Curly Pumpkin Cheesecake – A Detailed recipe cooking. 
Time: 2 час. 10 min. Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. gingerbread crumbs
- 1/4 Art. crushed walnuts
- 1/4 Art. Sahara
- 5 tbsp. l (70 gr.) Butter, molten
- 700 gr soft curd cheese
- 1 and 3/4 Art. Sahara
- 3 tbsp. l wheat flour
- 6 eggs
- 1 tsp vanilla extract
- 1.5 tsp spice for pumpkin pie
- 450 gr pumpkin puree
Recipes with similar ingredients: shortbread cookies, walnuts, cottage cheese, pumpkin puree
Recipe preparation:
- Preheat oven to maximum temperature. gingerbread cookies, walnuts, sugar and butter in a medium bowl. Press the mixture onto the bottom and on the sides of the mold with a removable bottom 25 cm in diameter
- Use a electric mixer to mix curd cheese, sugar and flour until smooth. Add 5 eggs, one at a time, then vanilla, mix at low speed. Arrange 2-2.5 tbsp. toppings in a separate bowl; set aside.
- In the remaining filling, break 1 egg, add the seasoning mixture for pumpkin pie and pumpkin and mix until smooth. Pour half the pumpkin filling into the cake, then half the dough; repeat. Carelessly make curls with a spoon.
- Bake pumpkin cheesecake at 260 ° C for 10 minutes; lower temperature to 90 ° C and continue to bake for 30 minutes. Cover with aluminum foil and continue baking for 1 hour. or until the center is practically ready. Knife all over circles around the cheesecake to make it easier to remove.
- Turn off the oven and open the door: the cheesecake should gradually cool for 20-30 minutes. Remove from the oven and refrigerate on stand for 15 minutes, then refrigerate at least than for 6 hours. Recipe for homemade chocolate-pumpkin pie завитками.Совет повара:When baking a cheesecake, place a container of water in the oven. it help prevent cheesecake cracking.
