Pumpkin Cheesecake Recipe No Bake | カボチャゃチーズケーキ

Pumpkin Cheesecake Recipe No Bake | カボチャゃチーズケーキ

I know what you might be thinking it’s 
too complicated well it looks complicated but actually it’s not that difficult 
appearances are just deceptive let’s go quickly over this recipe. For the 
crust nothing complicated here you’ve probably seen that 1 million times in 
1 million cheesecake recipes, you know the ziploc thing… For the vanilla and white 
chocolate ganache it’s also pretty straightforward usually in a ganache we don’t need gelatin because 
we use the same amount of cream and chocolate but in this case we are using more cream than 
white chocolate in order to reduce the sweetness so the gelatine in this case is needed in order 
to hold everything together. For the pumpkin mousse the type of pumpkin needed is the Japanese Kabocha 
squash this one contains more starch and less water. The only tricky part in this entire recipe 
is the Pate a Bombe you just have to pour the syrup while beating the egg yolks at the same time 
in order to prevent the eggs from cooking too much. If you don’t have a thermometer wait for about 
four or five minutes after it starts boiling you could drop a teaspoon of thickened syrup into a 
glass of ice cold water and if it forms a small softball then it means it’s ready. So you might 
wonder what’s the use of this Pate a Bombe anyways Because why make it simple when we can make it 
complicated and… because why not (joke asides).. the main reason is to get a smoother texture and a lingering 
aftertaste and also I think it looks pretty cool for the serving remember to take it out from the 
freezer and let it thaw in the fridge for at least four hours unless you feel like eating an 
ice cream or something. That’s it for today ! As usual if you have any question leave it on 
the comment section down below i will respond to every single question until next time bon appetit 
and see you single question unless they’re crap

Potéto the hedgehog is back in this new recipe !
For this recipe Pumpkin Cheesecake Recipe No Bake you will need the following ingredients (French and 日本語 follows)

*** Subtitles function/ Fonction sous-titres ***
The videos have English, French and 日本語 subtitles.
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* Crust *
100g of crushed biscuits of your choice
35g of butter
35g of white chocolate
1g of fleur de sel or 0.5g of regular salt

* White chocolate Vanilla ganache *
80g of white chocolate
100g of heavy cream 30%~35% fat
1g of gelatine
1 vanilla bean or vanilla extract

* Kabocha cream cheese mousse *
160g of cooked kabocha
160g of cream cheese
10g of maple syrup

10g of milk
5g of gelatin sheet

2 egg yolks
70g of maple syrup

200g of heavy cream

* White chocolate Glaze * ( glaze for cheesecake )
70g of white chocolate
70g of heavy cream
0.5g of gelatine sheet

かぼちゃ レシピ お菓子：
カボチャゃチーズケーキ
材料
クラスト
お好みのビスケット100g
バター35g
ホワイトチョコレート35g
フルールドセル1gまたは通常の塩0.5g

バニラガナッシュ
ホワイトチョコレート80g
生クリーム100g 30％〜35％脂肪
ゼラチン1g
バニラビーンズまたはバニラエッセンス1個

カボチャチーズムース
蒸したかぼちゃ160g
クリームチーズ160g
メープルシロップ10g

牛乳10g
ゼラチンシート5g

卵黄2個
メープルシロップ70g

生クリーム200g

グレーズ
ホワイトチョコレート70g
生クリーム70g
ゼラチンシート0.5g

Fond de tarte
100g de biscuits au choix
35g de beurre
35g de chocolat blanc
1g de fleur de sel ou 0,5g de sel ordinaire

Ganache à la vanille
80gg de chocolat blanc
100g de crème épaisse 30% ~ 35% de matière grasse
1 gousse de vanille ou extrait de vanille

Mousse au cream cheese et kabocha
160g de kabocha cuit
160g de cream cheese
10g de sirop d’érable

10g de lait
5g de feuille de gélatine

2 jaunes d’oeuf
70g de sirop d’érable

200g de crème épaisse

glaçage
70g de chocolat blanc
70g de crème épaisse
0.5g de feuille de gélatine

⏱ Time stamp ⏱
0:00 B-roll intro music
0:18 Vanilla ganache
1:36 Crust
2:39 Kabocha and cheese mousse
6:42 White chocolate glaze
7:44 Serving
8:39 Tips
10:51 Bloopers

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