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 |
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.
Combine the butter at room temperature with the sugar and work the dough. Add the pistachio paste, yogurt, eggs and salt. Once the eggs are incorporated ...
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