Pumpkin cheesecake zebra: A delicious autumn revelation

Autumn is pumpkin season. This healthy vegetable is used in dozens of recipes, including soups, main dishes, pancakes, and simple snacks. Using it as a cake ingredient is perhaps a less common practice, but it's worth exploring. The result exceeds the wildest expectations. It's delicious and incredibly aesthetic.

Pumpkin Cheesecake Zebra is a cake where, besides the titular vegetable, the main role is played by a delicate, melt-in-your-mouth custard and cheese mixture. This duo deserves a standing ovation. And how can you easily combine it to create a delicious bake that will impress your family? The instructions are below.

Ingredients:

Pumpkin Mixture:

• about 600g of pumpkin purée,
• 100g of sugar,
• 3 eggs,
• 240g of plain flour,
• 1.5 teaspoons of baking powder,
• 70g of butter.

Custard and Cheese Mix:

• 600g of semi-fat cottage cheese,
• 320g of sugar,
• 3 eggs,
• 70g of butter,
• 1 vanilla pudding mix,
• 2 teaspoons of natural vanilla extract.

Glaze:

• 2 tablespoons of pumpkin purée,
• 100g of white chocolate,
• 1 tablespoon of butter,
• zest of ½ an orange.

Additional:

• 150g of graham crackers,
• 70g of butter.

Method of Preparation:

1. Crumble the graham crackers; you can use a blender for this. Mix with warm butter. Transfer this mixture to the lined bottom of a springform pan and chill in the refrigerator for 40 minutes.
2. Next, make the custard and cheese mixture. Combine the ground cottage cheese with the rest of the ingredients and blend into a smooth mass.
3. Prepare the pumpkin mixture similarly — simply blend all the ingredients. If you're unsure how to make pumpkin purée, check out the guide here.
4. Remove the springform pan from the refrigerator and spoon both mixtures into the centre.
5. Place in a preheated oven at 170°C and bake for 50 minutes.
6. Meanwhile, prepare the glaze. Combine butter and chocolate in a double boiler. Once melted, add the pumpkin purée and grated orange zest.
7. Pour the prepared glaze over the baked cake. Chill in the refrigerator and enjoy. Bon appétit!