<p>Ingrediente:</p>
<p>Biscuiti 280 g</p>
<p>Unt 150 g</p>
<p>Branza de vaci 400 g</p>
<p>Piure de dovleac 300 g</p>
<p>Zahar pudra 150 g</p>
<p>Scortisoara 0,5 lingurita</p>
<p>Nucsoara 0,5 lingurita</p>
<p>Amidon de porumb 1 lingura</p>
<p>Oua 1 buc.</p>
<p>Zahar 200 g</p>
<p>Lapte 200 ml</p>
<p>Gelatina 7 g</p>
<p>Sare 1 praf</p>
<p>Mod de preparare:</p>
<p>Zdrobiti biscuitii in firimituri.</p>
<p>Adaugati 120 g unt topit.</p>
<p><img class="alignnone size-full wp-image-20368" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/unt-2.jpg" alt="" width="876" height="498" /></p>
<p>Acoperiti fundul tavii cu hartie de copt, intindeti aluatul, formand fundul si partile laterale.</p>
<p>Puneti forma la congelator deocamdata.</p>
<p><img class="alignnone size-full wp-image-20369" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/biscuiti-1.jpg" alt="" width="877" height="501" /></p>
<p>Se amesteca branza de vaci cu zaharul pudra.</p>
<p>Adaugati piure de dovleac, nucsoara si scortisoara.</p>
<p>Se amesteca bine ingredientele.</p>
<p>La final, amestecati oul si amidonul de porumb.</p>
<p><img class="alignnone wp-image-20370" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/ou-1.jpg" alt="" width="877" height="491" /></p>
<p>Turnati umplutura in baza de aluat congelat.</p>
<p><img class="alignnone wp-image-20371" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/dovleac-1.jpg" alt="" width="878" height="489" /></p>
<p>Puneti tava intr-o tava mai mare in care puneti putina apa.(se procedeaza ca la crema de zahar ars)</p>
<p>Coaceti desertul timp de o jumatate de ora la 180 ° C, apoi reduceti temperatura la 150 ° C si coaceti inca 30 de minute.</p>
<p>Se lasa la racit in cuptorul inchis, se acopera cu folie alimentara si se da la frigider pentru 6-12 ore.</p>
<p>Turnati gelatina in apa rece.</p>
<p>Intr-o tigaie se amesteca zaharul cu 50 ml apa, se pune focul la mediu si se topeste zaharul pana se caramelizeaza.</p>
<p>Apoi se ia de pe foc.</p>
<p>Adaugati sare in laptele cald.</p>
<p>Se toarna amestecul in zaharul caramelizat si se amesteca bine.</p>
<p>Reveniti la foc mic si gatiti, amestecand constant, pana cand se dizolva cocoloasele.</p>
<p><img class="alignnone wp-image-20372" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/lapte.jpg" alt="" width="874" height="498" /></p>
<p>Luati caramelul de pe foc si adaugati la el restul de unt si gelatina inmuiata.</p>
<p><img class="alignnone wp-image-20373" src="https://bucatarianoastra.online/wp-content/uploads/2022/11/glazurra.jpg" alt="" width="872" height="496" /></p>
<p>Turnati umplutura de caramel pregatita peste cheesecake si trimiteti-o la frigider pentru cel putin 1 ora pana se intareste.</p>
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