Pumpkin and toffee cheesecake with thermomix

Preparation of pumpkin and toffee cheesecake with thermomix

BASE

1. Cookies in the glass, 6 sec, V-8, set aside in a bowl and add the melted butter.
2. We remove.
3. We line the base and sides of the mold with baking paper.
4. We pour the dough and distribute it over the surface.
5. We put it in the refrigerator

CHESSCAKE

1. Cheese and sugar in the glass, 1 min, V-4.
2. Add the puree, eggs, spices and essence, 1 min, V-4.
3. We take the base out of the refrigerator and pour.
4. Oven previously preheated to 160°, heat up and down. Bake for about 50 min.
5. Then we turn off and leave it inside with the door ajar until it cools down (approximately 1’30 min)
6. Then, we remove it from the oven and once cool, we put it in the refrigerator for about 2 hours (without removing it from the mold).

TOFFEE

1. We put the sugar in a saucepan over moderate heat, when the caramel takes on a golden color, we add the butter in small cubes and stir until it disintegrates.
2. We turn off and add the cream along with the salt.
3. We remove.
4. We pour into a jug.
5. We add the drained gelatin (previously hydrated in cold water).
6. We let the temperature drop a little.
7. We take the cake out of the refrigerator and pour in the toffee.
8. We put it back in the cold for about 2 hours.
9. After that time, we can unmold and finish decorating as desired.
10. ONLY LEFT TO ENJOY, GOOD PROFIT