Recipe: Pumpkin and Mascarpone Cheesecake
Recipe ingredients:
1 kg pumpkin (red kuri squash) without seeds but with peel
300 g biscuits (ginger or butter)
100 g melted butter
500 g mascarpone cheese
3 eggs
5 tsps brown sugar
4 tsps vanilla sugar
0.5 tsp cinnamon
25 cm springform cake pan
Direction:
Cut pumpkin into cubes.
Bake in oven 180°C until softened (about 30 minutes). Leave to cool.
Pulse gingersnaps in a food processor until fine crumbs form. Add butter and pulse until mixture is the consistency of wet sand.
Transfer to springform pan. Using a cup, press crumbs firmly into bottom of pan.
Bake crust 180°C 5min. Let crust cool.
Place the cooled pumpkin cubes in a larger bowl, beat in the eggs, pour the sugar, vanilla sugar, cinnamon. Using a stick blender, blend until very smooth.
Add the Mascarpone cheese, mix well until smooth.
Pour filling on crust. Bake in oven at 160°C for about 45-70 minutes. If the pumpkin mass is stiff, and the middle of the cake doesn’t shake like jelly the cake is baked.
P.S. Pumpkin pie tastes best when it’s chilled.
