pour the dough onto the prepared cake and knock several times the shape on the countertop so that the remaining air bubbles come out on surface. Place the cheesecake on the center rack in the oven. Bake until dough has set, 1 hour to 1 hour 10 min Turn off the oven and open the door. Leave the cheesecake in oven for 15 minutes and then put it on the wire rack to give cool off. Swipe a thin sharp knife between the cheesecake and the shape, for convenient extraction. Allow to cool completely and then clean in refrigerator for at least 4 hours or all night.
- Before serving, remove the cheesecake from the refrigerator and loosen the walls forms. Remove the cheesecake. Sprinkle it with the remaining 2 tbsp. l Sahara and caramelize the crust by melting the sugar with a kitchen burner or in oven under the grill.
