I will give you my recipe along with 2 complementary sauces as if you wanted to plate this for a party or just use on the side...to spice things up ;)!!
Pumpkin Cheesecake Filling
Cream Cheese- 1# 8 oz
10x Sugar (also known as Powdered Sugar)- 6oz
**Paddle the Cream Cheese and 10x sugar in a mixer on LOW SPEED!!!
Egg Whites- 2oz (Fresh eggs or Pasturized eggs)
Yolks- 2oz for fresh or
Vanilla- Splash
**Combine with Cream Cheese and 10x Sugar- mix on low speed- always scrap the bowl along the sides, you don't want clumps and lumps!!!!****
Pumpkin Puree- 6oz
Cinnamon- 1 teaspoon
Ginger-1/2 teaspoon
Nutmeg-Pinch (not a handful)
Ground Clove-Pinch
**Add to the above- Scrape bowl constatly so there are not any clumps and lumps**
For the Crust
Graham Cracker- 6 oz
Sugar-1 oz
Almond Flour-1 oz
Salt- Pinch
Melted butter- 4 oz
**Mix together in a 10" cake pan-there's no need to prebake the crust!Prss the crust firmly agains the bottom of the pan! Pour in Pumpkin Cheesecake mixture! And Volia
Pop it in the over at 325F until set.
Rule of Thumb
Cheesecakes should be we to the touch but set, not dry. If you cheesecake comes out of the oven and it splits down the center...then you baked it toooo long!
Here are the Sauces that will complement the Pumpkin Cheesecake, but they are optional!
Butterscotch with Bourbon Sauce
50 grams Brown Sugar
50 grams Corn Syrup
75 grams Cream
15 grams butter
**combine in a medium Sauce Pot, bring to a boil for 4 minutes...remember to stir ;)**
1 teaspoon- Vanilla Bean Paste
1 tablespoon- Bourbon
Salt- Pinch
**Strain and add to the mixture above...and put in fridge**
Cranberry Sauce
2oz- Simple Syrup (if you don't know what that is, it is for instance 2oz of sugar and 2 oz of water brought to a boil...and once it is brought to a boil take of stove and put in a container and let it cool...an ice bath works best, whatever the amount of sugar is the amount of water...equal parts)
2oz- IQF Cranberries..you can get frozen ones found in local grocery stores
3oz Cherry Puree
Lemon Juice- Splash
**Put everything in a Sauce Pot let it boil for 1 minute...strain it..and put in container**
You can also serve Sauteed Apples with it:
Need one apple(as many as you would like...this recipe calls for 3 apples..Granny Smith)
Wash and peel your apples...if you have a mellonscooper...then you can make little round apple balls...but If you don't want to waster the apple...slice it up the way you want to.
then take...2oz of butter
2 tablespoons of Vanilla and Sugar
**Sautee the apples in a pan...don't make mush!!!! They should be able to hold their shape!**
When You are done add 1/4 teaspoon of Lemon Rind!!!
Here is my Pumpkin Cheesecake from my class earlier today!!!!
The little Pumpkin is made out of Marzipan...the moon shaped cookie we didn't make our chef did. The round balls is the appple recipe I have you. Same with the Cranberry Sauce and Butterscotch with Bourbon Sauce in the leaf! This sort of reminded me of something from the Disney movie Cinderella!
When it comes to plating a dessert, melt chocolate...make a design using a parchment bag (I will tell you how to make one if you vote for it on the side of my blog). Make a design..allow the chocolate to flow out of the bag...don't draw it! Use little squirt bottles to put your sauce in, then "color" in the areas inside the chocolate lines. You don't need to color in all the available spaces. And your fruit...less is more ;)! And just have fun, and remember it takes Practice!
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