I’m sorry that I posted here, so late this amazing recipe, even though I’ve announce it on my Facebook page few days back. But, the truth is that I’ve been busy with my daytime job.
I prepared this velvet cheesecake last week-end after I decided to give a new try to the famous cheesecake. I’m not usually insanely crazy about cheesecakes, I’m more a chocolate cake person. And this become my second try of cheesecake. The first one, was more a cheesecake bite, so I’ve said I really must to try the real cake. A cheesecake with some height, with velvet filling and a bit of spicy. Therefore, let me introduce to you my spicy pumpkin cheesecake. And what is special about this cheesecake, is the fact that I’ve used a special combination of cracker bottom made from leftovers from my Marlenka cake and plain biscuits. The honey taste is incredible combined with the cheese and the spicy pumpkin. But, I’ll leave you to give it a try…
Ingredients (Makes 6 servings)
700 g baked and purée pumpkin
150 g sour cream
250 g ricotta cheese
50 g butter
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
70 g granulated sugar
150 g plain biscuits
3 medium egss
1 teaspoon lemon juice
1 drop of vanilla extract
1. Preheat the oven to 180°C and place the oven rack in the lower-middle position. Spray the inside of a spring pan form lightly with cooking spray.
2. To make the crust, combine the biscuits in the bowl of a food processor until finely ground.
3. Add the melted butter to the bowl and stir again until the crumbs are evenly moistened.
4. Transfer the crumbs to the prepared spring pan form and press firmly into an even layer on the bottom of the pan. Bake until fragrant and browned at the edges, about 15 minutes. Transfer to a wire rack and let cool 30 minutes.
5. In the bowl of an electric mixer, beat the ricotta cheese on medium-high speed until smooth and softened, about 1 minute. Add about a third of the sugar-spice mixture to the bowl and beat at medium-low speed until incorporated, about 1 minute. Add the remaining sugar mixture in two additions. Add the pumpkin puree, vanilla and lemon juice; beat at medium speed until blended, about 45 seconds. Add 3 of the eggs and mix on medium-low until incorporated. Add the sour cream and beat at low speed until combined, about 45 seconds.
6. Pour the filling into the spring form pan, over the crust. Smooth the top. Bake until the cake is slightly wobbly when the pan is shake, about 90 minutes.