Ingredients
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1 kg Cottage cheeseYou may need to get it through the sieve if it's too grainy
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600 g CookiesAlmost any plain Graham crackers or sugar cookies may work for this recipe
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5 Egg Yolk
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1/2 tsp Kosher Salt
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1 tbsp Orange PeelBoth raw and dry peel are okay
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300 g Pumpkin Dessert CandiesYou may get commercial ones in Greek or Turkish stores
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500 g Sour cream
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400 g Sugar
Directions
Tired of cheesecakes with canned pumpkin? You should try making no bake double layer pumpkin cheesecake with candied pumpkin. You may find such kind of jam in many specialized stores, but you can also manage that on you own. Combine 10 l water with 500 g slaked lime, let it stand for eight hours. Drain water in another container and soak 1 kg pumpkin in it for seven hours more. Then carefully wash the bits, add 1 kg sugar and 200 ml water. Cook over medium heat until pumpkin pieces become almost transparent. Stir all the time, and be careful with the syrup.
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Measure everything beforehand, so you won't have to look for anything in the process. Divide your cookies into four parts, as you'll have two baking dishes and two cakes as a result. If necessary, cut the pumpkin dessert candies into smaller pieces, as they will be mainly used in your cottage cheese mass. |
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