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Pumpkin cheesecake with caramelized pumpkin and pumpkin sorbet

Pumpkin cheesecake with caramelized pumpkin, crispy topping and pumpkin jelly.

Ingredients

700gCream cheese
200gSugar
50gPumpkin syrup
3units.itemsEggs
450gpumpkin purée
60gFlour
silicone mold bloom 120

pumpkin cubes
Sugar

70gSugar
8gemulbinder
5units.itemsEgg yolks
450gpumpkin purée

100gpumpkin purée
20gSugar
6gCreamy gel

Crème fraîche
spicy pumpkin sorbet
Salty caramel crumble
Blueberries
Blackberries

Preparation

  1. Whip the cream cheese until light and airy in a food processor.
  2. Add the sugar and pumpkin syrup.
  3. Then add the eggs one at a time.
  4. Finally, fold the flour and pumpkin purée into the cream cheese mixture.
  5. Fill the silicone mold to the rim and cover with a layer of plastic wrap.
  6. Steam the cheesecake in an oven at 82°C for 25 minutes.
  7. Cool down and then place in the (shock) freezer.
  8. Remove from the silicone mold and store in the freezer.
  9. Defrost in the refrigerator before use.

  1. Sauté the pumpkin cubes in a little olive oil.
  2. Sprinkle the sugar over the pumpkin cubes and briefly caramelize.
  3. Cool down and store in the refrigerator.

  1. Mix all ingredients in a thermoblender at 80°C for 10 minutes. 

  1. Mix all ingredients using an immersion blender or blender.

 

  1. Spoon the caramelized pumpkin in the center of the plate.
  2. Place the cheesecake on top.
  3. Spoon a little salty caramel crumble onto the plate and garnish with a few blackberries and blueberries.
  4. Place two quenelles of pumpkin sorbet on the plate.
  5. Pipe the pumpkin jelly and crème fraîche onto the plate.
  6. Finally, place the pumpkin crisp on the cheesecake.