Pumpkin No-Bake Cheesecake
Category: Desserts
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 200g |
| Dark Chocolate | 100g |
| Delica Pumpkin | 650g |
| Cinnamon Sticks | 2 |
| Rosemary | 2 sprigs |
| Cardamom Pods | 4 |
| Whole Milk Ricotta | 350g |
| Heavy Cream (liquid) | 140g |
| Powdered Sugar | 80g |
| Gelatin Sheets | 8g |
| Ground Cinnamon | ¼ tsp |
| Heavy Cream (liquid) | 200g |
| Dark Chocolate (for decoration) | 20g |
| Powdered Sugar (for decoration) | 15g |
Instructions
Start by preparing the pumpkin. Slice the Delica pumpkin, remove its skin, and cut it into chunks. Fill a steamer with water and add the cinnamon sticks, rosemary sprigs, and cardamom pods. Cover with a lid, allowing the spices to infuse the steam while the pumpkin cooks. Let the pumpkin steam for about 15-20 minutes or until it softens. Once the pumpkin is tender, remove it from the heat and set it aside to cool down.
While the pumpkin is cooking, prepare the base for the cheesecake. Chop the dark chocolate finely with a knife. In a food processor, break up the digestive biscuits into fine crumbs. Melt the dark chocolate gently in a microwave or on a stovetop, then pour the melted chocolate over the biscuit crumbs and stir until evenly coated.
Next, line a baking sheet with parchment paper. Place a ring mold (about 18 cm in diameter) on the parchment paper, and if possible, line the sides of the mold with acetate sheets. This will make it easier to remove the cheesecake once it’s set. Pour the biscuit-chocolate mixture into the mold and press down firmly using the back of a spoon to create a smooth, compact base. Place the base in the fridge to chill for 20-30 minutes.
Meanwhile, prepare the gelatin. Soak the gelatin sheets in cold water for about 10 minutes until they soften. Once the pumpkin has cooled down, transfer it to a food processor and blend until smooth.
Heat 40g of heavy cream in a small saucepan over low heat. Once warm, remove from the stove and add the gelatin sheets, well-drained of any excess water. Stir the gelatin into the cream using a whisk until completely dissolved.
In a mixing bowl, beat the ricotta cheese with an electric hand mixer. Gradually add the powdered sugar and continue mixing until smooth and fluffy. Once the ricotta is light and creamy, add the gelatin mixture and blend until combined. Then, add the pureed pumpkin and mix everything together until fully incorporated.
Take the chilled biscuit base from the fridge and pour the pumpkin mixture over it, spreading it evenly with a spatula to level the surface. Return the cheesecake to the fridge for about 3-4 hours, or preferably overnight, to set and firm up.
Once the cheesecake is fully set, carefully remove the ring mold and acetate lining. Transfer the cheesecake onto a serving platter, using the parchment paper to lift it if necessary. To decorate, whip the remaining 200g of heavy cream and pipe small rosettes along the edge of the cheesecake. Garnish with melted dark chocolate drizzles and a dusting of powdered sugar for a beautiful finishing touch.
Enjoy this creamy, indulgent pumpkin cheesecake as a perfect fall dessert, with its subtle spice and rich texture, guaranteed to impress your guests!
Tips:
- If you prefer, you can substitute the Delica pumpkin with any other variety of pumpkin or squash that is available in your region.
- Feel free to add other spices, like nutmeg or ginger, to enhance the flavor further.
- This cheesecake can be made ahead of time and stored in the fridge for up to 2-3 days, making it a perfect option for holiday gatherings or dinner parties.
Let this no-bake pumpkin cheesecake bring a touch of autumn to your table, with its warm spices and creamy texture, offering the perfect balance of sweetness and depth.
