The Original Pumpkin Cheesecake
We have officially found the most delicious cheesecake there is! The number one rule when it comes to cheesecake is - you’ve gotta cook it - yes the non cooked cheesecake is good but the over cooked one is simply addictive!
This time we decided to make our cheesecake with home made Pumpkin Jam - so easy to make - and it turned out really great!
Prep Time: 15 Minutes
Cooking Time. 45 Minutes
Rest Time: 3 Hours
Ingredients (perfect for 24cm diameter/ 5cm height)
Philadelphia - 500 grams
Butter - 80 grams
Sugar - 125 grams
Eggs - 3
Digestives - 200 grams
Pumpkin Jam you have made beforehand - recipe here
Preparation:
Start by crushing the digestives (cookies) in a blender and melt the 80 grams of butter - add these two ingredients together and make sure it is not to bland. If yes add some more digestives.
Put the digestives/ butter on the bottom of the baking tin and flatten it out nicely, firmly and evenly.
In a bowl, beat the egg whites from the 3 eggs until they stand in soft peaks
In a separate bowl, add the Philadelphia, sugar and the 3 egg yolks (only the red part)
Start mixing the ingredients of the second bowl and slowly add in the egg whites - keep mixing- once the mixture is homogenous add it to the baking tin on top of the digestives/butter paste.
Place in oven at 160 degrees with the ventilator mode - 35 minutes.
Remove the cheesecake and let it rest until cooler, then put it in the fridge for at least 3 hours before serving it.
Right before serving it spread the pumpkin jam on top.
