Wednesday, 19 November 2014

Pumpkin spice latte cheesecake

One of the best cheesecakes I have ever made! Silky smooth, with pumpkin puree, coffee and all warming, winter spices.  If you like your pumpkin spice latte's you must try this too!

The cheesecake requires some preparation but trust me- it is sooooo worth it! You will first need to make the base and while it is chilling in the fridge, prepare pumpkin spice latte syrup, which will be used for the cheesecake.  

For the base:
  • 8 digestive biscuits
  • 50g melted, unsalted butter
  • 1/2tsp ground cinnamon

For the syrup:
  • 350ml water
  • double espresso or 3tbsp strong black coffee
  • 2tsp ground cinnamon
  • 1tsp vanilla paste
  • 2tsp mixed spice
  • 1/2 tsp ground cloves
  • 1/2tsp ground ginger
  • 370g dulce de leche
  • 3/4 cup pumpkin puree

For the cheese mixture:

  • all of the syrup from the recipe above
  • 700g cream cheese
  • 3tbsp caster sugar
  • 4 eggs
  • 1 egg yolk
  • 2tbsp corn flour
To decorate:
  • 30g white chocolate 

Crush the digestive biscuits and mix with melted butter, then press into a lined 20cm round cake tin and place in the fridge to set.

To make the syrup place water, spices and vanilla in a small saucepan and cook over low heat until the mixture becomes syrupy and there is just over 1/4 cup of the liquid left.  Add coffee, dulce de leche and pumpkin puree and leave to cool a little.  

Mix cream cheese with sugar, add eggs one at a time, then egg yolk, corn flour and all of the prepared syrup mixture.  

Pour the cheese mixture over the base, then wrap the outside of the cake tin with cooking foil and place in a large roasting tin.  Pour boiling water into the roasting tin, so it reaches half way up the cake tin.  This method of cooking, bain marie, helps to prevent cracking of the cheesecake and gives it a nice, smooth texture.  

Place the cheesecake (in a water bath, as described above) in a pre-heated oven and bake at 180C for about 1hour.  The cheesecake should be set to the touch but still just a little wobbly in the middle.  

Take the cheesecake out the oven and out of the water bath and leave to cool completely, then chill in the fridge over night.  

For the decoration melt about 30g of white chocolate and pipe on top of the cheesecake.


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