Ingredients for preparing pumpkin cheesecake

For the crust

250 g of gluten free biscuits

2 spoonful of muscovado sugar

1/2 teaspoonful of powdered cinnamon

100 g of butter

pumpkin seeds

For the cream

220 g of creamy cheese

450 g of mashed pumpkin

3 eggs

1 yolk

2 spoonful of yoghurt

1 spoonful of lemon juice

150 g of muscovado sugar

1/2 teaspoonful of powdered cinnamon

1/2 teaspoonful of powdered nutmeg

1/2 teaspoonful of powdered of cloves

2 teaspoonful of rise flour

1 teaspoonful of vanilla extract

 

Preparation

Crush the biscuits, put them in a medium-size bowl with powdered cinnamon and sugar. Melt the butter in a pot and add it to the biscuit mixture. Stir accurately. Cover a round tin that can be opened with greaseproof paper. Tip the biscuit mixture in and firmly press down with a spoon until the base is solid. Keep into the fridge for anout 30 minutes.

In the meantime, mix the cheese, mashed pumpkin, eggs and yolk, yoghurt and lemon juice. Add the rice flour, sugar and vanilla extract. Beat until all the ingredients are well combined. Add the spices and stir again.

Put the cream on the base and bake in preheated oven at 180°C for 60 minutes. Let the pumpkin cheesecake cool. Add to taste dark chocolate ganache and serve.

Tradotto da Francesca Clemente