Cooking chocolate cheesecake with pumpkin souffle:
First of all you need to cook the pumpkin puree. If you have the opportunity, buy ready-made. Although, of course, freshly prepared pumpkin tastes much better shopping. In order to obtain the required number of puree needed in the oven bake twice pumpkin.
In our case enough uniformly filledbaking. So, our clean the pumpkin, cut it into small cubes, sprinkle a little ground nutmeg, cinnamon and sugar. We put in a hot oven (200 degrees) for half an hour. Periodically open the oven door to steam out, and excess fluid does not accumulate on the baking sheet.
While the pumpkin is baked, prepare the cake. Cookies for it is necessary to take the usual chocolate, but not something that is poured on top with chocolate glaze. Cookies get destroyed little hands, and grind as it is convenient: it is best to do this or blender combine. Pour our frayed biscuits in a large container, add the butter and egg.
Now all you need to mix and rub hands thoroughly. It should get the elastic mass. If not molded very well, you can add a little more oil to the dough was divided.
Now, it is best to wrap in plasticpackage and remove the short time in the refrigerator. I came all the filling. Mix in a bowl the eggs and vanilla sugar, whisk them mixer or blender until uniform.
Add the cheese and stir again. Then carefully pour the sifted starch. Meanwhile, the pumpkin is ready, remove it from the oven and give a little cool.
From the refrigerator we obtain our billet of cookiesand it closes up neatly oiled a diameter of 25-27 cm and do not forget a side of 3 cm in height. Put the base to dry in the oven for 10-13 minutes, after punctures with a fork.
The cooled shift the pumpkin in a blender and grind to puree the state.
Before you mix with mashed potatoes to bulk filling, make sure it is not hot, otherwise premature filling welded.
So we add our mash, mix and spread on the dried in the oven Korzhik.
Cake will bake 40-50 minutes. When the timer expires, remove it and let cool for about an hour. An hour can be spread cheesecake frosting and serve! Glaze is easy to prepare: Mix the cocoa, sugar and sour cream and boil them in a saucepan.
When the mixture comes to a boil, add a pat of butter andsimmer until the glaze becomes more dense and viscous. Remove from heat, stir thoroughly. All chocolate icing is ready to spray. Spread the cheese cake and enjoy its original taste sweet.
Ready cheesecake served with tea or holiday table. Bon Appetit.