How to make
First, peel and cut the pumpkin into a baking pan. Cut a lump of butter on top and bake. Cool and mash it. Put it aside.
Put the eggs and sugar in a bowl. Mix with a mixer, until a white mixture is obtained. Add the ricotta, milk, vanilla, pumpkin and corn flour.
If it is like granules, blend with a liquidizer, until a homogeneous mixture is obtained. Melt the butter and add the crushed biscuits.
In a muffin molds, put some of the biscuits, having previously been sprayed with cooking fat.
Spread the biscuits evenly and press down with a spoon. Fill the cheesecakes with the mixture and bake for 15 minutes at 360°F (180°C), then 1 hour at 280°F (140°C).
The Pumpkin and Ricotta Cheesecakes are ready.
