John Myers
Ingredients for 1 servings:
- 400 g Hokkaido pumpkin(s), ready to cook
- 1 lemon(s) or lime, organic, juice and zest
- 800 g soy quark (quark alternative)
- 100 ml apple or pear juice
- 3 tbsp margarine, vegan
- 2 tsp apple cider vinegar
- 200 g sugar
- 2 packets of vanilla sugar or 10 drops of butter vanilla flavor
- 125 g durum wheat semolina
- 2 tbsp soy flour
- 3 tbsp breadcrumbs
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 1 pinch of cardamom powder
- 1 pinch of nutmeg, freshly grated
- 1 tsp. clove powder
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 5 minutes
Pumpkin Spice Cheesecake, for a silicone or 26 cm springform pan
Cut the pumpkin into large pieces and briefly sauté with the margarine in a saucepan. Add the juice and simmer with the lid on for about 15 minutes, until the pumpkin is soft. Puree and add all the remaining ingredients. Mix until smooth. Pour into a silicone mold or a greased 26cm springform pan dusted with breadcrumbs. Bake in a preheated oven at 200°C (convection oven) for about 40 minutes on the middle rack. You may need a little longer until the color is to your liking and the cake is firm. You can sprinkle another 1 tablespoon of cinnamon sugar and 1 tablespoon of breadcrumbs on the cake 10 minutes before the end of the baking time and let it caramelize slightly on the grill setting. The cake tastes best after it has cooled. Refrigerate for about 2-3 hours.
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