Pumpkin Cheesecake with Cinnamon

For the American cuisine pumpkin cinnamon cheesecake 1 kg pumpkin, wash, deseed and boil in a double boiler for 30 minutes. Then remove the skin and puree with a food processor.

Separate the protein from the yolk. Beat the yolk with sugar and hot water. Pour a pinch of salt into the egg whites and beat into a stable foam. Combine the yolks and whites, add flour, chopped peanuts, baking powder and mix.

Cover a 20 cm diameter form with parchment, put the prepared dough into it and place in an oven preheated to 200°C (390°F). Bake the biscuit for 20 minutes. After baking, place the cake on a wire rack and let cool.

Using a food processor, combine half the pumpkin puree, egg curds, powdered sugar, flour and vanilla. Transfer the finished foamy mass to the mold where the biscuit was previously baked. Wrap the form with foil and place in a deep pan with water. Water is needed so much that it reaches half of the form with the soufflé. Place the soufflé in an oven preheated to 160°С (320°F) and bake for an hour. Allow the finished souffle to cool in the oven, this will also take about an hour.

Soak the gelatin in cold water for 10 minutes, and then put on a very slow fire and, stirring constantly, cook until the gelatin is completely dissolved.

In a food processor, mix the cottage cheese, yogurt, powdered sugar. When the mixture is homogeneous, pour in the dissolved gelatin and beat again.

From pumpkin (200 g) prepare puree. Boil the pumpkin in a double boiler, and then add sugar and grind with an immersion blender.

Put a biscuit on the parchment, grease the biscuit with pumpkin puree mixed with sugar, put the curd soufflé on top, and put the bottom of the mold under the parchment. Next, put on the side of the mold and pour the yoghurt soufflé over the curd soufflé. Place in the refrigerator to set, about 1-2 hours.

Soak gelatin in cold water for 10 minutes. When the gelatin swells, put it on a slow fire and, stirring constantly, cook until the gelatin is completely dissolved. Mix the cooled pumpkin puree with vanilla sugar and blooming gelatin. Take the cheesecake out of the fridge, pour over the pumpkin jelly and refrigerate until completely set. When the top layer of cheesecake hardens, carefully remove it from the mold and decorate the rim with crushed peanuts.