JSomethings Lancewood Pumpkin Cheesecake
(10 May 2018)

My PumpkinG Cheesecake

J'Something's Pumpkin Cheesecake

Recipe by J’Something


For the base
1 packet ginger biscuits (200 g)
½ cup unsalted butter 


For the cheesecake
500 g diced pumpkin
Salt for seasoning  
60 ml milk
2 Tbsp butter
1 tsp cinnamon powder
½ tsp nutmeg
1 tsp ground ginger
500g LANCEWOOD® Full Fat Plain Cream Cheese, at room temperature
1 cup sugar (white or brown sugar) 
2 eggs 


 
Preheat the oven to 180°C. Blend the ginger biscuits in a blender until the biscuits are fine. Melt the butter in the microwave and allow it to cool.  Mix the biscuit crumbs with the melted butter and begin to build your base in a 10-inch greased and lined cake tin. Place the cake tin in the oven and bake for 10 minutes. Allow the cake to cool.  

Place pumpkin in a roasting tray, season with salt, and roast at 200°C for about 45 minutes until the pumpkin is soft and slightly caramelised. Transfer the pumpkin into a mixer and add the milk, butter and all spices and mix until smooth. Add the cream cheese and mix until smooth, for about 2 minutes at a medium speed. Now slowly add the sugar whilst the mixer is still mixing away. 

Add one egg at a time, ensuring that each egg is well mixed before adding the next egg. Now add the pumpkin mixture and mix for a further minute or so until everything is well mixed. Place the mixture into the cake tin and place in the oven. Bake for 45 minutes. 

Cool for 2 hours. Wrap with plastic wrap and place in the fridge overnight. 



 

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