Hello everyone, I hope you had a positive week, mine was a half way but now I am trying to enjoy the weekend as much as I can. In fact, yesterday I prepared this delicious and much healthier version of the traditional cheesecake recipe as there is no cream and tried to reduce the fat as much as I could, the results were wonderful even my husband loved it. I think the difference stands in the adding of the fresh hazelnuts in the crust and the creamy pumpkin topping, the combination of those two ingredients together is a real winner plus you get a creamy texture in the filling.The pumpkin topping worked surprisingly well with the rest of the cake as it gained the jam texture and it is not overpowering on the contrary it elegantly enriched the delicate flavours. So happy when you try cooking something for the first time and it works really well. 🙂
To make this delicious cheesecake you will need:
For the crust
1 1/2 cup of digestive or similar biscuit crumbs
2 cups of hazelnuts
4 tablespoons of butter
For the filling:
4 (200 gr) packages of cream cheese
5 eggs medium size
1 teaspoon of Vanilla extract
2 tablespoons of lemon juice
2 tablespoons of plain flour
The creamy topping:
200 gr of fresh pumpkin
1/2 lemon juice
1 cup of sugar
2 glasses of water
The Base preparation:
1) First of all, preheat the oven at gas mark 3 (160C).
2) Blend or smash the biscuits and the hazelnuts into crumbs and add them in a bowl, then add the softened butter and mix together until every ingredient is fully incorporated. After that, take a spring form pan, place the mixture and press it slightly up at the borders. Then cook the base for about 10 minutes at gas mark 3 (160C).
Tip: Please put around the bottom edges of the pan some wrapping foil so that nothing falls out of it.
3) Meanwhile beat with an electric mixer the cream cheese with the sugar, vanilla and lemon juice until you have a smooth and a creamy consistency (please make sure to beat it on a medium-low speed, this way it won’t have any air incorporated and there will be no lumps). Then add the eggs one at a time making sure to scrape the batter with the spatula, when all the eggs are added mix again to make sure everything is blended well then add the flour and mix again.
4) Remove the crust from the oven after 10 minutes but let the oven on. Let the crust cool down for about 15-20 minutes then add the filling. Cook everything for about 55 minutes but make sure NOT to open the oven for at least the first 45 minutes, after the 55 minutes check if the cheesecake is cooked at the borders and slightly giggle in the center. Then turn the oven off and don’t take the cheesecake out of the oven until it is completely cold this way there won’t be any brusque temperature change and this will avoid any lumps. Once it is cooled place it on the fridge and leave at least 5 hours or overnight.
The pumpkin cream preparation:
5) To make the special and yummy pumpkin cream all you need to do is cut the pumpkin into small pieces and put it on a sauce pan then add the sugar, lemon juice, 2 glasses of water and cook until it is creamy and no water is left. Leave to cool for about 20 minutes. After that take the cheesecake out of the fridge and add the pumpkin topping on the top.
Tip: Cut the cake with a warm knife and store the dessert in the fridge.
Please try this recipe I am sure you won’t be disappointed by the results as this is a distinct way of reproducing a traditional dessert such as the cheesecake and it is perfect for the upcoming holidays.
See you the next recipe! 🙂