Cheesecake is one of those traditional cakes that everyone knows well.
It is made in many homes for all kinds of occasions.
There are many variations of cheesecake. Personally, I like the one on a crunchy cocoa base the most.
Today, however, I have a more complex version for you.
How about a pumpkin cheesecake with persimmon fruit?
I will admit to you that it was only this year that I tried this fruit. Somehow, it had never fallen into my hands before.
Persimmon has a sweet taste. The longer you keep it at room temperature, the sweeter it will taste.
Persimmon was very good with the cheese and pumpkin mixture, which is the main element of this cake.
Ingredients for pumpkin cheesecake.
- 50 g of caster sugar
- 150 g of oats
- 100 g of unsalted butter
- 2 tablespoons of finely chopped hazelnuts
- 1 persimmon
- 200 g of mascarpone cheese (lactose free)
- 250 g of quark cheese (lactose free)
- 200 g of pumpkin puree
- 1 tablespoon of potato starch
- 1 tablespoon of powdered custard
- 70 g of caster sugar
- 2 egg yolks
- 1/2 teaspoon of: cinnamon, nutmeg and ground cloves
- 1 teaspoon of vanilla extract
- 3 tablespoons of shredded coconut
- 2 egg whites
- 1 teaspoon of caster sugar
- a pinch of salt
How to make pumpkin cheesecake.
Mix oat flakes with melted butter, caster sugar and chopped hazelnuts. Place the mixture on a baking tray lined with baking paper. Spread it evenly and slightly push it down with your palm. Cut the persimmon into thin slices and arrange them on the oat base.
Mix egg yolks with caster sugar in a mixing bowl. The mixture should have a fluffy consistency. Add smooth quark cheese to the yolks. Do it gradually, while continuously mixing the ingredients. Afterwards, add mascarpone cheese and pumpkin puree in small portions. Then add the remaining ingredients, i.e. potato starch, caster pudding, vanilla and the spices. Mix thoroughly. Pour the cake mixture into the baking tin previously lined with the oat flakes.
The coconut topping should be prepared while the cake is baking in the oven. Whip the egg whites with a pinch of salt to a thick consistency. Once the desired consistency is reached, slowly add caster sugar. Keep mixing and at the end gradually add the coconut.
Bake on 170 degrees Celsius for 40 minutes. After 40 minutes, take the cake out from the oven and quickly pour coconut mixture on its top. Continue baking for another 30 minutes.
Good to know when making pumpkin cheesecake.
I made the pumpkin puree alone at home. First, I baked the pumpkin in the oven and then blended it until smooth.
The baking tin I used was round-shaped and had a diameter of 25 centimeters.
I squeezed the coconut meringue through a cake decorating tube.
You like cheese based dishes? Check our recipe for Pork chops with feta cheese