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Click here for all keto product you need for the cheesecake
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Ingredients Base Layer: |
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250 gram |
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75 gram |
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100 gram |
Melted butter |
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2 Table Spoons |
Dutch Spice (AKA Speculaaskruiden) |
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2 Table Spoons |
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1 pinch |
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1 pinch |
Lemongrass powder |
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1 Tea Spoon |
Baking Powder |
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grater of |
1/2 Orange |
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Ingredients Cheesecake Layer: |
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600 grams |
Cream Cheese |
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120 grams |
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3 |
Eggs |
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1 |
Grated Orange peel. |
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1 |
Grated Lemon peel |
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Ingredients Pumkin Layer: |
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400 grams |
Pumkin |
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100 grams |
Cream Cheese |
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1 Table Spoon |
Pumkin Spice |
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25 grams |
Green Sweet- Icing |
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1 |
Egg |
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Ingredients Caramelized Pumpkin Top Layer: |
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50 grams |
Melted Butter |
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50 grams |
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½ |
Grated Lemon peel |
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½ |
Grated Orange peel |
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½ |
Orange Juice |
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100 grams |
Pumpkin cut in small pieces |
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50 grams |
Chopped Almonds |
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1 |
Gelatine Leaf |
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1 Table Spoon |
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Preparation:
Step 1: Make sure all ingredients are at room temperature.
Step 2: Boil around 400 grams of diced Pumpkin until tender. Drain and allow to cool.
note: Save about 100 grams of pumpkin uncooked for step 8!
Step 3: Preheat oven to 180° degrees.
Step 4: Mix all ingredients of Base layer into a solid dough (use a spatula or electric handmixer ). Put a baking sheet on the bottom and along the edges of a springform pan (I used a form of 24x24 cm). Pour the dough and spread well over the bottom (using the back of a wet spoon). Pre-bake for 10 minutes and remove from the oven.
Step 5: Turn the oven to 160° degrees ( or 150° Hot Air).
Step 6: Mix all ingredients of the Cheesecake layer, using an electric kitchen machine or handmixer, into a smoot batter. Pour into the springform pan, making sure the batter is well distributed over the base layer. Bake for 30 minutes.
Step 7: Blend the cooked and well-drained pumpkin into a smooth puree.
Mix the cream cheese with the icing sweetener in a bowl and add the pumpkin puree, the pumpkin spices and egg and mix into a smooth batter. Carefully pour the pumpkin batter over the cheesecake. Bake for another 45 minutes. Remove from oven and leave to cool.
Step 8: Turn oven to 180° degrees. Chop the remaining and uncooked pumpkin into small pieces and pour into a small baking dish. Melt the 50g butter on low till medium heat in a small saucepan and add the Heavenly Dark syrup, lemon juice and grater and stir well. Pour the syrup mixture over the pumpkin pieces in the baking dish and bake for 20 minutes.
Step 9: Meanwhile, soak 1 gelatine leaf in some cold water. Roast the 50 g chopped almond in a frying pan on medium heat (be careful it doesn’t burn).
Step 10: Remove the baking dish from the oven. Squeeze out the gelatine leaf and add to the pumpkin caramel mix while it is still hot and gently stir into the sauce, until the gelatine is completely dissolved
Step 11: For an extra intense flavor add 1 tablespoon of Steviala Pure Passion syrup and grater of ½ Orange to the sauce and leave the caramelized pumpkin sauce mix cool for 5 to 10 minutes. Pour the sauce mix on top of the cheesecake and sprinkle with the roasted almonds. Cover and refrigerate the cheesecake for at least 4 hours or overnight.
Step 12: Enjoy that goodness!
