Pumpkin Cheesecake with Coconut Milk

Mix the dry ingredients – flour, almond flour, cornstarch, and salt – together. Mix the soft butter (14-16°C) with the powdered sugar. Add the dry ingredients to the butter and mix with a paddle attachment until a moist fine crumb forms. If necessary, add 1 to 2 tablespoons of cold water if the crumb is too dry, adding it little by little. Work quickly so the butter does not heat up. Spread the crumb on a baking sheet lined with parchment paper, distribute evenly, and chill for a couple of hours in the refrigerator.

Then bake the crumble in a preheated oven at 160°C (320°F), optionally with convection, until lightly browned and golden. Stir a couple of times with a whisk during baking. Transfer the finished crumble on the paper from the baking sheet to the table to cool.

Toast the coconut flakes in a pan until golden brown. Mix the crumble with the coconut flakes and grind in a blender to a fine crumb (not to the state of flour/sand, the texture should remain!)

Melt the butter to 30°C (86°F)! Add to the crumbs, mix.

Prepare the baking pan. Grease the bottom and sides with a thin layer of butter.

I use a cake ring, I make the bottom from a half of a Teflon sheet, clamp it with foil, and place it on a metal base.

Form the cheesecake base. First the sides.
Then the bottom.
Smooth with a tablespoon, make a sharp angle between the base and the side. Place the pan in the cold.

All ingredients should be at room temperature.

For the pumpkin puree, peel the pumpkin and cut it into cubes. Boil until tender. Puree with a blender until smooth.

Rub the cream cheese with sugar. Introduce the eggs one by one, mixing each one in.

Add the next egg when the previous one is incorporated. You can use a whisk or a mixer at minimum speed. The goal is to mix, not to whip.

Next, add the pumpkin puree and spices, mix with a whisk.

Finally, add the coconut milk and cornstarch, combine with a whisk.

You will get a homogeneous, rather liquid mass. Pour the mass into the chilled base.

Place it to bake in a preheated oven. Place a container with hot water on the bottom of the oven.

The baking temperature is 120-130°C (250-265°F), depending on your oven's characteristics. In my oven, the cheesecake baked for 1 hour and 40 minutes at a temperature of 130°C. The readiness of the cheesecake is determined by its surface. It should set, and when slightly shaking the cheesecake pan in the oven, the mass will slightly jiggle only in the center.

Do not overbake it so that it stops jiggling over the entire surface, otherwise, it will dry out and lose its texture. If your oven is aggressive, the temperature may need to be lower.

Leave the finished cheesecake in the oven with the door open for about half an hour.

Then let it cool completely at room temperature. And then put it in the refrigerator until fully stabilized and "matured" for at least 8 hours.

Melt the white chocolate and cocoa butter separately and combine them in a plastic cup. Heat the coconut puree together with the bloomed gelatin to 60°C (140°F) and pour over the melted chocolate and cocoa butter.

Emulsify with an immersion blender. Then pour in the cold cream and emulsify again.

Pour the ganache into a flat container, cover with plastic wrap in contact with the surface, and place it in the refrigerator to stabilize for 12 hours.

Combine all ingredients in a saucepan and bring to a boil while stirring constantly with a whisk. After boiling, cook for a couple of minutes, stirring constantly. Then pour into a clean container, cover with plastic wrap in contact with the surface, and place in the refrigerator until completely cooled.

After stabilization, remove the cheesecake from the mold, cut into portions.

For even slices, the cheesecake should be cut with a dry, hot knife.

After stabilization, carefully whip the ganache to a stable, plastic state right before use.

Transfer the whipped ganache into piping bags with a nozzle. Mash the pumpkin confit and mix until it reaches the consistency of soft puree, transfer to a piping bag.

Decorate the cheesecake immediately from the piping bag with a nozzle.

To give the dessert extra textures and flavor, you can use the leftover crumble and pumpkin confit for serving.

The cheesecake is very delicious with incredible textures! The combination of pumpkin, coconut, and spices is something definitely worth trying!

Enjoy your meal!