Hm – that tail, those feet – they do look vaguely familiar…
Trick or treat – pumpkin cheesecake
Yes, Halloween is near, and it’s pumpkin season again. In the cartoon kitchen we love it! This year Trota got her inspiration from Cooking with Dog, a Japanese YouTube channel with fascinating recipes and the cutest poodle co-host.
For this delicate cheesecake we used 200g pumpkin, peeled and cubed (kabocha or zucca berrettina are best because of their flavoursome firm flesh, but squash is fine too), 15g sugar, 1 tbsp honey, 200g cream cheese, 100ml double cream, 2 small eggs, 1 tbsp flour, 1 tsp vanilla extract, 1 tbsp amaretto liqueur (or you can use rum instead).
Start by microwaving the pumpkin until tender (4min at 600w is the guideline) then dry any excess released water with kitchen paper. Using a handheld food processor, whizz the pumpkin. Add the sugar and honey and mix; then the cream cheese and the eggs. Keep blending. Finally add the flour, vanilla extract and liqueur and mix well to ensure all the ingredients are incorporated.
Bake in a pre-prepared 15cm Ø lined tin for 40min in a pre-heated oven at 180°C/gas 4, until set (and a toothpick inserted in the middle comes out clean). Take out of the oven and run a knife around the cake to separate it from the lining paper. Let it cool and, once cooled, rest in the fridge – ideally overnight, but not less than three hours – before serving. You can sprinkle with some icing sugar or, if you have them at hand, crumble some dry amaretti biscuits over the cake, then a dust of icing sugar.
Thank you very much Francis, this is sooo delicious. Good luck in the kitchen!
Happy Halloween everyone. And don’t forget: the clocks go back this weekend.