Ginger and Pumpkin Cheesecake Print E-mail

"You must try this!" says Jennipher. Pumpkin is used in many different parts of the world and quite rightly so. It is delicious in a pie but, for something different, try it in this cheesecake. 

For the baseImage
75g butter
125g ginger nut biscuits, finely crushed

For the filling
300g pumpkin, peeled and de-seeded
11/2 tbsp ginger in syrup, finely chopped
375g low or medium fat soft cheese, softened
75g caster sugar
finely grated rind and juice of 1 lemon
2 eggs
150ml double or whipping cream, whipped until stiff
extra ginger pieces, roughly chopped, for decoration

Melt the butter in a medium sized bowl on HIGH for 1 minute. Mix with the biscuit crumbs. Press into the base of a 23cm ovenproof pie plate or loose-bottomed flan case. Chill while preparing the filling.

Chop the pumpkin into 1-2cm cubes and rinse under cold water. Put into an ovenproof bowl. Cover with a well fitting lid or cling wrap and cook on HIGH for 5-6 minutes until soft. Purée in a food processor or mash with a potato masher. If using a food processor, add in the ginger pieces then soft cheese, sugar, lemon juice and rind. Blend until smooth. Lastly blend in the eggs.

If puréeing pumpkin with a potato masher, mash in a large mixing bowl. Add the ginger, soft cheese, sugar, rind and juice of the lemon and the eggs and beat until well combined.

Pour the mixture over the biscuit base and cook on MEDIUM for 30-40 minutes until set. The centre may still be a little soft, but a plate put on top of the cooking dish for 5 minutes will hold in the heat, complete the cooking and set the centre without overcooking the outside. Allow to cool, then refrigerate before decorating with whipped cream and ginger pieces.
 
[ Back ]