Vanilla & Pumpkin Cheesecake
200 gr digestive biscuits
75 gr butter or bit more if needed
30 gr cornstarch
180 gr sugar
300 gr Philadelphia cheese
150 gr pumpkin (cooked & pureed)
2 whole eggs
1 egg yolk
Vanilla essence
Pinch of cinnamon
Pinch of nutmeg
175 gr heavy cream
Crushed the biscuits finely and mix them with the butter until together and firm to be able to cover the bottom of a cake pan. Bake in a hot oven until brown. Take out and cool.
Premix sugar and cornstarch together. Add it to the cream cheese and mix well until no lumps. Add eggs and egg yolk bit to bit mixing all together. Add the pumpkin, cinnamon, nutmeg, vanilla and cream and mix well.
Pour this mixture on top of the baked biscuit using a Strainer. Cover the sides and bottom of the tin with foil paper and bake it into a bath of water for 60-90 minutes, to 150º C until a stick or needle comes out totally clean when you stick it into the center of the cake.
Let it cool and unmold the next day or at least let it settle for 12 hours.
Serve it with a raspberry coulis on top.