PUMPKIN AND PECAN CHEESECAKE

INGREDIENTS

BASE

  • 200 g of flour
  • 100 g of Milkaut Profesional Butter
  • 50 g of icing sugar
  • 2 yolks
  • 100 g of toasted pecans

FILLING

  • 800 g of Milkaut Profesional Cream Cheese
  • 100 g of sugar
  • 200 g of condensed milk
  • 3 eggs
  • 1 cup of pumpkin purée
  • 150 ml of Milkaut Profesional Cream 44%
  • 1 tbsp. of cornstarch dissolved in 2 tbsp. of water

PUMPKIN PURÉE

  • 1 medium pumpkin
  • 2 tbsp. of syrup (TPT)
  • 1 pinch of salt

CREAM

  • 250 ml of Milkaut Profesional Cream 44%
  • 2 tbsp. of icing sugar

CARAMEL

  • 100 g of sugar
  • 150 ml of Milkaut Profesional Cream 39%

ASSEMBLY

  • 100 g of toasted and peeled pecans

MILKAUT SOLUTIONS

PROCESS

BASE

Using the food processor, blend the chilled Milkaut Profesional Butter with the flour and sugar until you achieve a sandy texture. Incorporate the egg yolks and continue to blend until the mixture comes together. Remove the dough from the processor and gently bring it together on your work surface, no kneading it. Chill this in the refrigerator for 20 minutes. Roll out the dough on a non-stick silicone mat and bake for 15 minutes at 170 °C.

Let it cool, then combine with the toasted pecans in the processor (add an extra 40 g of melted Milkaut Profesional Butter if needed). Press this mixture into the base of a 22 cm removable cake tin, ensuring it’s evenly distributed, and bake for an additional 10 minutes at 160 °C.
Remove from the oven and let it cool.

FILLING

With a food processor, blend the Milkaut Profesional Cream Cheese with the sugar and condensed milk until you achieve a silky-smooth texture. Incorporate the purée and eggs, and continue to blend for another minute. Transfer the mixture to a bowl. Dissolve the starch in 2 teaspoons of water, then stir it into your mixture. Gently fold in the Milkaut Profesional Cream 44% using a spatula. Pour this over your prepared base and bake at 140 °C for approximately 45 minutes, or until the edges are set but the center is still moist.
Switch off the oven and let your mixture cool inside for an additional hour. Then remove it from the oven, allow it to reach room temperature, and chill.

PUMPKIN PURÉE

Slice the pumpkin into approximately 2 cm thick pieces, making sure to use the seedless part. Arrange these slices on a lightly oiled baking tray and roast for about 20 minutes, or until the pumpkin is tender enough.
Once done, remove from the oven and allow to cool before peeling. Blend the roasted pumpkin until you achieve a smooth purée. Pass this through a sieve, and mix with syrup and a pinch of salt.

CREAM

Whip the Milkaut Profesional Cream 44% together with the icing sugar. Transfer into a piping bag fitted with a large round nozzle and set aside.

CARAMEL

Make the caramel by melting sugar and combining it with the Milkaut Profesional Cream 39%.

ASSEMBLY

Decorate the chilled cheesecake with the caramel, and sprinkle pecan nuts on top. Finish off with peaks of whipped cream, cubes of pumpkin in syrup, and additional pecan nuts.

TAGS

MILKAUT SOLUTIONS