Mix in a bowl 200g of dry biscuits smoothies and 100g of butter with a spoon and a half of sugar. Transfer the mixture into a mold, press the crumbs on the bottom and about two-thirds of the slope on the sides of the pan, then put it in the freezer for at least 30 minutes.
In a mixer combine 250g of pumpkin fleshs steamed with 500g of fresh cheese, 200g sugar, 2 eggs, 2 egg yolks, 2 tablespoons of flour, one teaspoon, cinnamon, 1/2 teaspoon ginger, 300g of kitchen cream, 3 tablespoons of lemon juice. When the mixture is smooth and well inflated pour it into the tin and bake in preheated oven at 190 degrees for 30 minutes until surface will be golden brown. Let cool the cake before throw. Decorate it with a web of dark chocolate for children. Sprinkle with crispy walnuts and serve with a fragrant Prosecco: you’ll make happy even the most greats! Happy Halloween everyone!