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.

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