Pumpkin Cheesecake with Orange Jelly
A magnificent dessert! A combination of airy crust, delicate cream, and fragrant jelly. I highly recommend making it! Instead of a pumpkin base, you can use apples, and choose the flavor of the jelly at your discretion. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- eggs 2
- sugar 100 g
- flour 70-100 g
- cream cheese 500 g
- cream 200 ml
- eggs 3
- sugar 150 g
- pumpkin 700-900 g
- orange 2
- sugar 150 g
- gelatin 20-30 g
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 24
Cut the pumpkin into small cubes, transfer them to a baking pan and place in the oven. Cook at 180 degrees until softened (it took 30 minutes for me). To prevent the vegetable from burning, you can use foil.
Step 2 of 24
Drain all the juice that was released during baking.
Step 3 of 24
Pass the pumpkin through a sieve until you get 300 g of puree and let it cool.
Preparing the sponge cake
Step 4 of 24
Beat the eggs together with the sugar.
Step 5 of 24
Add the flour and gently mix the mixture.
Step 6 of 24
Pour the resulting batter into a baking pan with a diameter of 26–28 cm.
Step 7 of 24
Place in an oven preheated to 180 degrees for 10–15 minutes.
Filling Preparation
Step 8 of 24
Mix the cream cheese with sugar.
Step 9 of 24
Pour in the cream and stir.
Step 10 of 24
Add eggs to the mixture.
Step 11 of 24
Mix thoroughly.
Step 12 of 24
Stir in pumpkin puree.
Step 13 of 24
Mix until smooth.
Step 14 of 24
Spread the filling over the sponge cake.
Step 15 of 24
If using a springform pan, wrap the sides tightly with foil to protect from water. Place the pan in a deep baking tray or a larger container. Pour hot water into the tray up to half the height of the cheesecake pan. Bake at 180 degrees for an hour.
Jelly Preparation
Step 16 of 24
Pour 150 ml of water over the gelatin and leave it for the time specified in the product instructions.
Step 17 of 24
Wash the oranges and squeeze out the juice.
Step 18 of 24
Cut the peel into large pieces and place them in a pot.
Step 19 of 24
Add 700 ml of water, bring to a boil and cook for 10 minutes.
Step 20 of 24
Strain the broth and add sugar.
Step 21 of 24
Stir in the gelatin and heat until completely dissolved, without bringing to a boil.
Step 22 of 24
Pour in the juice, remove from heat and cool to room temperature.
Step 23 of 24
Carefully pour the jelly over the cheesecake (any leftovers can be distributed into small molds in the refrigerator). Place the cake in the refrigerator for 6–8 hours. For easier movement, the baking pan can be placed on a board.
Step 24 of 24
Before serving, you can decorate the dessert with pumpkin seeds.
