How to make
It is best to roast your pumpkin the day before, to cool and set in the refrigerator. It is also good to flavor the quark, at least half an hour before baking it with the grated orange peel.
I assure you that there is a big difference in the taste of cheesecake when the pumpkin is roasted and you can sense a slight caramel taste from roasting.
Of course, if you don't have time, boil the pumpkin. Enjoy the recipe! Leave the butter to soften at room temperature and cut it into small pieces.
Finely grind the biscuits and walnuts in a mixer and add them to the butter and coconut shavings, while mixing them well with a spatula.
Cover the bottom of a cake tin with a removable bottom with a diameter of 8.7″ (22 cm) with baking paper and grease and flour the walls.
Pour the prepared mixture into the bottom of the form and smooth it out with the back of a spoon.
In a bowl, beat the yolks with the sugar, add a little starch, add the quark, grated orange peel and cinnamon or rum. While beating the mixture with a hand mixer, add the pumpkin puree and continue beating.
Separately beat the egg whites with an electric mixer until you get a very firm consistency and mix that into the pumpkin mixture gently, while stirring slowly with a spatula, from the bottom to the top.
Transfer the mixture into the cake tin with the biscuit base and place it in a preheated oven at 320°F (160 degrees), for about an hour.
Allow the cheesecake to cool completely before removing it from the cake tin, then transfer it into a serving plate and decorate with chocolate.
Topping: Melt the chocolate with a teaspoon of coconut oil in the microwave on low power or in a water bath.
Using a spoon, scoop some chocolate and drizzle it on the cake, by moving your hand back and forth until you create more or less parallel lines.
Enjoy this Pumpkin and Quark Cheesecake with a Coconut and Biscuit Base!
