Tag: Cheesecake

Pumpkin Cheesecake – Pumpkin Cheesecake Recipe – Italian Cuisine

First clean the pumpkin, cut it into cubes and cook it for about 15 minutes with steam.
Once cooked well, blend and leave to cool.

Finely chop the biscuits, mix them with the melted butter and use the mixture to cover the bottom of the mold, compacting well with your hands.

Put in a bowl cheese, eggs, sugar, the now-cold pumpkin and the spices and mix with the whisk until obtaining a homogeneous cream.

Pour the filling over the base and cook for about 1 hour at 170 ° C in a preheated ventilated oven.

Pumpkin cheesecake is ready, all you need to do is cool it well before serving.

Cheesecake recipe with caramelized pears – Italian Cuisine

Ingredients

500 g whole yogurt
500 g fresh cream
180 g digestive type biscuits
120 g caster sugar
80 g melted butter
40 g orange juice
20 g gelatine in sheets
4 eggs
1 pear
sugar cane
blackberries

Duration: 4 h

Level: Easy

Dose: 10 people

For the cheesecake recipe with caramelized pears, finely crumble the biscuits and mix them with the melted butter. Distribute the mixture on the bottom of a mold with a movable ring (ø 22.5 cm, h 4.5 cm). Put in the freezer while you prepare the rest. Whip cream and egg whites separately. Collect the granulated sugar in a saucepan with the orange juice, bring to a boil, then turn off (cooked sugar).

Soak the gelatine, squeeze it and add it to the still cooked hot sugar, stirring until it has melted perfectly. Whisk the egg yolks with the electric whisk, adding the cooked sugar and then add the yogurt. Add this mixture to the whipped egg whites, stirring gently, then add the cream. Pour into the mold, over the crumbled biscuits, and place in the freezer for at least 3 hours (cheesecake).

Peel and coring the pear, cut it into wedges. Brown them in a pan with a tablespoon of brown sugar until the sugar is caramelized. Take the cheesecake out of the freezer, remove the ring and decorate with pear segments and blackberries.

Mojito cheesecake – 's Mojito cheesecake recipe – Italian Cuisine

First, finely chop the biscuits, add the melted butter (in the microwave or in a bain-marie) and mix.

Pour the mixture onto the removable bottom mold and level and compact well with your hands, then leave in the fridge to rest for at least 30 minutes.

Heat the cream (in the microwave or on the stove).
Meanwhile put the gelatin in cold water for about 10 minutes, then gently squeeze it and melt it with the hot cream (but not boiling).
Let it cool.

Put the ricotta, mascarpone, icing sugar, finely chopped mint and rum in a bowl.
Mix everything with the whisk until you get a smooth cream, then add the now warmed cream and mix.

Pour the mixture into the base, level and let it solidify in the fridge for at least 3 hours.

The cheesecake mojito is ready, all you have to do is decorate it with a few slices of lime and mint leaves and serve it!