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Receta Pumpkin Cheesecake With Cookie Crust
by Global Cookbook

Pumpkin Cheesecake With Cookie Crust
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Ingredientes

  •     COOKIE CRUST
  • 3/4 c. unsalted margarine
  • 1 1/4 c. all-purpose flour sifted
  • 1/4 c. sugar
  • 1 x egg yolk or possibly 1 Tbsp. bean curd
  •     Grated peel of one lemon
  • 1/2 tsp almond or possibly vanilla extract
  •     PUMPKIN FILLING
  • 3/4 c. sugar
  • 3/4 c. pumpkin puree (canned)
  • 3 x egg yolks
  • 1 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1 1/2 lb cream cheese softened
  • 6 Tbsp. sugar
  • 1 x egg plus one egg yolk
  • 1 Tbsp. cornstarch sifted
  • 1/2 tsp vanilla extract
  • 1/2 tsp fresh lemon juice

Direcciones

  1. FOR COOKIE CRUSTIf food processor available:With sharp knife, remove peel of 1 lemon (no pith). Throw into food processor with 1/4 c. flour and process till peel is thoroughly grated. Add in an additional c. of flour and all remaining ingredients.
  2. If food processor not available:Grate lemon peel by hand. In electric mixer, combine all ingredients.
  3. Process only till a ball is formed. (There may be some crumbs on bottom; just press them in by hand; Don't OVERPROCESS.) Flatten ball into a disk and wrap in plastic wrap; chill at least 1 hour.
  4. Preheat oven to 400F. Remove outer ring of 10" springform. With dinner knife, spread 1/3 of dough on bottom of springform right up to the edges (1/8" thick crust); prick bottom with fork. Return remaining dough to refrigerator. Bake bottom crust about 8 min. Allow to cold completely. Attach ring and, using same dinner knife technique, spread dough around ring to create an 1/8" crust, 1 1/2" high. Even top edge by running a sharp knife around top of crust. Fill with chosen filling and bake per recipe.
  5. Variation: Add in 1/4 c. roasted almond meal instead of extract; don't change any other ingredients. Use same meal to top cake.
  6. Variation: Before adding filling, but after shell is formed, spread marzipan or possibly jam on bottom crust.
  7. NOTE: Additional crust can be frzn or possibly add in more flour to stiffen dough so which it can be rolled out. Using a cookie cutter or possibly sharp knife, cut shapes to decorate top of finished cake. Place on wax paper on cookie sheet and bake at 350F for 8 to 10 min. Cold before using.
  8. FOR PUMPKIN FILLINGPreheat oven to 350F. Combine first 6 ingredients (3/4 c. sugar, pumpkin puree, 3 egg yolks, cinnamon, allspice, and salt) together and set aside.
  9. In electric mixer, combine cream cheese and 6 Tbsp. of sugar; add in egg and blend; add in additional egg yolk and blend till smooth. Add in cornstarch and blend in well. Add in extract and lemon juice and mix till very smooth.
  10. Pour into prepared crust and bake 45 min to one hour. The sides of the filling will have risen a bit, the surface will be concave and the center will be somewhat soft, but not raw. Remove from oven and allow to cook on a rack away from drafts. Chill overnight before serving.