Pumpkin And Hazelnut Cheesecake

On dine chez Nanou
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Pumpkin And Hazelnut Cheesecake
13
65

Description

How do you make cheesecake taste better than it already is? Is it possible to make a delicious cheesecake that is savory and not a sweet dessert? Try this Pumpkin and Hazelnut Cheesecake which takes 65 minutes to prepare and combines savory spices and herbs with salty nuts and decadent cream cheese. This is a cheesecake that is best cut in squares as a hearty snack. Everyone will love this twist on a sweet sensation.

Ingredients

  • 300 grams squash (peeled red kuri)
  • 1 tablespoon olive oil
  • salt
  • ground black pepper
  • 1 garlic cloves
  • 1 centimeter fresh ginger
  • thyme
  • 100 grams hazelnuts
  • 100 grams snack crackers (such as Ritz)
  • 70 grams butter (soft)
  • 2 sheets gelatin
  • 100 grams heavy cream
  • 100 grams cream cheese

Directions

  1. Cut the pumpkin into small cubes and brown them with olive oil in a pan over low heat. Season with salt and pepper, add the garlic, the ginger, and the thyme. Cook for about 20 minutes, until you get a chunky sauce.
  2. Roast the hazelnuts in a hot pan without fat for a few minutes. Let them cool before crushing them coarsely.
  3. Mix crackers finely, add the softened butter, and mix again to obtain a homogeneous paste. Stir in 40 grams of hazelnuts. Line the bottom of a pan with parchment paper. Spread the dough and flatten it with the back of a spoon. Set aside in the refrigerator.
  4. Soak the gelatin in cold water for 5 minutes.
  5. Heat the heavy cream. Turn off the heat once it boils. Wring the gelatin sheets and add to the cream. Stir until dissolved.
  6. Mix together stewed pumpkin, cream, and cream cheese.
  7. Add salt and pepper.
  8. Pour this mixture over the shortbread shell.
  9. Refrigerate at least 2 hours and up to overnight.
  10. Cut it into small cubes and place crushed hazelnuts on top.
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