2020-08-13 / test@t
Cheesecake on rye bread with pumpkin
Bread as an ingredient for a sophisticated dessert is an unexpected twist, isn't it? Nevertheless, many delicious sweet dishes can be prepared from quality, but not just baked rye or wheat bread. And remember, it easily absorbs additional flavors and aromas and pairs well with spices and spirits.
- 250 g peeled rye bread without crusts
- 500 g pumpkin, preferably nutty (butternut)
- 2 large ripe bananas
- 500 g of good country cottage cheese
- 100 ml heavy cream
- 30 g candied ginger
- 4 tablespoons sugar
- 0.5 tsp ground cardamom
- 0.5 tsp ground nutmeg
STEP-BY-STEP COOKING RECIPE
Cut the pumpkin into medium pieces and steam or bake until soft in the oven, peel. Beat the pulp in a blender with spices.
Cut the bread into large pieces, mince or grind in a blender until large crumbs.
Mix with 1 tbsp. l. Sahara. Line a small round shape (20 cm) with baking paper. Lay out the crumbs in an even, dense layer.
Chop the candied fruit finely. Rub the cottage cheese through a sieve. Mash bananas with a fork and mix with cottage cheese. Add cream, remaining sugar and pumpkin. Beat in a blender. Mix with candied fruits, setting aside a few for garnish. Put the filling on the crumbs. Bake in the oven at 180 ° С for 40–45 minutes. Chill completely and serve with chopped candied ginger.