Delicious cheesecake on a spiced crust – a delight for the palate on autumn days!
Ingredients
Orange-Pumpkin Jelly
- Sugar – 30 g
- Oranges – 3 pieces
- Gelatin – 15 g
- Pumpkin puree – 100 g
Cheese Filling
- Icing sugar – 50 g
- Orange – 1 piece
- Vanilla cream cheese – 300 g
- Gelatin – 20 g
- Pumpkin puree – 300 g
- Ground cinnamon – 1 teaspoon
- 30% cream – 400 ml
Chocolate Biscuit Crust
- Butter – 70 g
- Ground cinnamon – 1 teaspoon
- Neo chocolate cookies – 200 g
Preparation
Step 1: Prepare the Crust
Roast the vegetables
Wash the pumpkin, scoop out the seeds, cut into pieces, and place on a baking sheet. Pour a little water onto the baking sheet, put it in an oven preheated to 160°C, and bake for 35 minutes. Cool the baked pumpkin, separate the flesh from the skin. Blend the flesh thoroughly. Set aside the required amount; the rest can be frozen or used for another dish. Crush the chocolate cookies. Add ground cinnamon and melted butter. Mix well and transfer to the bottom of a mold. Press down. Place the mold in an oven preheated to 180°C for 10-12 minutes. Remove from the oven and let it cool.
Step 2: Combine the Cheese Filling Ingredients
Prepare the paprika salsa
Wash the oranges. Grate the zest and squeeze the juice. Soak the gelatin in the juice, then dissolve it in a water bath or microwave. Combine the pumpkin puree with grated orange zest, ground cinnamon, dissolved gelatin, and sugar. Mix everything, then combine with the cream cheese. Mix well and combine with whipped cream. Transfer the prepared filling onto the previously cooled crust and refrigerate for 2-3 hours until the filling sets completely.
Step 3: Arranging the Jelly on the Cheesecake
Season the soup with lime zest
Wash the oranges. Grate the zest from one orange and squeeze the juice from all three; there should be about 200-250 ml of juice. Soak the gelatin in 100 ml of juice. In a saucepan, bring the juice, pumpkin puree, sugar, and orange zest to a boil. Add the soaked gelatin. Stir until dissolved. Blend everything and let it cool. Once the jelly is cool and begins to set, pour it evenly over the cheesecake and refrigerate for at least 2 hours, preferably overnight. Decorate the finished cheesecake with chocolate flakes and orange slices; you can also use mint or lemon balm leaves.
