Many thanks for the recipe to Antonina @tosha_homecook This recipe started my acquaintance with Cookpad. A lot of time has passed, and I continue to cook this wonderful cheesecake. #pie
Ingredients: Base (for a 16 cm mold): butter, wheat flour, cocoa, almond flour, salt, powdered sugar, yolk, cold water, Filling: cream cheese, pumpkin puree, sugar, egg, cream 10-15%, instant or ground coffee
Cooking method:
Pour wheat flour, cocoa, almond flour, powdered sugar and a pinch of salt into the bowl of a food processor with knives.
Add cold butter to dry ingredients and beat everything into small crumbs.
Add cold yolk and beat again.
Add 1 tablespoon of cold water, beating after each, until the dough begins to clump.
Gather the dough into a ball, place in a plastic bag and refrigerate for 30 minutes.
Grease a baking dish with oil and sprinkle with flour. We spread the dough, roll it out and make the sides. We pierce with a fork over the entire surface of the bottom and put it in the cold.
Preheat the oven to 170 degrees and bake the base for 25 minutes. (Then take it out, and reduce the temperature of the oven to 120 degrees).
We make the filling. Bring coffee cream to a boil and cool to room temperature.
Cream cheese with sugar until smooth.
We make pumpkin puree in advance. (We clean the pumpkin, cut it into pieces, put it in a saucepan, add a little water, simmer until soft, drain the water, and mash the pumpkin). Add pumpkin puree to cream cheese.
Now add the egg and mix well.
Strain the coffee creamer and add to the pumpkin cheese mixture. Mix well.
Pour the resulting mass into the prepared and slightly cooled base.
We bake the cheesecake in an oven preheated to 120 degrees for 1 hour in a water bath. Then leave the cake in the switched off oven for 30 minutes.
We put the cooled cheesecake in the refrigerator until the next day.