PUMPKIN CHEESECAKE W / GINGERSNAP CRUST , LINGONBERRY COMPOTE AND PRALINE CREAM
CRUST
Ingredients 30 squares gingersnap cookies 6 tablespoons ( ¾ stick ) unsalted butter , melted
FILLING
Ingredients 4 ( 8-ounce ) packages cream cheese , room temperature 1 ¾ cups sugar 1 ( 15-ounce ) can pumpkin 5 large eggs 1 ½ teaspoons ground cinnamon ½ teaspoon ground ginger ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves ½ teaspoon table salt 1 tablespoon vanilla extract
LINGONBERRY COMPOTE
Ingredients ½ cup Lingonberies jam ½ cup Cranberry jam ¼ cup red wine
PRALINE CREAM
Ingredients 2 cups chilled heavy cream 4 large egg yolks 3 tablespoons sugar 1 teaspoon vanilla 7 oz hazelnut chocolate chopped or hazelnut paste
CRUST
Instructions : Preheat the oven to 350 ° F . Add the gingersnaps into the food processor , and pulse until crumbly . Then transfer to a large bowl and add the melted butter . Stir until evenly mixed . Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides . Bake the crust until golden brown , about 10 minutes . Remove from the oven and let cool completely while preparing the filling .
FILLING
Instructions : In a large mixing bowl , add the cream cheese and sugar and beat with an electric mixer until light and fluffy , about 2 to 3 minutes . Add the pumpkin and beat until incorporated . Beat in the eggs , 1 at a time , then add the cinnamon , ginger , nutmeg , cloves , salt , and vanilla , and beat until blended .
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil . Pour the filling into the pan and put it in a small roasting pan . Pour the hot water into the roasting pan , filling halfway up the sides of the springform pan , about 1 ½ inches . Bake until the center of the cheesecake moves slightly when the pan is gently shaken , about 1 hour and 20 minutes . Remove the cake from the water bath and let it cool on a wire rack . Once cooled , use a paring knife to loosen the sides of the cake from the pan . Chill the cheesecake for at least 4 hours before serving .
LINGONBERRY COMPOTE
Instructions : Mix all ingredients in a pot and bring to boil . Refrigerate till needed .
CHEF STEPHAN SCHUBERT
Executive Pastry Chef
PRALINE CREAM
Instructions : Heat ¾ cup cream in a 1-quart saucepan until hot . Whisk together yolks , sugar , and a pinch of salt in a metal bowl until combined well . Add the hot cream in a slow stream , whisking until combined . Transfer mixture to saucepan and cook over moderately low heat , stirring constantly , until it registers 160 ° F on thermometer . Pour custard through a fine-mesh sieve into a bowl and stir in vanilla . Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water ( or in a glass bowl in a microwave at 50 % power , 3 to 5 minutes ), stirring frequently . Whisk custard into chocolate until smooth , then cool .
Beat remaining 1 ¼ cups cream in a bowl with an electric mixer until it just holds stiff peaks . Whisk ¼ of cream into chocolate custard to lighten , then fold in remaining cream gently but thoroughly .
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