The Medical Gourmet meets The Nail Stop

As previously promised – a post for my Swiss readers. Respectively, for Swiss residents.

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Yes!! If your sweet tastebuds have been craving a bite of The Medical Gourmet’s creations all along (and you have not yet been lucky enough to try any) – head to The Nail Stop in Gstaad this afternoon. Never heard of it? It’s probably the cutest nail salon ever. Interestingly, it is also the first nail salon in the town/village of Gstaad to date. Looks like the creators discovered a niche. And boy, what a successful one. It is booming!  Having opened a few years ago in a small location, it has sadly/luckily had to relocate to a bigger space. Lucky for me, the owner decided to add a Café featuring the one or other medical gourmet special. With winter finally arriving and village life picking up it is high time for the first cupcake special. Head down this afternoon, grab a bite, enjoy.

And for those of you too far away to actually drop by – try the recipe below, add more spice, maybe puree the pumpkin yourself and let me know how it turns out:-).

No Bake Pumpkin Cheesecake

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makes a 26cm diameter cake (I used half of the ingredients to make a 20cm diameter cake)

You’ll need

For the base:
150 g Lotus caramel biscuits
50 g butter, melted
For the filling:
1 can pumpkin puree (= 15 Oz, 425g)
1.5 tbsp pumpkin pie spice (ye, no where I could find this in Switzerland….had to make it myself)
450g whipping cream, whipped to stiff peaks
450g cream cheese
100g caster sugar
100g brown sugar
1 tsp vanilla (optional)
Pumpkin pie spice (makes +/- 1 tbsp):
2 teaspoons cinnamon
1 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

  1. Start by lining your tin with some baking paper (makes it easier to move to a serving platter later on).
  2. Now mix your pumpkin pie spice mix.
  3. For the base whizz the biscuits until you have fine crumbs. Melt the butter and combine with the crumbs. Evenly spread the butter-crumb mixture in the base of your tin and compress using the back of a fork. Chill until needed.
  4. Now to make the filling, simply combine all ingredients apart from the whipped cream. Once smooth, gently fold in the cream. Taste. More spices? Be generous.
  5. Cover the base with the pumpkin filling, cover with cling film and chill for at least 4 hours before serving.

Rating: 7.5/10

First pumpkin cheesecake, first sweet pumpkin dish actually. Most of my guests had seconds so it can’t have been too bad, but somehow it didn’t WOW my taste buds. Maybe next time I’ll try a baked version. Or just stick to the traditional pumpkin pie. NOM.

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