Fingers to lick: Cheese and pumpkin cake – Pumpkin Cheesecake

Even the birds on the branch know how healthy the pumpkin is, that it is both medicine and food. It is especially good because it has almost no fat in it. So, completely diet, which means that we can eat it as much as we want.

So, why not make a pumpkin cake?! If we add a little cheese, it will be a cheese and pumpkin cake, better known in our people as pumpkin cheesecake or cheesecake – pumpkin cheesecake. The time has come to understand everything better from our beautiful Serbian language!

Also read: Banana Banoffee Pie

To make cheesecake pumpkin literally takes about twenty minutes. To eat, even less. So, hurry up!

From the ingredients, prepare:

• 500 g of roasted pumpkin
• 300 g of biscuits (whole-grain, neutral-tasting biscuits or as desired)
• 250 gr prince
• 2 vanilla sugar
• 250 g of crystal sugar
• 1 bag of cinnamon
• 1 bag of gelatin
• 250 ml of sweet cream
• 250 g of Srem cheese

To begin with, bake the pumpkin in the oven, then mash it well with a spatula for mashed potatoes, or you can also use a mixer or blend it, as you like. Leave to cool.

Also read: Banana Banoffee Pie

Any seasoned cook or confectioner will tell you to melt the butter over a low heat and add the shortbread to it, because it is the mixture from which the bottom layer of the cake is made – the crust for cheesecake. You will find this method of preparation in all recipes. And that’s fine, but that way, your crust will be rock hard. You’ll almost need a hammer when you eat the cake, instead of a fine cookie scoop.

Also read: Moroccan pumpkin and white chocolate balls

That’s why I’m going to tell you the secret of how to make the crust acceptably soft, both for your teeth and for better taste and a nicer atmosphere when eating – beat the butter with a mixer and add ground biscuits to the foamy whipped butter! Add some vanilla sugar, for flavor, but it is optional, and it doesn’t have to, if the child is healthy and does it. When the butter is whipped and not melted, the crust will be as soft as a soul!

Put the mixture in the prepared mold – tray and spread it well on the tray.

While the mixture in the mold does not seep through to the fullest, add cinnamon, gelatin, previously mixed in a little water, one vanilla sugar and 250 g of crystal sugar to the mashed pumpkin. Mix the mixture well with a mixer. Then whip the sweet cream and mix with the pumpkin.

Also read: Pie with mushrooms

Put the mixture of pumpkin and sweet cream on the biscuit and butter crust. Leave it in the fridge for at least six hours, so that the cake cools down and the flavors blend well. After all, it’s best to spend the night. Decorate as desired, again with whipped cream, tea biscuits, and you can also sprinkle it with cinnamon.

Also read: Carrot and ginger soup

The cake is not very sweet. The taste is phenomenal! Have a nice time!