Pumpkin cheesecake with lemon curd

Ingredients for 1 servings:

• 37 g butter
• 37 g dark chocolate
• 25 g sugar
• 1 egg(s)
• 30 g flour
• 4 g baking powder
• 25 g hazelnuts, chopped
• 250 g low-fat curd cheese
• 125 g mascarpone
• 100 g pumpkin flesh (pumpkin puree)
• 2 eggs, size L
• 1 egg yolk
• 150 ml condensed milk, sweetened
• 1 tbsp sugar
• 50 g crème fraîche
• 5 ½ tbsp cornstarch
• 0.33 tsp cinnamon
• 1 tsp vanilla powder
• 100 g sour cream
• 1 tbsp sugar
• 75g lemon curd
• 1 tbsp water

Instructions

Working time approx. 50 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours 20 minutes

For the base, melt the butter and chocolate. Beat the sugar with the egg. Mix the flour, baking powder, and nuts and stir into the egg foam along with the chocolate mixture. Spread the batter into an 18 cm springform pan lined with baking paper and bake in the oven at 175 degrees Celsius (155°C fan/gas mark 2) for about 10-12 minutes. For the filling, whisk together the quark, mascarpone, pumpkin puree, eggs, egg yolks, condensed milk, sugar, crème fraîche, cornstarch, cinnamon, and vanilla. Remove the cake from the oven, spread the cream filling into the pan, and bake for another 10-12 minutes. Reduce the oven temperature to 120 degrees Celsius (100°C fan/gas mark 2) and bake for another 50 minutes. Remove from the oven and let cool briefly. For the frosting, mix the sour cream and sugar, spread over the cake, and bake for another 12-15 minutes. Heat the lemon curd with 1 tablespoon of water and immediately spread it over the cake. Then refrigerate the cake for about eight hours. Notes: I made the cake in an 18 cm pan. For a 26 cm springform pan, simply double the mixture. To make pumpkin puree, simply deseed a pumpkin of your choice and bake it in the oven at about 200 degrees Celsius for 45-60 minutes, until tender. Scoop out the skin with a spoon and puree.