Pumpkin tart and sheep and goat cheese.

  1. What is it about cheesecakes that so many of us like?
  2. Pumpkin tart and sheep and goat cheeses for cheese fans!
  3. Pumpkin tart and sheep and goat cheese.

The cheesecake It is one of the cakes that gathers the most fans in the world, on that point there is no discrepancy. It is true that within this club of unconditional followers, there are those who prefer baked goods such as New York Cheesecake or cold curds like white chocolate cake with mango and strawberries or those looking for sugar-free versions such as sugar free cheesecake. but everyone agrees to adore this emblematic dessert.

What is it about cheesecakes that so many of us like?

The cheese cakes They are one of the most consumed desserts in the world and perhaps one of the oldest that uses different dairy products. It seems that the Romans first date a cheesecake that appears in one of the many Roman cookbooks written by the Roman Marcus Porcius Cato (or Cato the Elder).

Pumpkin tart and sheep and goat cheeses for cheese fans!

The Pumpkin tart and sheep and goat cheese It is specially designed for cheese lovers. With a strong cheese flavorthe pumpkin endows it with that balance that the palate appreciates when tasting it.

I prefer to serve it without anything and accompany it with sweet jams, raspberries, blueberries and strawberries, even unsweetened Greek yogurt. Each diner will complete their piece of cake with what they like best.

Pumpkin tart and sheep and goat cheese.


Removable mold of 22 cm in diameter (you can use a 24 cm mold)

Kitchen homemade pastry

  • 450 gram pumpkin puree recipe HERE
  • 200 gram mounting cream 35%
  • 330 gram of sugar 90g +150g + 90g
  • 300 gram cured sheep cheese
  • 300 gram cream cheese
  • 200 gram goat cheese
  • 6 eggs L 6 yolks + 6 whites
  • 1 teaspoon of vanilla
  • 80 gram Of flour
  • 60 gram cornstarch
  • Put the cream, 90 g of sugar and the cheeses in a bowl, heat at a low temperature and stir until the cheeses melt and a homogeneous cream is formed. Transfer it to a bowl and let it cool.

  • Put the egg whites in a bowl and beat with a whisk (manual or electric) when they start to get a little foamy, add 90 g of sugar and finish whipping until stiff. We booked.

  • In the bowl of the robot we put the yolks, vanilla and 150 g of sugar and mix until pale, add the pumpkin puree and continue mixing.

  • Add the cheese mixture and integrate.

  • Sift the flour and cornstarch and add it, integrate with low speed rods.

  • We add the whites mounted to the point of snow little by little and with rods, if we do it with electric rods we put them at a very low speed

  • Pour the mixture into a removable mold lined on the bottom and sides with parchment paper.

  • Bake in a preheated oven at 160º for 40 minutes, lower to 150º and bake for another 40 minutes. (Keep an eye on your oven and apply the temperature that works best for it, no two ovens are the same). I have baked with bottom heat and fan, but if your oven does not have that function, you can bake with bottom and top heat.

  • Finished baking, open the oven door, leave about 15 minutes. Remove the tart from the oven and let it cool completely to room temperature. Next, refrigerate a minimum of 1 hour before unmolding.

  • Presentation Options: Serve with blueberries, raspberries, strawberries, berry jam, unsweetened Greek yogurt, etc.

A cake that cheese lovers will love.

to enjoy the Pumpkin tart and sheep and goat cheese.!!


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