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Pumpkin cheesecake.

For many sweet recipes with pumpkin like the one below, it is always recommended to make the homemade puree by roasting the vegetable and draining the water well, thus gaining flavor and texture. For the base you can choose the cookies that you like the most, or choose to prepare a shortcrust pastry or similar instead.

Ingredients for a mold of about 22 cm
150g breakfast biscuits
60g of butter
450g cream cheese
120g brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon of cloves
1 pinch of salt
3 eggs L
250 ml of pumpkin puree.


How to make pumpkin cheesecake

Take all the ingredients out of the fridge half an hour before starting. Preheat the oven to 175ºC and grease or line a removable round mold with parchment paper. Crush the cookies, add the melted butter and mix. Cover the bottom of the mold.

Beat the cream cheese in a large bowl, with a wire mixer, until very smooth. Add the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt and beat. Add the eggs one at a time, beating slightly after each addition. Add the pumpkin and beat a little more.

Fill the mold with the mixture, leveling the surface, and bake for 30 minutes. Lower the temperature to 160ºC and continue baking for another 20-30 minutes, or until a toothpick inserted comes out practically clean. Let cool for a few minutes out of the oven and carefully unmold.

And don't forget to take advantage of the crunchy seeds; simply as a snack to peck they are addictive. I also like to use them as toppings in soups, creams, salads or mixed with yogurt, cereals and fruit.


Prepare crunchy seeds:

We clean the pumpkin seeds under a stream of cold water. When we have the clean seeds, separated from the filaments and remains of pulp, let them dry on kitchen paper. Then we place them on a tray, season with salt and pepper and mix with the spices that we like, for example: curry, cumin or paprika. They can also be made sweet, with a little sugar or honey, cinnamon and ginger. Put the tray in the oven for 20 minutes. They should be crisp and golden.

 

Wine: Accelerate

Red wine with an intense color with violet tones, balanced, with a lot of volume and a long finish. Memories of ripe red fruit and very fine and pleasant tannins, the result of its time in the barrel. The grape is harvested when it has reached the optimum point of phenolic maturation. Fermentation carried out in stainless steel tanks at a controlled temperature between 25ºC and 28ºC. Twelve months in medium-high toasted American oak barrels, followed by six months in the bottle.

It stands out for its intense aromas of red and black fruit jam (blackberry, strawberry, raspberry), very well integrated with balsamic, vanilla and roasted notes provided by the wood. On the palate it presents firm and round tannins that denote a successful maturity. Red fruit flavors stand out in jam and marmalade, with toasted notes of coffee cream with milk and cocoa. A great rebel Rioja, balanced, with a lot of volume and a long finish.

Tasting test answers

1| APPEARANCE:

Viscosity:MediaClarity:Sparkly Tinto:Purple

2| AROMAS AND FLAVORS

Intensity:High Aromas:Red and black fruit jam with balsamic, vanilla and roasted notes provided by the wood.

3| STRUCTURE

Sweetness:semisweetAcidity:Middle-lowTannins:HighBody:round

Nature

Nature

The Winery

The Street Wines winery fits perfectly with the Bebedistinto concept, because, like us, they believe that there is more wine than the one dominated by norms, classicism and great producers. We all have Rioja wines, like serious, classic wines; street wine arrives stomping to make us break this taboo, without neglecting the quality and personality of its wines.

Good wines for people fleeing classicism and looking for new sensations.


The Winery

The Street Wines winery fits perfectly with the Bebedistinto concept, because, like us, they believe that there is more wine than the one dominated by norms, classicism and great producers. We all have Rioja wines, like serious, classic wines; street wine arrives stomping to make us break this taboo, without neglecting the quality and personality of its wines.

Good wines for people fleeing classicism and looking for new sensations.


Nature

The Wine: Pilgrim

A Mencía, a Way to share the best of ourselves.

A wine that is born in vineyards of Mencía plants over 30 years old. Intense cherry red colour. Intense aromas of fresh wild and floral fruits with a mineral background. In the mouth it is fresh, tasty and elegant, delicate and deep. Aged for 4 months in tank on fine lees.

Tasting test answers

1| APPEARANCE:

Viscosity:MediaClarity:Sparkly Tinto:Ruby

2| AROMAS AND FLAVORS

Intensity:High Aromas:Fruity, floral, wild fruit and mineral notes.

3| STRUCTURE

Sweetness:semisweetAcidity:Middle-lowTannins:Medium-LowBody:round

Nature

Nature

The Winery

We present Godelia, a winery that was born in 2009 by the García Rodríguez family, motivated by their love of nature.

His idea was, and still is, to create a new agronomic concept: to make a wine according to traditions through a sustainable process. A young, diverse and highly qualified team that continues with that goal of achieving perfection.

Godelia's trajectory for more than two decades is already part of the modern and more recent history of El Bierzo, and today its wines with a marked Atlantic character represent a unique way of understanding this land. His project is the materialization of a dream: a winery in El Bierzo that creates value and a future for the region, a legacy through its wines.


The Winery

We present Godelia, a winery that was born in 2009 by the García Rodríguez family, motivated by their love of nature.

His idea was, and still is, to create a new agronomic concept: to make a wine according to traditions through a sustainable process. A young, diverse and highly qualified team that continues with that goal of achieving perfection.

Godelia's trajectory for more than two decades is already part of the modern and more recent history of El Bierzo, and today its wines with a marked Atlantic character represent a unique way of understanding this land. His project is the materialization of a dream: a winery in El Bierzo that creates value and a future for the region, a legacy through its wines.


Nature

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