Autumn dessert | The best cheesecake!

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After the summer months, barbecues and meals on the terrace, autumn heralds a return to the kitchen. This is the perfect time to prepare colorful, comforting and… sweet dishes. Each week, a pastry chef gives us the recipe for his favorite dessert of the moment. Audrey-Anne Pouliot, from La folle tablée, in Quebec City, reveals her recipe for squash cheesecake.



Karyne Duplessis Piché

Karyne Duplessis Piché
Special collaboration

Audrey-Anne Pouliot does not go by four ways to describe her cheesecake: it’s the best in the world!

“He’s disgusting, it doesn’t make sense how good he is!” Exclaims the owner of the café and dessert counter La folle tablée in Quebec.

According to her, the success of the recipe lies in the texture and balance of the aromas. The spicy crust is crisp. The cake isn’t too sweet, but the maple pecan frosting on top adds a healthy dose of sweetness.

Located in the borough of Charlesbourg, in Quebec, the café La folle tablée opened a few months before the start of the pandemic. To stand out, Audrey-Anne Pouliot launched a creamery section in the summer of 2020. Its black soft ice cream, created using charcoal and chocolate, was a huge hit.

“People come first for ice cream,” says M.me Pouliot. Then they discover our donuts, our cupcakes and all our desserts. ”

Among the sweet and colorful proposals of fall, the spicy cheesecake is mouth-watering with its subtle orange color and decadent frosting.

Behind the counter, Audrey-Anne and her team are using the pumpkin to bake the cheesecake. The pastry chef, however, suggests swapping this classic ingredient for Buttercup squash to add even more color and an even sweeter taste.

Visit the Facebook page of La folle tablée

Recipe


PHOTO PATRICE LAROCHE, THE SUN

The squash cheesecake from La folle tablée

Ingredients

For the crust

  • 80 g melted butter
  • 300 g graham cracker crumbs
  • 50 g sugar
  • A pinch of salt, cinnamon and nutmeg (to taste)

For the cake

  • 750 g softened cream cheese
  • 300 ml of sweetened condensed milk such as Eagle Brand
  • 50 ml maple syrup
  • 398 g Buttercup or pumpkin puree
  • 3 eggs
  • 7.5 g cinnamon
  • 5 g of nutmeg
  • 2.5 g of salt

For the icing

  • 175 g maple syrup
  • 250 g whipping cream
  • 125 g chopped pecans

Preperation

  1. Preheat the oven to 300 ° F (150 ° C).
  2. Grease a 10-inch springform pan and place parchment paper in the shape of a circle in the bottom of the pan.
  3. Combine the ingredients for the crust in a bowl. Pour the preparation into the springform pan and flatten well.
  4. Bake for 10 minutes.
  5. Meanwhile, in a bowl using a mixer, combine the softened cream cheese and the sweetened condensed milk until well blended and smooth.
  6. Add the squash puree and eggs. Beat until blended.
  7. Finish by adding the spices and salt. Beat again.
  8. Pour over the precooked crust and bake for about an hour.
  9. Refrigerate at least four hours before adding the frosting.
  10. To make the icing, place the maple syrup and whipping cream in a pot and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, until thickened.
  11. Transfer the frosting to a large bowl and let cool for a few minutes. Add the crushed pecans and mix.
  12. Pour the frosting over the cooled cake. Cut and serve!


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