Pumpkin cheesecake

Name: Pumpkin cheesecake
Ingredients: crumble of salted caramel & peanuts; 3 g Kappa; 300 g pumpkin purée; 60 g Flour; 50 g Sugar; silicone mold pomodoro 24; 450 g pumpkin purée; 5 Egg yolks; 50 g Monin pumpkin spice; 200 g Sugar; 3 Eggs; 700 g Cream cheese

Cheesecake, pumpkin jelly, and a crumble of salted caramel and peanuts.

Halloween is the perfect occasion to showcase your creativity. We are happy to inspire you for this. Our chefs went into the kitchen to create accessible, yet certainly surprising creations. Adding a touch of Halloween to your menu is a piece of cake this way!

Ingredients

60gFlour

silicone mold pomodoro 24

450gpumpkin purée

5Egg yolks

50gMonin pumpkin spice

200gSugar

3Eggs

700gCream cheese

3gKappa

300gpumpkin purée

50gSugar

crumble of salted caramel & peanuts

Preparation

Whip the cream cheese until light in a food processor.
Add the sugar and pumpkin syrup.
Then add the egg yolks and eggs one at a time.
Finally, fold the flour and pumpkin puree into the cream cheese mixture.
Fill the silicone mold to the rim and cover with a layer of plastic wrap.
Steam the cheesecake in an oven at 82°C for 25 minutes.
Cool down and then place in the (shock) freezer.
Remove the molds from the silicone mold and store in the freezer.

Mix the pumpkin puree with the sugar and the kappa.
Bring to a boil and stir well.
Remove from the heat source.

Stick the frozen cheesecake on a skewer and dip once in the pumpkin puree mixture.
Place on a tray and let thaw slowly in the refrigerator.
Serve as part of a dessert as an amuse with a crumble of milk chocolate and salted caramel.