Ingredients
- 1 kg Cottage cheeseYou may need to get it through the sieve if it's too grainy
- 600 g CookiesAlmost any plain Graham crackers or sugar cookies may work for this recipe
- 5 Egg Yolk
- 1/2 tsp Kosher Salt
- 1 tbsp Orange PeelBoth raw and dry peel are okay
- 300 g Pumpkin Dessert CandiesYou may get commercial ones in Greek or Turkish stores
- 500 g Sour cream
- 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.
Steps
1 Done | 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. |
2 Done | At 180°C, roast your measured walnuts for 5-10 minutes. Alternatively, you may microwave them for two minutes, but don't forget to take a break and stir them. |
3 Done | In a large pot, mix the cottage cheese with all the sugar. You will cook this mixture on the stove later, that's why you may save the dishes. |
4 Done | Pour sour cream into the same pot, stir until smooth. Sprinkle some salt, it enhances other flavors. |
5 Done | Separate egg yolks, transfer them into your cottage cheese mass. |
6 Done | Over medium heat, cook this mixture constantly stirring. Turn it off instantly when it starts boiling. You'll see the first small bubble then. |
7 Done | Crumble the first among four parts of cookies into one of the dishes. Repeat with the second dish. |
8 Done | Once walnuts are taken out and cool down, shell them. This way they will taste better. |
9 Done | Combine the cottage cheese mix with candied pumpkin and orange peel. |
10 Done | Chop the walnuts and add them to your cottage cheese. |
11 Done | Cover cookie crumbs in both dishes with the half of your cottage cheese stuffing. |
12 Done | Sprinkle the left cookie crumbs over the cottage cheese layer. |
13 Done | Spread the remaining cottage cheese mass on the cookie layer. |
14 Done | Decorate with larger bits of pumpkin and refrigerate for at least two hours. Preferably, leave your no bake cheesecake in the fridge overnight, but it still tastes good even after soaking for a few hours. |
