Pumpkin cheesecake confidently combines all the best at once. Bright color, rich aroma, expressive taste, and also benefits. And, of course, there are different ways to cook it. For example, how to resist such a recipe in a slow cooker?
Ingredients
- Walnuts (cleared) – 100 g
- Cottage cheese - 500 g
- Chicken eggs - 5 pieces
- Sour cream (from 20%) – 100 g
- Sugar - 240 g
- Semolina - 150 g
- Pumpkin - 350 g
- Starch - 1 art.l.
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Cover the bowl of the slow cooker with parchment and lay out the pieces of roasted nuts.
Chop the pumpkin with a blender.
Whisk cottage cheese, sour cream, sugar, semolina, spices and egg yolks with a blender. Add the pumpkin and whisk again.
Separately whisk the whites with a pinch of salt and a spatula to the curd to the rack of peaks.
Pour everything into the bowl of the slow cooker and turn on the "Baking" mode for an hour.
Then turn on the "Heating" mode for another 20 minutes.
Cool the cheesecake right in the bowl.
