Step 1: Prepare the Pumpkin

1. Cook the Pumpkin:
   • Start by peeling and cubing 500g of pumpkin. Place the pumpkin cubes into a saucepan and add 50ml of water. Cook the pumpkin over medium heat until it becomes soft and tender, about 10-12 minutes.
2. Make the Pumpkin Puree:
   • Once the pumpkin is soft, use a blender or immersion blender to puree it until smooth. You should have a thick, smooth pumpkin puree. Set aside.

Step 2: Combine the Ingredients

3. Prepare the Agar-Agar:
   • In a small pot, mix 9g of agar-agar with 50ml of water. Heat the mixture over medium heat, stirring continuously until the agar-agar fully dissolves and begins to thicken slightly (about 2-3 minutes).
4. Mix with Pumpkin Puree:
   • Add the pumpkin puree, 100g of sugar, and the juice of half a lemon into the agar-agar mixture. Stir well to combine all ingredients and bring the mixture to a gentle simmer. Cook for another 2-3 minutes to ensure everything is well blended.

Step 3: Set the Jelly

5. Pour and Chill:
   • Pour the mixture into silicone molds or a shallow dish. Let the jelly cool at room temperature for 15 minutes, then transfer it to the refrigerator to set for at least 2 hours, or until firm.
6. Serve:
   • Once set, unmold the pumpkin agar-agar jelly and serve chilled. It’s a refreshing, light dessert with a vibrant orange color and a tangy-sweet flavor.

Steps to Make Pumpkin Cheesecake:

Step 1: Prepare the Pumpkin

1. Cook and Puree the Pumpkin:
   • Cut the small pumpkin in half, remove the seeds, and bake or steam until soft (about 20-25 minutes at 180°C / 350°F). Once cooked, scoop out the flesh and puree it until smooth. Set aside to cool slightly.

Step 2: Make the Cheesecake Mixture

2. Mix the Wet Ingredients:
   • In a large mixing bowl, combine 125g of cottage cheese or ricotta, 200g of Greek yogurt, and 75g of condensed milk. Whisk until smooth and creamy.
3. Add the Eggs and Orange Zest:
   • Crack two eggs into the mixture, then add the zest and juice of one orange. Whisk everything together until fully incorporated.
4. Add Cornstarch and Pumpkin Puree:
   • Mix in 20g of cornstarch to help thicken the mixture. Finally, stir in the cooled pumpkin puree and blend until smooth.

Step 3: Bake the Cheesecake

5. Prepare the Pan:
   • Preheat the oven to 180°C (350°F). Grease a springform pan or baking dish with butter or oil, and pour the pumpkin cheesecake mixture into the pan.
6. Bake the Cheesecake:
   • Bake for 35-40 minutes, or until the cheesecake is set and slightly golden on top. The center may still jiggle slightly, but it will firm up as it cools.
7. Cool and Serve:
   • Once baked, allow the cheesecake to cool completely before slicing. Garnish with extra orange zest or a dusting of powdered sugar if desired. Serve chilled or at room temperature for a creamy, sweet, and citrusy treat.