"Silky, spiced and just sweet enough, this pumpkin cheesecake is a celebration of autumnal comfort. I'm not a fan of tinned pumpkin it's watery and flat-tasting so I've taken the extra step of roasting some butternut or Kent squash; the oven's heat coaxes out its natural sweetness while evaporating excess moisture, resulting in a smooth, flavourful puree that gives the cheesecake real depth."
"Heat the oven to 185C (165C fan)/365F/gas 4, and lightly grease the base and sides of a 20cm round springform tin with the extra melted butter. In a food processor, blitz the biscuits to fine crumbs, then tip into a medium bowl. Add the melted butter and salt, and mix so the crumbs are evenly damp. Tip into the greased tin, press down firmly, bake for 10 minutes, then remove and leave to cool."
Roast peeled, deseeded butternut or Kent squash to concentrate sweetness and evaporate excess moisture, then puree for 200g pumpkin puree. Prepare a ginger-nut biscuit base with melted butter and salt, press into a 20cm springform tin and bake briefly. The filling combines cream cheese, caster sugar, orange zest, pumpkin puree, cornflour, warm spices, eggs, soured cream and vanilla for a silky, spiced cheesecake. The maple pecan brittle topping uses maple syrup, sugar, pecans and flaky sea salt to add crunch. Bake the cheesecake, cool, then chill for at least six hours before serving 8–10 portions.
Read at www.theguardian.com
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