Pumpkin and Lemon Cheesecake Recipe
Ingredients
Directions
Base:
- Chop up the crackers in small pieces.
- Add the melted butter and knead well until a homogeneous mass is obtained.
- Line the bottom of a pie pan with parchment paper, place the mixture in it and press it firmly.
- Place in the refrigerator.
Filling:
- Place the gelatin sheets in water for five minutes.
- Drain it and melt it in the microwave.
- Beat the cream until it is well blended.
- Add the condensed milk and beat some more.
- In a blender, place the goat cheese in pieces, milk and sugar and beat for five minutes.
- Add this mixture to the cream and the gelatin as well.
- Stir in the lemon zest and juice and mix well.
- Pour the mixture over the base in the pie pan.
- Place it in refrigerator, if possible overnight.
Topping:
- When serving, top with pumpkin jam and shredded coconut.
Adapted from a Recipe by: Nelia Pedrosa, saborintenso.com *
Frequently Asked Questions
Can I substitute goat cheese with another type of cheese?
Yes, you can substitute goat cheese with cream cheese or ricotta cheese for a milder flavor. Keep in mind that the texture may change slightly depending on the substitute used.
How should I store the pumpkin and lemon cheesecake?
Store the cheesecake in an airtight container in the refrigerator. It can last up to 5 days. If you need to store it longer, consider freezing it; it can last up to 2 months in the freezer.
What should I do if my cheesecake doesn't set properly?
If your cheesecake doesn't set, it might be due to insufficient gelatin. Make sure to use the correct amount of gelatin sheets and ensure they are fully dissolved. If the filling is still soft after chilling, try putting it back in the refrigerator for a longer time or add a bit more dissolved gelatin and re-whisk.
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