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Pumpkin cheesecake with Italian meringue and orange peel

Cheesecake made with pumpkin, meringue, and orange peel.Serve with Lowlander Pumpkin Weizen, brewed with pumpkin & spicy orange.

Ingredients

1kgPumpkin
300gbutter, melted
60mlWater
600gBastogne cookies
3units.itemsEgg whites
1units.itemsorange peel
230gSugar
4units.itemsEggs
200gCream cheese
1units.itemscan of condensed milk
Olive oil
Pinch of salt
five-spice powder
dried orange slices

Preparation

  1. Preheat the oven to 180°C.
  2. Bring a large pot of water to a boil.
  3. Remove the label from the can of condensed milk and carefully submerge it in the boiling water.
  4. Boil the can for 90 minutes and set aside to cool.
  5. Meanwhile, peel the pumpkin and cut it into pieces.
  6. Place them in a baking dish and add five-spice powder and a splash of olive oil to taste.
  7. Mix everything together and bake in the preheated oven for about 45 minutes until the pumpkin pieces are nice and soft.
  8. For the base, place a piece of baking paper in a springform pan.
  9. Crumble the Bastogne cookies by hand or with a mixer and melt the butter in a pan.
  10. Mix the cookie crumbs and melted butter and add to the springform pan.
  11. Gently press the crumb mixture with your fingers until the crumbs form a nice even layer on the bottom of the pan. Then set aside.
  12. When they are cooked, remove the pumpkin pieces from the oven and set aside to cool. Reset the oven to 140°C to preheat.
  13. Once everything has cooled, add the pumpkin, eggs, cream cheese, and condensed milk to a food processor and blend until smooth.
  14. Pour the pumpkin batter onto the prepared Bastogne base and smooth it out with a spatula.
  15. Bake in the preheated oven for 45 minutes. Then set aside to cool.
  16. For the meringue, pour half a cup of water and the sugar into a pan and bring to a boil until it becomes a syrupy substance.
  17. Meanwhile, combine the egg whites and a pinch of salt in the bowl of a stand mixer.
  18. Set the mixer to medium speed and mix for about 2 minutes until soft peaks form.
  19. While the mixer is running, carefully and slowly drizzle in the hot sugar syrup.
  20. Increase the speed to high and beat until the desired stiffness is reached.
  21. Finally, carefully pour the meringue over the cheesecake and torch with a kitchen torch until golden brown.
  22. Garnish with orange slices and orange zest.