Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 8 | 120 minuti |
Ingredients
| 200 g | sugar |
| 1 cucchiai | ground cinnamon |
| 1/2 cucchiai | ginger |
| 3 cucchiai | lemon juice |
| 250 g | pulp pumpkin |
| 500 g | UHT Ricotta Cheese Sterilgarda |
| 2 | medium eggs |
| 2 | yolks |
| 200 mL | whipping cream Sterilgarda |
| 1 pizzichi | coarse salt |
| 60 g | water |
| 250 g | digestive biscuits |
| 150 g | butter |
| 2 cucchiai | cane sugar |
| 30 g | water |
| 100 g | dark chocolate |
| colorful sugar candies |
Prepare this recipe with:
Preparation
- Prepare the biscuit base: put the dry biscuits and two tablespoons of brown sugar in the mixer and blend everything until you obtain a floury mixture.
- Melt the butter and mix it with the biscuits. Transfer the mixture into a 24 cm round baking pan, greased and lined with paper.
- Wet the base with 30 g of water and place the pan in the fridge for at least 30 minutes.
- Wash the pumpkin and cut the pulp into pieces. Cook in a pot over medium heat with 60 gr of water for 20 minutes.
- Place the Ricotta Sterilgarda and the sugar in the blender together with the softened and cold pumpkin pulp.
- Add ginger, cinnamon, salt and lemon juice, Sterilgarda cream and eggs. The result should be smooth, creamy and homogeneous.
- Pour the mixture into the pan and bake for 50 minutes in a preheated oven at 190°.
- Let the cake cool in the oven to ensure it doesn't collapse and let it cool thoroughly.
- Melt 100 g of chopped dark chocolate in a bain-marie and, using a pastry syringe with a thin nozzle, draw a spider web on the cheesecake.
Mash the Sterilgarda ricotta with a fork and mix it until it becomes a cream. Add the sugar and 100 g of grated coconut. Mix well and add the cocoa powder ...
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