Baked cheese cake with pumpkin pot de cream

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • For Cheese Cake Mix:
  • 680 g Cream Cheese
  • 907 g Sugar
  • 20 Eggs
  • 340 g Sour Cream
  • 1200 g Heavy Cream
  • 1 Vanilla Bean
  • For Pumpkin Pot De Cream:
  • 600ml milk
  • 400g pumpkin puree
  • 12 yolk
  • 250g sugar
  • 5 gelatin

How to Make Baked cheese cake with pumpkin pot de cream

  • Method for Cheese Cake: Mix the cream cheese well and add the sugar. Slowly add the eggs, beating well in between. Then add the sour cream, while continuing to beat.
  • Finally, add the heavy cream and vanilla.
  • Pour the mixture into a baking dish and bake in a water bath in the oven at 150 C till done.
  • Method for pumpkin pot de cream:
  • Boil the milk and the puree together.
  • Temper yolks and sugar then add to the milk mixture.
  • Cook like anglaise. Add gelatine. Pour this over the cheese cake.

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