Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Pumpkin cheesecake
Pumpkin cheesecake is an autumnal version of the traditional American cake.
Ingredients for preparing pumpkin cheesecake
For the crust
250 g of gluten free biscuits
2 spoonful of muscovado sugar
1/2 teaspoonful of powdered cinnamon
100 g of butter
pumpkin seeds
For the cream
220 g of creamy cheese
450 g of mashed pumpkin
3 eggs
1 yolk
2 spoonful of yoghurt
1 spoonful of lemon juice
150 g of muscovado sugar
1/2 teaspoonful of powdered cinnamon
1/2 teaspoonful of powdered nutmeg
1/2 teaspoonful of powdered of cloves
2 teaspoonful of rise flour
1 teaspoonful of vanilla extract
Preparation
Crush the biscuits, put them in a medium-size bowl with powdered cinnamon and sugar. Melt the butter in a pot and add it to the biscuit mixture. Stir accurately. Cover a round tin that can be opened with greaseproof paper. Tip the biscuit mixture in and firmly press down with a spoon until the base is solid. Keep into the fridge for anout 30 minutes.
In the meantime, mix the cheese, mashed pumpkin, eggs and yolk, yoghurt and lemon juice. Add the rice flour, sugar and vanilla extract. Beat until all the ingredients are well combined. Add the spices and stir again.
Put the cream on the base and bake in preheated oven at 180°C for 60 minutes. Let the pumpkin cheesecake cool. Add to taste dark chocolate ganache and serve.
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