Pumpkin cheesecake with orange caramel

METHOD

How to make it

1. 01

   STEP 1

   Done

   First make the pumpkin puree and let it cool completely.

2. 02

   STEP 2

   Done

   Cover the bottom of your springform tin with a sheet of baking paper and grease the side slightly with butter or baking spray.

3. 03

   STEP 3

   Done

   Melt the butter in a saucepan and grind the cinnamon cookies in the stand mixer. Spat the butter, ground biscuits and 2 tl pumpkin spice well mixed and pours this to the bottom of your spring form. Distribute evenly, make a slightly raised edge on the side and press everything well with the bulbous side of a spoon or the flat bottom of a glass. Put the springform tin in the fridge.

4. 04

   STEP 4

   Done

   Preheat the oven 150 degrees (lower and upper heat) and put at the bottom a refractory dish with water. Due to the steam from this, the top of the cheesecake will rip less quickly.

5. 05

   STEP 5

   Done

   Put the cream cheese in the bowl of your (stand) mixer and beat creamy in a few minutes. Stir the bark sugar, crystal sugar and vanilla sugar together and add the sugar spoon to the cream cheese while the mixer rotates.

6. 06

   STEP 6

   Done

   Now knock through the eggs one by one. Every time an egg is just absorbed, you add the next egg.

7. 07

   STEP 7

   Done

   Stir the crème fraîche with the maizena and beat quickly through the batter.

8. 08

   STEP 8

   Done

   Stir the pumpkin puree, orange juice, remaining 1 tl pumpkin spice and the vanilla extract through and be the last to knock through the batter until the pumpkin puree is fully absorbed.

9. 09

   STEP 9

   Done

   Tip: From the moment you added the eggs, you need to work fast. 'Cause you don't want a batter, that's what happens when you keep knocking. So if you have trays ready with everything that needs to be mixed in advance then you can quickly work in succession.

10. 10

    STEP 10

    Done

    Pour the batter evenly into the springform tin and tap the bump shape on your work surface a few times to tap out the air.

11. 11

    STEP 11

    Done

    Put the cheesecake forward. 100 minutes in the oven and do not open the oven in the meantime.

12. 12

    STEP 12

    Done

    Tip: This is always the most challenging part of a cheesecake recipe, because every oven (unfortunately) works differently and the indoor temperature can fluctuate. At my oven is 150 degrees (lower and upper heat) the perfect temperature. But it may be that with you 140 or 160 degrees better, you got to experience this yourself. And if you have a hot air oven, I suggest you lower the temperature, maybe even lower the temperature. 130 degrees.

13. 13

    STEP 13

    Done

    When the oven is ready, you just leave the cheesecake for another hour or 2 to 4 stand in it with the door closed. This does not harm and ensures that it cools evenly and does not tear the top. Then take it out and let it cool down on the counter. Then cover the springform tin with a piece of foil and set at least 4 hour in the refrigerator to cool.

14. 14

    STEP 14

    Done

    For the orange caramel, mix 150 grams of crystal sugar with 2 el water in a thick bottom pan. Put it on medium heat so the sugar melts first and subsequently caramelizes. At this stage absolutely not stir, the only thing you can do now and then is to gently rotate the pan so that the caramel mixes well. Meanwhile, mix the whipped cream with the orange zest and heat in a pan. If the caramel is beautifully amber coloured and delicious smell, remove the pan from the fire. Sc

15. 15

    STEP 15

    Done

    Tip: Rinse your pan right under the boiling hot tap, that saves a lot of wax later.

16. 16

    STEP 16

    Done

    For the cinnamon cream, beat the whipped cream with the pat fix 30 seconds in your stand mixer or with the hand mixer. Mix the fine sugar and cinnamon together and scoop this spoon by spoon at the whipped cream and keep knocking until the whipped cream has gotten the right thickness. Transfer to a syringe bag (do not forget the nozzle), turn it closed and put in the refrigerator until use.

17. 17

    STEP 17

    Done

    If the cheesecake is raised well, first cut it loose with a sharp cook knife (first heat it under a hot tap and dry it off). Then you can untie the springform tin. Place the cheesecake on a nice plate.

18. 18

    STEP 18

    Done

    To garnish the pumpkin cheese cake you first spray a nice pattern with the cinnamon cream. Then garnish with the chocolate decoration. Cut into points (again with a hot knife) and serve with the orange caramel and possibly extra cinnamon cream.