Pumpkin cheesecake zebra: A decadent autumn dessert delight
Pumpkin Cheesecake Zebra is a cake that will undoubtedly stick in your memory. This unique creation enchants not only with its taste but also with its appearance. Its preparation is simpler than you might think. I know the recipe and won't hesitate to use it!
Autumn is pumpkin time. This healthy vegetable appears in dozens of recipes—soups, main dishes, pancakes, and simple snacks. Using it as a cake ingredient is perhaps a somewhat less common practice, but it's worth exploring. The result exceeds the wildest expectations. It's delicious and incredibly attractive.
Pumpkin Cheesecake Zebra is a cake in which, besides the featured vegetable, the main role is played by a delicate, melt-in-your-mouth custard and cheese mixture. This duo deserves a standing ovation. So, how can you effortlessly combine them to create a delicious bake that will impress your family? The instructions are below.
Pumpkin Cheesecake Zebra
Ingredients:
Pumpkin Mixture:
- about 21 oz of pumpkin purée,
- 3.5 oz of sugar,
- 3 eggs,
- 8.5 oz of all-purpose flour,
- 1.5 teaspoons of baking powder,
- 2.5 oz of butter
Custard and Cheese Mix:
- 21 oz of semi-fat cottage cheese,
- 11.5 oz of sugar,
- 3 eggs,
- 2.5 oz of butter,
- 1 vanilla pudding mix,
- 2 teaspoons of natural vanilla extract
Glaze:
- 2 tablespoons of pumpkin purée,
- 3.5 oz of white chocolate,
- 1 tablespoon of butter,
- zest of ½ an orange
Additional:
- 5.5 oz of graham crackers,
- 2.5 oz of butter
Method of Preparation:
- 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.
- It's time for the custard and cheese mixture. Combine the ground cottage cheese with the rest of the ingredients and blend into a smooth mass.
- Prepare the pumpkin mixture similarly—simply blend all the ingredients. If you don't know how to make pumpkin purée, check out the guide here.
- Next, remove the springform pan from the refrigerator and alternately spoon both mixtures onto the center.
- Place in a preheated oven at 340°F and bake for 50 minutes.
- Now, you have time to prepare the glaze. Combine butter and chocolate in a double boiler. Once they are liquid, add the pumpkin purée and grated orange zest.
- Pour the prepared glaze over the baked cake. Chill in the refrigerator and enjoy. Bon appétit!
