Pumpkin is a vegetable, especially often used in autumn, it is versatile and works for many recipes. When preparing pumpkin purée, you will be able to use them for soups, cakes, coffee and lots of others. To start with, just buy a nice pumpkin.
Currently, the best period for the purchase of a pumpkin is underway – you can make a supply because prepared Pumpkin purée is suitable for freezing and later use. They can be stored in the freezer for about 6 months. One of the better baking varieties is Hokkaido pumpkin.
Wash and dry the pumpkin, cut in half, and then into two more pieces (it can be more if the pumpkin is large). Remove the seed nests and tail. Place the pieces with the skin down and put into a baking tray heated oven (185 degrees C). With the baking option, the pumpkin should be ready in 35-45 minutes. In the case of hot air, reduce the temperature by 10 degrees C.
Using the Hokkaido variety, you do not need to remove the skinnevertheless in the case of others it is better to download it. Baked pieces should be blended – somewhat browned ends can be cut off and added, for example, to a salad.
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After preparing purée, making a cheesecake is very fast and simple, you will need for this:
- 400 g Purée from Dyni
- 200 g of biscuits (in the case of gluten -free dough, choose gluten -free versions or omitted them completely)
- 400 ml of cream 30% or 36%
- 250 g mascarpone or cheese vanilla cheese of homogenised
- 50 g of powdered sugar
- 25 g of gelatin
- 1 teaspoon of spices
- 2 oranges
Prepare a large cake tin and biscuits – you can also skip this step if you don’t have them or you don’t find gluten -free – then squeeze the juice from one orange and soak biscuits in it, place them in a cake tin. Use the second orange juice to dissolve gelatin. To start with, soak gelatin in 1/4 juice and set aside to swell. Prepare a bath with water (two pots in one boiling water, in the other orange juice) for the rest of the juice, add gelatin and mix until dissolved, do not bring the juice to the boil.
Cool the juice with gelatin and add to the purée, then add the spice and the cheese to mix after a spoon. Finally, add the whipped cream and carefully mix everything with a spoon. Transfer to the cake tin and put in the fridge for about 3 hours. You can decorate the finished cheesecake with, for example, chocolate coating with the addition of orange extract.
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