Pumpkin cheesecake - Тыквенный чизкейк

This amazing recipe I found on the website of Ananda Svarupini (food photographer and stylist )

For the bottom:

• 150 g of oat flakes (small)
• 70 grams of oat flour (or ordinary)
• 50 g. ground walnuts
• 50 g of melted butter

For the filling:

• 500 g of ricotta cheese (or cottage cheese)
• 250 mascarpone
• 1 can of condensed milk
• 500 g. pumpkin puree
• 5 tablespoons of flour
• 2 tablespoons of cornstarch
• 1 tbsp. cinnamon

How to cook pumpkin cheesecake at home?

1. We make pumpkin puree:

Pumpkin is cut into pieces, bake for about an hour, peeled and grinded with a blender..

2. We make the bottom:

All ingredients are mixed in a blender, put in a mold for (diameter 24-26 cm or two small forms of 16 cm). Bake for 10-15 minutes in a preheated oven to 180 ° C until golden brown.

3. Make filling:

All ingredients should be room temperature. We beat them with a mixer, but not for long, so that the mass was not very airy, otherwise the cheesecake will grow and fall.

4. We bake:

Pour the cheese mass onto the baked base and bake in a water bath in a preheated oven for up to 160 ° C for about an hour.

For a water bath, prepare a shape larger in diameter than the baking dish, fill it with boiling water to half the height of the mold in which the cheesecake will be baked. This is necessary so that it dries evenly, does not grow and does not fall in the middle. If you do not care about his aesthetic appearance, you can safely skip this item and bake it without a water bath.

Turn off the oven, let it cool for about 15 minutes with the door slightly opened.

We take it out, cool it and put it in the refrigerator for the whole night. That was the advice to wait with eating, but we didn't and we don't regret about it) We started eating after 1 hour - delicious!🎂😋