Pumpkin Cottage Cheese Cake

Don’t you like cheesecakes? And you don’t like pumpkin? Then this recipe is for you! The most delicate, healthy and light pumpkin cottage cheese cake with semolina. I’m appealing to those who don’t like pumpkin: you won’t feel its taste at all in this cheesecake, honestly!

At first sight, it may seem that this pumpkin cottage cheese casserole recipe is too much work for such a simple dish. But, friends, this is a complete dessert! The taste is gentle and delicious, with a light flavor of orange and vanilla. And the texture is just unreal, so smooth and tender.

And pumpkin, friends! You can’t feel its taste at all in this cheesecake. No one in my family likes the taste of pumpkin, so I have to mask it. By the way, all the other pumpkin dishes on my blog are also masked (for example, Fluffy pumpkin cinnamon rolls, incredible Moist pumpkin chocolate chip bread, colorful Pumpkin cheesecake with chocolate crust or Pumpkin sponge cake).

How to make homemade pumpkin puree?

1. Peel the pumpkin from the skin.
2. Cut it in half lengthwise.
3. Peel out the seeds (life hack: it’s convenient to do this with an ice cream scoop).
4. Cut the pumpkin into pieces.
5. And then there are 3 options: bake in the oven, boil in a little water, or cook in the microwave for a few minutes. The result is the same, it’s all about convenience. I’m used to boiling.
6. Next, mash the ready-made soft pumpkin with a potato masher or punch it with a blender (it will be more homogeneous).

How long to cook a pumpkin for puree?

It depends on pumpkin, you just need to wait until it is soft and easy to mash.

How to store pumpkin puree?

Store in a tight container in the refrigerator for several days or in the freezer for several months.

How to freeze pumpkin puree?

Yes, pumpkin puree can be frozen, which is very convenient. I make it into cubes in an ice cube tray, then put them in a freezer bag and use it when needed, it’s so convenient to weigh out the right amount.

How to choose cottage cheese for a cheesecake?

It is advisable to take soft cottage cheese, fat content and moisture content are not important. Ideally, rub it through a sieve or blend it with a blender for greater tenderness and homogeneity of the future cheesecake.

The recipe for pumpkin cottage cheese cake is super easy to make, but please do not ignore the orange zest, vanilla extract, baking temperature, water bath and cooling in this recipe. Otherwise, you will not get the right result.

So, finally, let’s make the best pumpkin cottage cheese cheesecake you’ve ever had.

All ingredients for cheesecake should be at room temperature.

Ingredients:

• cottage cheese
• pumpkin puree
• sugar
• vanilla extract
• orange zest
• Greek yogurt or sour cream
• semolina (can be replaced with rice flour or corn flour)
• eggs

Combine everything except the eggs, mix until smooth.

Add eggs, mix until smooth.

Pour the mass into the prepared mold (grease it with butter and sprinkle with semolina).

Bake at 120°C (250°F) in the “bottom-up” mode for about 1.5 hours with a water bath: put a baking sheet (or other free baking dish) on the lower level, pour about 0.5 liters of boiling water into it. On the level above, put a wire rack, on it – a baking dish with a cheesecake.

The cheesecake is ready when its edges are firm and the center is still trembling.

Cool in the oven off, put in the refrigerator for 6–8 hours or overnight.

Serve the pumpkin cottage cheese cake with sour cream or Greek yogurt.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!