Name: Pumpkin Cheesecake with Sweet and Sour Chocolate Topping
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 5 Digestive biscuits; 3 tablespoons of melted butter; 2 tablespoons of Demerara cane sugar; 3 ½ cups diced squash; 1 ½ cups sifted ricotta; 2/3 cup Demerara cane sugar; 2 sifted pastry flour tablespoons; 1 teaspoon ground allspices; 2 tablespoons Vignoli Sicilia IGP EVOO; 1 large egg; 1 small egg; 2/3 cup of water divided into two 1/3 cup doses; 1/3 cup granulated sugar; 4 Tablespoons Vignoli Chocolate Balsamic Vinegar divided into two doses of 3 and 1 tablespoon

Pumpkin Cheesecake with Sweet and Sour Chocolate Topping

This year we prefer treats instead of tricks. And what a treat! A very soft and creamy pumpkin cheesecake with a delicate and enveloping flavor.

Chocolate Infused Balsamic Vinegar front of 8.5oz bottle

Vignoli Extra Virgin Olive Oil IGP Sicilia - Delicate front of 16.9oz bottle

Ingredients

Serves:4

Imperial Metric

For the cake base:

5 Digestive biscuits
3 tablespoons of melted butter
2 tablespoons of Demerara cane sugar

For the filling:

3 ½ cups diced squash
1 ½ cups sifted ricotta
2/3 cup Demerara cane sugar
2 sifted pastry flour tablespoons
1 teaspoon ground allspices
2 tablespoons Vignoli Sicilia IGP EVOO
1 large egg
1 small egg

For the topping:

2/3 cup of water divided into two 1/3 cup doses
1/3 cup granulated sugar
4 Tablespoons Vignoli Chocolate Balsamic Vinegar divided into two doses of 3 and 1 tablespoon

For the cake base:
5 Digestive biscuits
25 g tablespoons of melted butter
2 tablespoons of Demerara cane sugar
For the filling:
450 g diced squash
350 g sifted ricotta
130 g Demerara cane sugar
2 sifted pastry flour tablespoons
1 teaspoon ground allspices
2 tablespoons Vignoli Sicilia IGP EVOO
1 large egg
1 small egg
For the topping:
130 ml of water divided into two 1/3 cup doses
65 g granulated sugar
4 Tablespoons Vignoli Chocolate Balsamic Vinegar divided into two doses of 3 and 1 tablespoon

Preparation

Imperial Metric

Heat the oven to 320F in static mode.
Prepare the base of the cake by mixing the biscuits, melted butter and sugar in a mixer until a fine “crumble” is obtained.
Place a sheet of baking paper on the bottom of a hinged mold of 7 inches in diameter and pinch it with the ring; the paper will help to move the cooked cake more easily on the serving plate. Create the base by carefully distributing and compacting the mix of cookies, butter and sugar on the paper.
Bake in the oven for 10 minutes, then remove from the oven and allow to cool completely.
For the filling, bring plenty of water to a boil and boil the pumpkin cubes for 10 minutes or until very soft.
Drain them and let them cool.
Add the pumpkin, ricotta, brown sugar, flour and spices in the mixer and mix the ingredients at low speed so as not to develop air bubbles which would create unsightly holes in the cake during cooking.
Add the Vignoli Extra Virgin Olive Oil IGP Sicilia and the eggs and mix again until a perfectly uniform and smooth cream is obtained.
Pour the mixture over the biscuit base and move the pan to level it.
Bake in the oven for 20 minutes, then turn the cake 180 degrees and continue cooking for another 20 minutes. The cake should appear firm but still soft and not roasted on the surface.
Remove from the oven and allow to cool for about 15 minutes, then pass the blade of a small knife along the edges, open the pan, move the cake to the serving plate and gently remove the paper. Allow to cool completely, then place in the refrigerator for a minimum of 4 hours.
Prepare the topping by pouring a dose of water into a saucepan.
Add the sugar and cook over low heat until a blond caramel is formed.
Pour the other dose of water and 3 tablespoons of Chocolate Infused Balsamic Vinegar and cook again. In contact with the water and vinegar, the caramel will become solid and then return to liquid as it continues cooking. When a syrup has formed that will veil the back of a metal spoon, transfer the topping to a medium bowl and add the remaining spoonful of Chocolate Infused Balsamic Vinegar. Leave to cool.
Keep the cheesecake at room temperature for a few minutes to keep it from being too cold when serving.
Sprinkle the cake generously with the topping before enjoying it.

Heat the oven to 160 ° C in static mode.
Prepare the base of the cake by working the biscuits, melted butter and sugar in a cutter until a fine powder is obtained.
Place a sheet of baking paper on the bottom of a hinged mold of 18 cm in diameter and pinch it with the ring; the paper will help to move the cooked cake more easily on the serving plate. Create the base by carefully distributing and compacting the mix of cookies, butter and sugar on the paper.
Bake in the oven for 10 minutes, then remove from the oven and allow to cool completely.
For the filling, bring plenty of water to a boil and boil the pumpkin cubes for 10 minutes or until very soft. Drain them and let them cool.
Gather the pumpkin, ricotta, brown sugar, flour and spice in the washed and dried cutter and work the ingredients at low speed so as not to develop air bubbles which would create unsightly holes in the cake during cooking.
Add the Vignoli Extra Virgin Olive Oil IGP Sicilia and the eggs and work again until a perfectly uniform and smooth cream is obtained. Pour the mixture over the biscuit base and move the pan to level it.
Bake in the oven for 20 minutes, then turn the cake 180 degrees and continue cooking for another 20 minutes. The cake should appear firm but still soft and not roasted on the surface.
Remove from the oven and allow to cool for about 15 minutes, then pass the blade of a small knife along the edges, open the pan, move the cake to the serving plate and gently remove the paper. Allow to cool completely, then place in the refrigerator for a minimum of 4 hours.
Prepare the topping by pouring a dose of water into a saucepan.
Add the sugar and cook over low heat until a blond caramel is formed.
Pour the other dose of water and 3 tablespoons of Chocolate Infused Balsamic Vinegar and cook again. In contact with the water and vinegar, the caramel will become solid and then return to liquid as it continues cooking. When a syrup has formed that will veil the back of a metal spoon, transfer the topping to a medium bowl and add the remaining spoonful of Chocolate Infused Balsamic Vinegar. Leave to cool.
Keep the cheesecake at room temperature for a few minutes to keep it from being too cold when serving. Sprinkle the cake generously with the topping before enjoying it.

For this recipe you need

Chocolate Infused Balsamic Vinegar

Extra Virgin Olive Oil IGP Sicilia - Delicate

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Pumpkin Cheesecake with Sweet and Sour Chocolate Topping

Pumpkin Cheesecake with Sweet and Sour Chocolate Topping

Ingredients

For the cake base:

For the filling:

For the topping:

Preparation

For this recipe you need

Ridiculously easy garlic roasted potatoes

Caserecce pasta with Roasted Red Pepper Pasta Sauce

Tuscan Farro Salad

We are more than just olive oil and vinegar.