Pumpkin cheese cake
I tried a lot of recipes for a cheese cake and this one is the best!!!!! With or without pumpkin (see ingredients without pumpkin at the end of the recipe)
Pumpkin cheese cake
Ingredients for 12:
For the crust :
5,3 oz (150g) Bischoff Lotus (speculoos) crushed
3 oz (85g) chopped pecan
2,6 oz (75g) unsalted butter melted
For the cream :
23 oz (675g) cream cheese, room temperature
5 large eggs room temperature
11 oz (310g) sour cream room temperature
3,5 oz (100g) unsalted butter room temperature
7 oz (200g) brown sugar
15 oz (425g) pumpkin puree
2 tbsp (40g) cornstarch
2-3 spoons pumpkin spices (or five spices,+ ginger+ cinnamon+allspice)
Chocolate icing :
3,5 oz (100g) dark chocolate
2 Tbsp of water
Prepare the crust
Add the Biscoff crumbs, chopped pecan and the butter melted to a large bowl and stir until well combined.
Pour the mixture into the cheesecake springform pan and spread the crumbs around so that they are evenly dispersed.
Press the crumbs into the bottom of the pan, use a back of a tablespoon or glass.
Bake at 325 degrees Fahrenheit for 10 minutes. Set aside.
If your 10 inch springform pan is not waterproof, tightly wrap 2 layers of aluminum foil around the outside covering bottom and sides.Coat inside sides of pan with butter.
Preheat oven to 300º F.
Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
Add eggs one at a time until blended.
Add sour cream, pumpkin puree and mix until smooth.
Add sugar, cornstarch, spices, beat until smooth, about 2 minutes.
Pour into springform pan with the crust and place in a roasting pan large enough to prevent sides from touching.
Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan.
Bake for 2 hours, or until cake is lightly browned on top.
Remove from water bath (bain-marie), remove foil and cool completely at room temperature.
Cover and refrigerate until well chilled (best to leave chill overnight)
Melt the chocolat with the water in a double boiler or in a microwave.
Unlatch and remove rim, add the chocolate with a spoon and decorate as you wish.
Keep refrigerated at least one hour before serving.
For a New York cheese cake, ingredients for the cream are :
32 oz (910g) cream cheese, room temperature
5 large eggs room temperature
16 oz (455g) sour cream room temperature
5 oz (140g) unsalted butter room temperature
7 oz (200g) brown sugar
2 tbsp (40g) cornstarch
2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
1 tsp lemon juice
