Pumpkin cheesecake.




This is a creamy classy cheesecake that I think must have come from America but probably did not.  It covers so many things as it used things that are in season and also you could make it for Halloween or thanksgiving if you are in charge of any dinner parties fro any of those occasions.  And even if you are not give it a go as it does make a rather nice cheese cake all the same.

You will need.
112g/4oz digestive biscuits
112g/4oz ginger nut biscuits
60g/2oz butter
Juice and zest 1 lemon
340g/12oz roasted pumpkin
225g/8oz caster sugar
450g/1lb cream cheese
1 tsp ground cinnamon
2.5g/½ tsp freshly grated nutmeg
4 eggs
90ml/3fl oz double cream
90ml/3fl oz natural yoghurt

Now for my base on this recipe I have used two kinds of biscuits.  You classic digestive and you ginger nut.  The two kinds been broken down and mixed together just add a little some thing more to the base.  But if you do not like ginger then just use the digestives as normal . So bash your biscuits in to a fine crumb melt you butter and mix them all together and then press them to from you base of you cheese cake.  Then set it to one side to set.

Now for this I have said to use roasted pumpkin as it give you more flavour than just steaming it.  It does not take long only a few moments until the flesh goes nice and soft so you can beat it in to a puree. The easiest way to make it all is to take you cooked pumpkin, cream cheese, lemon jest, sugar, cinnamon and nutmeg and put the lot in a food processor.  Pulse it a few times so every thing works together. Then crack the eggs in to the mixer and pulse it a few times more and it is done.

Pour the mix in to the biscuit base and then pop it in to an oven that you have preheated to 170c/325f and bake for 60minutes , until the surface sets but it is still soft underneath.

Then take it out of the oven and let it cool, you are better chilling it over night or at least for 4 to 6 hours to give it a chance to firm up.  Then to top it take the double cream and whip till thick, fold in the yoghurt and lemon juice and spread this over the top.

The balance of the spices the creamy cheesecake and the yoghurt and cream topping just go so well together it is I think you will find a winning dessert


Comments

  1. Maya24 October 2011 at 21:40

    Ahh, I am going to attempt to make pumpkin puree for my pumpkin pie and pumpkin cupcakes. How long did you roast the pumpkin for to get it to the puree stage?

    ReplyDelete
  2. chef wise25 October 2011 at 19:04

    Maya has asked a good question and I will give you a very chef like answers and avoid giving you a set answer. It all depends on how hard your pumpkins is, put it in a roasting tray cover with tin foil and pop it in the oven, take the foil off after 20 minutes the roast some more it should take 30 to 40 minutes in a hot oven.

    ReplyDelete

Post a Comment

Popular posts from this blog

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then
Read more

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist
Read more