Pumpkin cheesecake with cranberries, caramel, and hazelnuts
Fluffy pumpkin cheesecake on a wholegrain cookie crust pairs beautifully with caramel. Its delicate salty note is achieved by adding a magical ingredient, which is soy sauce. Crunchy hazelnuts add more intense flavour and an interesting texture.
150 g wholegrain cookies – 30 g melted butter – 1 tsp grated orange zest
Preheat the oven to 180 degrees Celsius. Mix the crushed cookies with melted butter and grated orange zest. Press the mixture into a baking pan lined with parchment paper. Bake for 10 minutes, then set it aside to cool.
100 g white chocolate – 40 g butter – 700 g smooth cottage cheese – 3 eggs – 150 g pumpkin puree
Melt the chocolate and butter together in a double boiler or bain-marie. Set it aside to cool. Mix the cottage cheese with the eggs and pumpkin puree.
2 tbsp dried cranberries
Add the melted chocolate with butter and dried cranberries to the cottage cheese. Mix the ingredients thoroughly and pour the mixture onto the pre-baked crust. Bake for 1 hour at 180 degrees Celsius. Cool in the oven with the oven door slightly ajar.
100 g granulated sugar – 1 tbsp butter – 200 g whipping cream – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Evenly spread the sugar on a smooth, non-stick pan. Heat it over medium heat until it melts (do not stir). Add the butter and vigorously mix it with a silicone whisk. Gradually pour in the cream and soy sauce, stirring constantly. Cook for 2-3 minutes until it thickens.
100 g hazelnuts
Pour the caramel over the cooled cheesecake and decorate it with hazelnuts.
The baking pan should have a diameter of 18-20 cm.
Recipe as PDF
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