This pie is considered a classic American dessert and can be bought at any pastry shop around the world. It's hard to believe, but perhaps the roots of this delicacy lie in the territory of the former Russian Empire. Jews who sold milk and cottage cheese often baked simple cakes from the leftovers, somewhat reminiscent of a modern delicacy.
Ingredients:
- Dessert mold;
- Egg - 2 pcs;
- 0, 5 tbsp. Sahara;
- Nutmeg;
- Baked pumpkin pulp - 300 g;
- 100 g butter;
- Cinnamon, salt (to taste);
- 1 tbsp. l. cream;
- 0.5 tsp vanilla essence;
- Cottage cheese - 100 g;
- Cream cheese - 200 g;
- Half a glass of walnuts.
Preparation:
- It is recommended to use special molds coated with non-stick materials. Grease this form with oil before starting cooking. Crumble the walnut in a blender or a special crusher.
- Mix the nut mass with granulated sugar and butter until a uniform mixture is formed. We lay it out in shape, making the sides. Smooth the workpieces with wet hands.
- We put it in the refrigerator, covering with a lid or special cling film. It is allowed to use a plastic bag.
- We heat the oven to the required temperature (170-180 degrees). Cut the pumpkin pulp prepared in advance into slices of any shape and chop in mashed potatoes. Stir the cream, granulated sugar, vanilla essence and eggs thoroughly.
- If the granulated sugar remains, you can mix it with salt, nutmeg and cinnamon. Add spices to taste. Put curd mass and cream cheese into the blank for the filling.
- Whisk with your hands or with a spicer for four minutes until a sufficient mass of air is obtained. It is allowed to add no more than two tablespoons of corn or wheat flour to the filling. This contributes to good density, but takes away lightness and tenderness from the filling.
- Pumpkin puree is added while beating. As a result, you should get a homogeneous thick mass.
- Put the filling in the mold, aligning the upper part. Cooking time - 60 minutes. We turn off the oven, but do not remove the cake from it to allow the dessert to cool. Be sure to open the door a little!
- After that, the cheesecake should stand in the refrigerator for at least 3.5 hours. Remove the side circle with a knife before use.
