Squash, cinnamon & cardamom cheesecake pie

Posted on 1 min read

This pie is inspired by both the traditional seasonal squash pie and the popular New York cheesecake. It brings sweetness and autumn spices for rainy days.

Squash, cinnamon & cardamom cheesecake pie
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Rezept drucken
Servings Prep Time
8 servings 80 minutes
Servings Prep Time
8 servings 80 minutes
Squash, cinnamon & cardamom cheesecake pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
8 servings 80 minutes
Servings Prep Time
8 servings 80 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Peel and cut into pieces ⅓ of a butternut squash of about 1 kg.
  2. Cook in a saucepan with a little water to transform the squash pieces into a soft purée.
  3. Preheat the oven to 160°C.
  4. To make the bottom of the pie, soften the butter and crumble the cookies. Mix everything together and distribute evenly to the bottom of the previously buttered pan.
  5. Whisk the fresh cheese with the eggs, cornstarch and sugar.
  6. Once your squash has been reduced, let it cool down.
  7. Then add the squash to the mixture as well as the cinnamon and cardamom.
  8. Mix the whole thing with the electric mixer for a few seconds.
  9. Pour the mixture into the pan above the bottom made of biscuits.
  10. Place in the oven for about 45 minutes.
  11. Let cool and... enjoy!

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