BAKED PUMPKIN CHEESECAKE
BAKED PUMPKIN CHEESECAKE
This is a absolutely delicious dessert that makes great use of the humble pumpkin! I must say the good old pumpkin is so dam versatile. What really can't you do with pumpkin? Now i'm putting it into cheesecake! No honestly, this cheesecake was absolutely mouth watering, easy to prepare, low cost and it serves a lot of people. Perfect for a Halloween celebration or any old entertaining really. So give it a whirl and enjoy the fruit of your labor afterwards, or pumpkin in this case! HAPPY HALLOWEEN!
INGREDIENTS
400 g pumpkin, peeled
4 eggs
1 cup caster sugar
3 cups ricotta
½ cup sour cream
½ cup plain flour
1 tsp vanilla paste
1 lemon, finely grated zest
2 tbsp. maple syrup
½ tsp ground cinnamon
1 tsp ground ginger
Pinch ground cloves and nutmeg
Crème fraîche, honey, and toasted
slivered almonds, to serve
METHOD
- Deseed pumpkin and cut into small chunks; place in a saucepan. Cover with water; cook for 20 minutes until tender. Drain; allow to cool. Blend in a food processor .You will need 1½ cups of pulp. Cool completely.
- Preheat oven to 180°C. Grease and line the base of a 23 cm spring form tin. In a food processor place eggs, sugar, ricotta, sour cream, flour, vanilla, lemon zest, maple syrup, cinnamon, ginger, cloves and nutmeg. Blend. Fold in pulp.
- Pour mixture into tin; cover loosely with foil. Bake for 30 minutes. Remove foil and bake 20 minutes more. Cool in tin for 5 minutes, then remove and cool completely on a wire rack.
- Serve garnished with crème fraîche, drizzled with honey and sprinkled with almonds.