INGREDIENTS
- Base:
- Blond carob sandblasting:
- – Sugar 70 g.
- – Chilly butter 70 g.
- – Blonde carob 70 g.
- – Corn starch 30 g.
- Stuffed:
- – Cream cheese 250 g.
- – Sugar 100 g.
- – Cabutia pumpkin puree 225 g.
- – Starch 1 tsp (6 g).
- – Cinnamon 1/2 chopped
- – Egg 1 unit.
- – Yolks 2 items.
SQUASH AND BLONDE CAROB CHEESECAKE
PROCEDURE:
1. For sandblasting: Combine the dry components. Add the chilly butter and combine, forming a sandy combination.
2. Cool for quarter-hour, bake within the oven at 170º for 8 minutes. Reserve
3. For the filling: Bake the pumpkin for 45 minutes at 180ºC. Make a puree with the pulp and put aside.
4. Combine the cream cheese and sugar till it has dissolved.
5. Add the egg and yolks one after the other however with out beating. Lastly, add the starch and combine nicely.
6. Preheat the oven to 150ºC.
7. In a buttered waist, pour the sandblasting and press on the bottom.
8. Add the combination evenly and bake for 15-20 minutes. Let cool within the oven for 20 minutes.
9. Unmold as soon as cool.
