Pumpkin cheesecake

Ingredients for 1 servings:

• 1 portion of shortcrust pastry
• 400 g pumpkin flesh
• 2 tsp cornstarch
• 200 g sugar
• 4 eggs
• 200 g whipped cream
• 500 g quark
• 300 g cream cheese
• 1 tsp. clove powder
• 2 pinches of cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Make a shortcrust pastry according to any recipe, for example this one: http://www.chefkoch.de/rezepte/223931092646762/Muerbeteig-gelingt-immer.html I always use Hokkaido pumpkin, which doesn’t need peeling. Cut the pumpkin into large pieces and cook in the Thermomix Varoma until soft. Of course, you can also do it in the oven or in a pan with a little water. In the meantime, mix the sugar and cornstarch, then add the eggs and heavy cream and beat everything well. Then add the quark and cream cheese and mix everything together. Finely mash the soft pumpkin and add the cloves and cinnamon. Mix half of the white mixture with the spiced pumpkin. Line a 28 cm springform pan with the shortcrust pastry and also pull up the sides. Pour in the white mixture first, then the orange mixture. Theoretically, layers should form, but mine end up marbled at best. Bake the cake at 180°C fan oven for 60 minutes.