Marbled cheesecake & squash squares

Marbled cheesecake & squash squares

Total: 1 hr 10 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 287 kcal
, Fat: 16 g
, Carbohydrate: 32 g
, Protein: 4 g

When I'm looking for new recipes, I love to combine two different worlds to create something entirely new. In this recipe you'll find the soft, creamy texture of cheesecake mixed with the spiced, firm texture of squash cake. The two come together to form a soft, creamy, spiced and wonderfully fragrant cake. Enjoyed with a hot mug of tea or a steaming coffee, these squash squares are perfect for an autumnal afternoon snack.

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cheesecake mixture

400 g double cream cheese
30 g sugar
¼ tsp bourbon vanilla sugar
30 g white flour

Squash cake mixture

180 g butter, cut into pieces, soft
250 g cane sugar
320 g pumpkin puree
1 egg
250 g white flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
¼ tsp bourbon vanilla sugar
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Utensils

One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased

How it's done

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Cheesecake mixture

In a bowl, mix the cream cheese, sugar, vanilla sugar and flour until smooth.

Squash cake mixture

Place the butter, sugar and puree in a bowl, mix using the whisk attachment on a mixer. Add the egg, mix in. Combine the flour, salt, cinnamon, baking powder and vanilla sugar, mix in.

Marbling

Transfer ¾ of the squash cake mixture to the prepared tin. Top with the cheesecake mixture, spread the remainder of the squash cake mixture on top with a spoon. Create a marble effect by running a toothpick through the mixture in a spiral motion.

To bake

Approx. 40 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool in the tin, cut into squares.

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