Cold Pumpkin Cheesecake

To make the cold pumpkin cheesecake, first cut the pumpkin into slices 1, remove the skin 2 and cut the flesh into small cubes 3: you will need a total of 450 g (15.87 oz) of cleaned pumpkin.

Fill a steamer with water, add the cinnamon sticks, rosemary sprigs, and cardamom seeds 4, and bring to a boil. Place the pumpkin in the basket 5, cover with the lid 6, and steam for about 20 minutes or until well cooked.

Meanwhile, prepare the base: chop the dark chocolate with a knife 7 and melt it in the microwave or in a bain-marie 8, then put the cookies in a mixer 9 and blend to reduce to a powder.

Add the melted chocolate to the cookie powder 10 and mix with a spatula to blend well 11. Now place an 18 cm (7.09 inches) ring on a baking sheet lined with parchment paper and, if possible, line the sides with an acetate sheet to make it easier to remove. Spread the cookie mixture inside the ring and compact well with the back of a spoon 12, then let the base set in the fridge for 20-30 minutes.

Meanwhile, soak the gelatin sheets in cold water for about 10 minutes 13. When the pumpkin is cooked, place it in a mixer 14 and blend to a puree 15, then let it cool.

At this point, heat 40 g (1.41 oz) of cream in a saucepan, remove from heat and add the well-wrung gelatin 16. Stir with a whisk to dissolve completely 17 and let it cool. Put the ricotta in a large bowl and add the cinnamon 18.

Whip the ricotta with an electric mixer, adding the powdered sugar 19 and the remaining 100 g (3.53 oz) of liquid cream 20, then also pour in the cream in which you dissolved the gelatin 21.

Finally, add the pumpkin puree 22 and mix with a spatula until a homogeneous mixture is obtained 23. Take the base from the fridge and pour the pumpkin cream inside the mold 24.

Level the surface 25 and let it set in the fridge for at least 4-6 hours. After the cooling time, you can focus on the decoration: whip the cream with the powdered sugar 26 and transfer the whipped cream to a pastry bag 27.

Place the chilled cheesecake on a serving plate using the parchment paper 28, then gently remove the ring and the acetate sheet. Decorate the edge with tufts of whipped cream 29 and with dark chocolate shavings obtained with a potato peeler: your cold pumpkin cheesecake is ready to be served 30!