【Preparation】
Bring butter to room temperature.
Boil water for roasting.
【How to make】
□Bottom
Break the butter into pieces with a spatula and add the sugar. Sift in the flour and almond pudding. Add cinnamon to taste and mix with a spatula.
Once the mixture has become a smooth batter, put it in the freezer to chill. Preheat the oven to 170 °C.
After preheating, spread the dough on a baking sheet lined with a silpat and bake at 170 °C for 20 minutes.
While baking, melt the butter. Also prepare the moulds by lining the moulds with paper and wrapping them with aluminium foil to prevent water from getting in.
As soon as the dough is baked, transfer it to a bowl, add the melted butter and mix.
Spread the dough over the bottom of the mould, pressing down with a spoon to spread the dough firmly over the entire bottom.
Chill in the freezer.
□Cheese dough
Prepare the dough using a blender.
First, place the peeled pumpkin in a heatproof bowl, cover with plastic wrap and cook on 600 W for about 4 minutes, until soft enough to be easily pierced with a skewer.
Preheat the oven to 160°C.
Add the softened pumpkin, cream cheese, cream, sugar, whole eggs and egg yolks to a mixer and stir.
When the mixture is evenly mixed, add the flour and mix further.
Back strain into a bowl.
Finally, mix the whole mixture lightly to make it homogeneous and pour it into the prepared moulds.
Transfer the moulds to a baking tray, pour in hot water and bake at 160 °C for 1 hour.
Once baked, transfer to a net and leave to cool. When the heat is removed, refrigerate.
□Finishing touches
Unmould the cooled cheesecake mould after circling it with a palette or similar between the sides of the mould and the patterned paper.
Cut into desired size and enjoy decorating for Halloween!
