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Pumpkin (rind) cheese-cake with fresh robiola cheese

May 1, 2011

Last night, I invited some friends over for a special Ecocucina dinner. I made a cheese-cake using pumpkin rind, but this time, unlike my previous experiments, I stuck to the traditional recipe more closely, except for 2 ingredients: pumpkin rind in the mixture and fresh robiola cheese instead of Philadelphia cream cheese (as suggested by Maurizio Santin). My guests loved it. Compared to the version which uses gelatine and no cheese, this one is obviously less eco-friendly and has more calories – but the taste is worth it!

The evening’s menu included: freshly-extracted juice from fruit and veg peels, mousse of cauliflower stalks, savoury tartlets with artichoke leaves and crème fraîche, risotto with extra virgin olive oil and apple peel, rissole of broccoli stalks and brown stock, and, of course the ‘cheesecake-alla-pumpkin-rind’.

To drink: tap water, white and red wine, mint and melissa tisana for after-dinner.

Ingredients for the cheese-cake

Rind of a smooth pumpkin (e.g. butternut is ideal) approx. 150g

300g of fresh robiola

1 teaspoon cinnamon

2 eggs

2 tablespoons lemon juice

150 g sugar

250g dry biscuits (the traditional recipe suggests Digestive Biscuits)

1 pinch salt

150g of butter (as well as some extra to butter the dish)

2 tbspns raw brown sugar

Directions

First make the biscuit base. Crush the biscuits into breadcrumbs, add the butter left to soften at room temperature and the brown sugar. Mix well until you have a smooth mixture that holds together. Butter a baking dish. Add the biscuit mixture and press well until compacted. Leave in the fridge for at least 30 minutes. In the meantime, prepare the pumpkin mixture. Using a pressure cooker, cook the pumpkin rind for about 40 minutes, covered with water. Drain the rind and blend well. Add the other ingredients and mix well until you have a smooth, creamy mixture that isn’t too runny and has no lumps. Pour the mixture onto the biscuit base and then bake in a 180°C oven for 40 minutes. Check if it is done with a baking  fork. Turn off the oven and leave the cake to rest for another ten minutes. Let it cool before removing it from the baking tin and serving.

Lisa

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