Kabocha Pumpkin Cheesecake Tart

Have you ever seen a cake like this?

Ingredients

Cookie Crumb Crust

  • 180g butter
  • 60g eggs, beaten
  • 330g cake flour
  • 60g almond flour
  • 150g powdered sugar
  • 1 tsp cinnamon
  • A pinch of nutmeg

Chocolate Sponge

  • 25g powdered sugar
  • 30g almond powder
  • 8g cocoa powder
  • 1 whole egg
  • 1 egg white
  • 10g granulated sugar
  • 5g melted butter

No-Bake Cheesecake Mousse

  • 1 whole egg
  • 50g granulated sugar
  • 80ml milk
  • 6g gelatin
  • 150g cream cheese
  • 50g sour cream
  • 1 tsp lemon juice
  • 80ml heavy cream
  • Kabocha Pumpkin Mousse:
  • 2 egg yolks
  • 60g granulated sugar
  • 150ml milk
  • 7g gelatin
  • 200g kabocha pumpkin paste
  • 120ml heavy cream

Steps

  1. Preheat the oven to 170℃.
  2. Bring butter and beaten eggs to room temperature. Sift and combine cake and almond flour.

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