I love pumpkin and this cheesecake with sweet pumpkin puree, warm cinnamon and fiery ginger is just perfect! If you liked my pumpkin cheesecake slices or the cinnamon cheesecake then you are guaranteed to love this cake too!
Ingredients:
For the base:
- 8 digestive biscuits
- 2tbsp honey
- 1tbsp ground ginger
- 50g unsalted butter, melted
For the cheese mixture:
- 500g cream cheese
- 150g mascarpone cheese
- 200g creme fraiche
- 1/3 cup caster sugar
- 1/2 light brown sugar
- 3 eggs
- 3/4 cup pumpkin puree
- 1tbsp cinnamon
- 1tsp vanilla paste or pod
- 1tbsp ground ginger
- 2tbsp corn flour
- 2tbsp plain flour
To decorate:
- 2-3tbsp orange marmalade
- physalis fruit
To make the base crush the biscuits and mix with ginger, honey and melted butter. Press into a lined 20cm tin and leave in the fridge (or freezer) until set.
To make the cheese topping mix all of the ingredients quickly until smooth and combined. Don't whisk too long, as you will put too much air into the mixture and the cheesecake will rise too much and then collapse in the oven.
Pour the mixture over the base and bake in a preheated oven at 160C for about 60 minutes. Place a roasting tin, filled with boiling water on the bottom shelf in the oven.
The cake is ready when feels set to the touch but is still slightly wobbly in the middle.
Turn the oven off, open it slightly and leave the cake to cool for 15 minutes, take out the oven and leave to cool completely. Chill in the fridge over night.
Warm 2-3 tablespoons of orange marmalade in a small saucepan and brush the top of the cheesecake, decorate with physalis.
Enjoy!
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