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Pumpkin Cheesecakes

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Ingredients for 1 servings:

  • 250 g pumpkin(s) (gross)
  • 230 g flour
  • 50 g potato starch
  • 120 g butter, melted
  • 120 g cheese, grated (Parmesan)
  • 5 g baking powder

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 2 minutes

Peel the pumpkin and remove the seeds. Roughly dice it, place it in a bowl, and bake at 180°C for about 30 minutes. Remove from the oven and blend with a mixer. Combine the flour, potato starch, and baking powder in a bowl. Weigh out 120g of the pumpkin puree and add it to the flour. Melt the butter and let it cool. Add the Parmesan cheese and butter to the mixture. Mix everything together to form a smooth dough and form into walnut-sized balls. Place the balls, leaving space between them, on a baking sheet lined with baking paper and bake at 180°C for about 10-12 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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