Pumpkin and berry cheesecake

Ingredients

For the base

• 250 g cookies
• 200 g butter

For the pumpkin cream

• 1 pumpkin weighing about 3 kg
• 15 ml olive oil
• 1/4 teaspoon ground green cardamom
• 1/4 teaspoon ground anise
• 250 g ricotta
• 200 ml cream

For the berry cream

• 250 g berries
• 4 teaspoons sugar
• 1/2 teaspoon ground licorice
• 1/4 teaspoon ground anise
• 1 teaspoon vanilla extract
• 3 gelatin sheets
• 250 g ricotta
• 200 ml whipping cream

Preparation

1. Crush the cookies in a blender with the butter, which should be at room temperature. Press the mixture into a 26 cm cake pan and refrigerate while you prepare the creams. 2. Heat the oven to 200°C. Peel and seed the pumpkin, cut it into suitably sized pieces and arrange them on a parchment-lined baking tray. Toss with the olive oil, cardamom and anise, then bake for 40 minutes, until tender and lightly browned. Let the pumpkin cool for 30 minutes. 3. Puree the cooled pumpkin in a blender. Mix the puree with 250 g ricotta and 200 ml cream, then spread it over the cookie base. 4. Soak the gelatin sheets in cold water for 10 minutes. Simmer the berries in a small saucepan with the sugar, licorice, anise and vanilla extract for 10 minutes, until very soft. Puree the berries, then stir in the drained gelatin sheets while the puree is still hot. 5. Let the berry puree cool until lukewarm. Add 250 g ricotta and the 200 ml whipping cream, whipped until stiff, and mix until smooth. 6. Spread the berry cream over the pumpkin layer. Refrigerate the cheesecake for 3 hours, until the creams are set and ready to slice.