Cranberry Pumpkin Cheesecake – A Detailed recipe cooking. 
Photo of the dish: Кана ОкадаTime: 10 hours 55 minutes Difficulty: medium Servings: 8 – 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 200 gr. macaroons “Amaretti”
- 1 tbsp. l Sahara
- 6 tbsp. l (90 gr.) Butter, melted, plus more to lubricate the mold
Filling
- 450 gr ricotta cheese made from whole milk
- 1.5 tbsp. Sahara
- 425 gr. pumpkin puree
- 3 large eggs
- 3/4 Art. mascarpone cheese
- 1 tbsp. l vanilla extract
- 1.5 tsp spice mixes for pumpkin pie
- 1/2 tsp salt
Topping
- 1 and 3/4 Art. fresh cranberries
- 1/2 tbsp. Sahara
- 1 sec l lemon juice
- A pinch of salt
Recipes with similar ingredients: almond cookies, ricotta cheese, mascarpone cheese, pumpkin puree, seasoning for pumpkin pie, lemon juice, eggs, vanilla extract, cranberries
Recipe preparation:
- Preheat the oven to 160 ° C. Wrap the shape (23 cm.) With a removable bottom foil.
- Prepare the base: mix macaroons and sugar in a food processor. Add melted butter; bother to homogeneity. Put the resulting mixture, pressing firmly, to the bottom shapes and in the form of walls a few cm on the sides. Lightly grease sides with melted butter. Bake until golden brown from 12 to 15 minutes. Transfer the cake pan to the wire rack; completely cool.
- Prepare the filling: put the ricotta in a fine sieve net for 20 minutes, allow the liquid to drain. Mix ricotta with sugar in a food processor until smooth. Add pumpkin, eggs, mascarpone, vanilla, spice mix and salt; mix. Pour stuffing in chilled cake. Bake until the edges of the filling have set. but so that the center is not completely baked, from 1 h. 30 min. up to 1 hour 45 minutes Rearrange and allow to cool to room temperature temperature. Cover the cheesecake and refrigerate at least for 8 hours or overnight.
- Prepare topping: chop 1 tbsp. cranberries and put in a small pan with sugar, lemon juice, salt and 1/3 tbsp. water. Cook over medium heat until thick for 7 to 10 minutes. Mix with the remaining 3/4 Art. whole cranberries; cook another 2 minutes. Give cool. Leave the cheesecake at room temperature for 20 minutes, then remove the mold with a thin knife. Add some water to cranberries, if it is too thick, then put the sauce on the pumpkin cheesecake. Cheesecake recipe with blueberry sauce.
