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Recipe for family meals :

Pumpkin Cheesecake
 

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

Ingredients

Graham Cracker Crust:
1 1/4 cups graham cracker (wheatmeal) crumbs
3 Tblsp. unsalted butter
1 Tblsp. sugar

Filling:
1 lb. mascarpone cheese (2 cups)
1 lb. dry ricotta cheese (see note)
1/2 cup sugar (see note)
Pinch of salt
3 large eggs
1/4 tsp. ground finger
1 tsp. ground cinnamon
2 cups fresh pumpkin puree or unsweetened canned pumpkin puree

Method

To prepare the graham cracker crust:

  • In a medium bowl, combine the graham cracker crumbs, butter, sugar and mix with a fork or your fingertips until the crumbs absorb the butter and hold together.
  • Wrap the outside of a 10 inch springform pan with a large sheet of heavy-duty aluminum foil to come about halfway up the sides of the pan.
  • Press the crumb mixture into the bottom of the pan in an even layer.
  • Preheat the oven to 375°.

To make the filling:

  • In an electric mixer on medium speed, mix the mascarpone, ricotta, sugar, and salt for about 1 minute, until well mixed. Scrape the bowl of the mixer and mix for another minute.
  • Add the eggs one at a time, beating for about 30 seconds after each addition until each egg is incorporated.
  • Add the ginger and cinnamon, scrape the bowl and mix for 30 seconds.
  • Add the pumpkin puree and mix for another 30 seconds.

To assemble:

  • Scrape the filling into the prepared springform pan.
  • Wrap foil around it. Set the pan in a larger roasting pan and place on the center rack of the oven. Add enough hot water to come halfway up the pan.
  • Bake for 50 minutes to 1 hour or until the bade of a knife inserted into the cake comes out clean.
  • Remove from the oven and refrigerate immediately. Chill for at least 4 hours.
  • To serve, remove foil and release the sides of the springform pan.

Note:

Dry ricotta cheese can be bought in some Italian markets. If you cannot purchase it, make your own by lining a colander with cheesecloth and put about 1 1/2 pounds of ricotta in the colander. Set the colander over a bowl to catch the draining liquid. Cover and refrigerate for at least 4 hours and for up to 8 hours. The longer the cheese drains, the drier it will be.

If you use canned puree, increase the amount of sugar to 1 1/4 cups.

Serves 12 - 16 (makes one 10 inch cheesecake)

Shirley Cline

 
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