How to make
Put the boiled and well drained pumpkin in the blender jug or food processor.
Add the eggs, cottage cheese, sugar, mascarpone, cream and vanilla sugar.
Blend into a perfectly smooth consistency (you can also work with a liquidizer).
Grate the orange peel on a fine grater for citrus and mix it well into the mixture.
Pour it into a baking pan lined with baking paper (8.7″ /22 cm/ in diameter) and place it in an oven preheated to 200°C.
When you notice that the pumpkin cheesecake has fromed a crust, immediately reduce the temperature to 300°F (150°C) and bake for about 30 minutes or until it aquires a nice color and it becomes firm.
Once the pumpkin cake is ready, do not take it out directly, but leave it in the oven with the door open. This way it will not crack at the top during a sudden change in temperature.
Leave it to cool completely before cutting and serving it. It is best to keep the pumpkin cheesecake in the fridge overnight and then serve it.
Enjoy my pumpkin and cottage cheese cheesecake!
