Pumpkin Cheesecake with Caramelized Hazelnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,201 cal. | (57 %) | ||
| Protein | 30.74 g | (31 %) | ||
| Fat | 79.6 g | (69 %) | ||
| Carbohydrates | 90.67 g | (60 %) | ||
| Sugar added | 43.81 g | (175 %) | ||
| Roughage | 5.77 g | (19 %) |
| Vitamin A | 1,464.22 mg | (183,028 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 14.01 mg | (117 %) | ||
| Vitamin B₁ | 0.45 mg | (45 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.13 mg | (34 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 113.43 μg | (38 %) | ||
| Pantothenic acid | 0.94 mg | (16 %) | ||
| Biotin | 40.03 μg | (89 %) | ||
| Vitamin B₁₂ | 1.28 μg | (43 %) | ||
| Vitamin C | 12.16 mg | (13 %) | ||
| Potassium | 1,048.56 mg | (26 %) | ||
| Calcium | 360.74 mg | (36 %) | ||
| Magnesium | 95.04 mg | (32 %) | ||
| Iron | 4.74 mg | (32 %) | ||
| Iodine | 67.59 μg | (34 %) | ||
| Zinc | 1.72 mg | (22 %) | ||
| Saturated fatty acids | 29.3 g | |||
| Cholesterol | 352.2 mg |
Ingredients
- For the crust
- 100 grams Pastry flour
- 50 grams ground Hazelnuts
- 1 Tbsp Cocoa
- 75 grams butter
- 1 egg yolk
- 1 pinch salt
- 2 Tbsps sugar
- Pastry flour (for rolling out)
- For the filling
- 400 grams Pumpkin
- 4 eggs
- 100 grams sugar
- ½ tsp Ground cinnamon
- 80 grams softened butter
- 700 grams Quark
- 3 Tbsps cornstarch
- 150 grams whole Hazelnuts
- 4 Tbsps sugar
- Currants (on the vine for garnish)
Preparation steps
For the crust: Combine the flour, ground hazelnuts, cocoa powder, salt and sugar in a large bowl. Make a well in the center and add the egg yolks. Distribute the butter on top and mix everything together with a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for about 30 minutes.
For the filling: Cut the pumpkin flesh into cubes, cover with water in a saucepan and simmer for 20 minutes, until tender. Drain well and puree until smooth. Allow to cool completely.
Beat the eggs with the sugar and cinnamon until light and creamy. Add the butter, pumpkin puree, quark and cornstarch and mix well.
Preheat the oven to 180°C (approximately 350°F). Line the bottom of a springform pan with parchment paper.
Roll the dough out onto a floured surface and press into the bottom and up the sides of the springform pan. Pour in the filling, smooth out and bake for 1 hour.
Remove the cheesecake from the oven and allow to cool in the springform pan, then carefully remove from the pan.
Heat the hazelnuts and sugar in a pan until the sugar begins to caramelize. Transfer to a baking sheet lined with parchment paper and allow to cool.
Coarsely chop the caramelized hazelnuts and sprinkle on top of the cheesecake. Cut the cake into slices and garnish with currants.
