Delicious artistry: Crafting the pumpkin zebra cheesecake

Pumpkin Zebra Cheesecake is a cake that leaves an impression. The combination of pumpkin and delicate cheese filling creates not only a great taste but is also pleasing to the eye. The preparation is simple, and the final result is impressive. This cake is inspired by the classic royal cheesecake, on a shortcrust base with a generous layer of crumble. Combined with pumpkin, it tastes even better than the traditional version.

Pumpkin is not a boring and clichéd vegetable, although not everyone appreciates its culinary possibilities. The first association is a creamy soup and the iconic Pumpkin Spice Latte. That's just the beginning of culinary experiments. You can make pancakes, bread, curry, or add it to salads. The sweet taste of pumpkin also works well in cheesecake.

The cake's pumpkin and cheese layers alternate, creating a zebra pattern. This dessert will delight all cheesecake lovers and offer a delicious variation on traditional recipes.

Ingredients:

Chocolate base:

• 220g all-purpose flour,
• 30g powdered sugar,
• 150g butter,
• 2 tablespoons cocoa,
• 2 egg yolks.

Pumpkin layer:

• 500g cheesecake cheese,
• 160g pumpkin purée,
• 2 eggs,
• 2 tablespoons all-purpose flour,
• 1 teaspoon cinnamon,
• 50g sugar.

Cheese layer:

• 500g cheesecake cheese,
• 50g sugar,
• 2 egg whites,
• 2 teaspoons sugar with real vanilla,
• 2 tablespoons all-purpose flour.

Instructions:

Step 1. Cut the pumpkin into smaller pieces, removing the seeds. Place them on a baking sheet lined with parchment paper and preheated them in the oven to 180°C for about 25 minutes. After that, set aside to cool.

Step 2. Transfer the softened butter to a bowl. Add flour, powdered sugar, and cocoa, then knead. Add egg yolks and combine the ingredients to form a dough ball. Refrigerate for 30 minutes.

Step 3. Separate the flesh from the skin of the cooled pumpkin and blend it into a smooth purée. Add a portion of pumpkin purée, all-purpose flour, cinnamon, eggs, and sugar to the cheesecake cheese and blend into a smooth mixture.

Step 4. Prepare the cheese mixture. Blend the cheesecake cheese with egg whites, vanilla sugar, regular sugar, and all-purpose flour.

Step 5. Line the bottom of a 20cm springform pan with parchment paper. Form the base with half the dough. Then, alternately add the cheese and pumpkin mixture spoonfuls to create a zebra pattern.

Step 6. Grate the remaining chocolate dough on top. Place in an oven preheated to 180°C and bake for an hour. After cooling, cut into pieces. Enjoy!