Pumpkin cheesecake

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Composition

    Rich shortcrust pastry

    Cheese cake base

    Cheese cake cream

    Pumpkin cream

    Pumpkin glaze

  2. Rich shortcrust pastry

    Ingredients

    • Egg yolk - 40 g
    • Caster sugar - 80 g
    • Butter - 60 g
    • Salt - 2 g
    • Flour - 130 g
    • Baking powder - 10 g

    Blanch the egg yolks and the caster sugar then add the softened butter. Add the salt, then the flour and baking powder sieved together. Spread this mixture out, 1 cm thick, on baking paper and bake at 160°C for 25 minutes.

  3. Cheese cake base (250g / dessert dish)

    Ingredients

    • baked pastry - 320 g
    • Butter - 140 g
    • White chocolate - 120 g
    • Almond (flakes) - 160 g

    Using the flat beater in your food mixer, roughly mix in order the "cooked" rich shortcrust pastry with the almonds, then the softened butter and the melted white chocolate. Spread over the base of the dessert dishes and put in a cool place.

  4. Cheese cake cream (300g / dessert dish)

    Ingredients

    • Frozen fruit purée 100% : Lemon - 30 g
    • Cream cheese - 450 g
    • Whipped cream - 340 g
    • Caster sugar - 80 g

    Mix the cheese with the caster sugar and the lemon purée, fold in the smooth whipped cream. Add to the dessert dishes and put in a cool place.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  5. Pumpkin cream (280g / dessert dish)

    Ingredients

    • Frozen vegetable purée 100% : Pumpkin - 360 g
    • Frozen fruit purée 100% : Lemon - 40 g
    • Caster sugar - 160 g
    • Egg - 120 g
    • Gelatin - 4 g
    • Butter - 160 g

    Sir the fruit purées, sugar and eggs until the mixture comes to the boil, put through a chinois sieve onto the diced butter and the softened gelatine. Emulsify well, and then, when cool, add to the dessert dishes. Put in a cool place.

    In this step

    PuréeSurgelée_Potiron-RVB-150dpi-697x697
    Frozen vegetable purées
    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  6. Pumpkin glaze

    Ingredients

    • Frozen vegetable purée 100% : Pumpkin - 500 g
    • Apricot topping - 500 g
    • Vanilla pods - 2 pcs
    • Caster sugar - 250 g
    • Glucose - 150 g

    Put the topping in a saucepan and bring to the boil, add the fruit purée, the cut through vanilla pods, sugar and glucose. Bring back to the boil, skim and put in a cool place.

    In this step

    PuréeSurgelée_Potiron-RVB-150dpi-697x697
    Frozen vegetable purées

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