Pumpkin cheesecake | Die Käsemacher - Alle Leidenschaft dem feinen Geschmack
Ingredients for 8 pieces For the cake base: 300 g butter biscuits 150 g pumpkin seeds (roasted; hold back approx.
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Cooking tools:
- Stand mixer
- Springform pan
- Parchment paper
- Oven
- Mixing bowl
- Saucepan
- Spoon
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Kitchen scale
- Measuring cup
- Measuring spoon
- Spatula
- Stove
- Plastic wrap
- Food processor
Ingredients
- 300 g butter biscuits
- 150 g pumpkin seeds (roasted; hold back approx. 50g as a whole for deco)
- 120 g butter (melted)
- 500 g pumpkin flesh (hokkaido or muscat)
- 230g icing sugar
- 750g curd from sheep´s milk
- 1 pinch of cinnamon (grounded)
- 1 pinch cardamom (grounded)
- 1 pinch pimento (grounded)
- 1 pinch cloves (grounded)
- 1 pinch salt
- 1 vanilla pod (pulp)
- 4 eggs
- 30 ml milk
- 30 Stk. caramel bonbons (for example Werthers Echte)
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