Chilled cheesecake with pumpkin jam
Chilled cheesecake with pumpkin jam: a refined and comforting delight
Preparation time: 30 minutes
Chilling time: 4 hours (or overnight)
Total time: 4 hours and 30 minutes
Servings: 8-10 servings
When it comes to desserts, cheesecake is certainly one of the most appreciated choices due to its creamy texture and versatility. This chilled cheesecake recipe with pumpkin jam combines the rich flavors of cheese with the natural sweetness of pumpkin, creating a dessert that not only looks wonderful but also delights the taste buds. I invite you to discover this easy-to-make treat and get inspired by our tips and tricks!
The history of cheesecake is fascinating, with deep roots in culinary traditions around the world. Over time, this dessert has evolved, adapting to local ingredients and preferences. The cheesecake we propose today is a modern reinterpretation, perfect for festive meals or even for a quiet evening at home.
Ingredients
For the crust:
- 300 g crushed biscuits (preferably digestive or chocolate biscuits)
- 180 g butter (melted)
- 100 g milk chocolate (grated)
For the cream:
- 350 g cottage cheese (well drained)
- 3 tablespoons homemade yogurt (or Greek yogurt)
- 2-3 tablespoons honey (adjust according to personal preferences)
- 100 g white chocolate (grated)
- 20 g gelatin (granulated)
- 450 ml sweetened whipped cream (or unsweetened liquid cream, which you can sweeten to taste)
For the topping:
- Pumpkin jam (or any other preferred topping, such as caramel sauce or fresh fruits)
Preparation instructions
Step 1: Preparing the crust
The first step in creating this delicious cheesecake is to prepare the crust. Start by melting the butter in a small saucepan over low heat, being careful not to let it boil. Once the butter is melted, add the crushed biscuits and grated chocolate. Mix well until a homogeneous mixture is obtained.
Helpful tip: If you want a crunchier crust, you can bake the biscuits for 5-7 minutes at 180 degrees Celsius before crushing them.
Step 2: Forming the base
Prepare a springform pan by greasing the bottom with a little butter to prevent sticking. Evenly distribute the biscuit mixture on the bottom of the pan, pressing down with a spatula or your fingers to create a compact base. Don’t forget to raise it slightly on the sides of the pan for a nice appearance.
Step 3: Preparing the cream
In a large bowl, combine the cottage cheese, yogurt, and honey. Use a mixer to achieve a smooth and homogeneous cream. Then, add the whipped cream and grated white chocolate. Gently mix to avoid losing air from the mixture.
Step 4: Adding the gelatin
Hydrate the gelatin in a small bowl with a few tablespoons of cold water for 10 minutes. Then, add another four tablespoons of water and heat the mixture over low heat, stirring continuously until dissolved. Important! Do not let the gelatin boil, as it will lose its properties. Once warm, add the gelatin to the cheesecake mixture, mixing well.
Step 5: Assembling the cheesecake
Pour the cheesecake cream over the cooled biscuit crust. Use a spatula to level the surface. Cover with plastic wrap and refrigerate for at least 4 hours (or preferably overnight) to firm up well.
Step 6: Finishing and serving
After the cheesecake has been refrigerated, carefully remove it from the pan. Add an even layer of pumpkin jam on top. Place the cheesecake on a serving platter and slice it.
Serving suggestions
For an extra touch of refinement, you can garnish each slice with a few toasted nuts or grated chocolate. Additionally, a scoop of freshly whipped cream alongside a cup of coffee or tea will perfectly complement this dessert.
Possible variations
To customize this recipe, you can experiment with different types of base biscuits (for example, chocolate biscuits or butter biscuits) or add flavors like vanilla or cinnamon to the cheese cream. Also, instead of pumpkin jam, you can use berry jam or a mango salsa for a contrast of flavors.
Nutritional benefits
Cottage cheese is an excellent source of protein and calcium, while yogurt adds beneficial probiotics for health. Additionally, pumpkin is rich in vitamins, minerals, and antioxidants, making this cheesecake not only delicious but also a healthier dessert option.
Frequently asked questions
1. Can I use cream cheese? Yes, but make sure it is well drained to avoid a wet texture.
2. Can I use vegan gelatin? Yes, there are plant-based alternatives, such as agar-agar, that can be used.
3. How long can the cheesecake be kept? It can be stored in the refrigerator for up to 5 days, but it is best within the first 2 days.
This is a dessert that will surely impress your guests! With each slice, you will discover a combination of textures and flavors that will make you return to this recipe again and again. So, let’s get cooking and enjoy this chilled cheesecake with pumpkin jam together!
Ingredients: Biscuit base 300 g crushed biscuits 180 g butter 100 g milk chocolate Cream 350 g cottage cheese 3 tablespoons homemade yogurt 2-3 tablespoons honey (taste first and add to preference) 100 g grated white chocolate 20 g gelatin 450 ml whipped cream Topping pumpkin jam
