The sweetness of roasted pumpkin and a burst of ginger is a great match with creamy cheesecake.
- 300 g pumpkin, peeled and cut into bite size pieces
- 25 g butter
- 2 tbsp caster sugar
- 2½ tbsp ginger syrup from a jar of stem ginger
- 10 gingernut biscuits
- 50 g butter, melted
- 200 ml thick (double) cream, whipped
- 200 g cream cheese
- 100 g thick Greek yoghurt
- 3 pieces stem ginger, finely chopped
- Extra stem ginger, for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Allow several hours setting time.
1. Pre-heat oven to 200°C / gas 6.
2. Place the chopped pumpkin into a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the syrup. Bake for 30 – 35 minutes until the pumpkin is soft.
3. In a small processor, crush the gingernut biscuits until they look like breadcrumbs. Add the melted butter and mix well. Line a baking tray with parchment. Place 4 metal rings on the tray. Divide the ginger nut mixture between the bases. Using the back of a spoon, press the mixture down well.
4. Take the roasted pumpkin and any cooking juices and place in a processor. Blitz until smooth. Taste the puree and add more sugar if required.
5. Mix the whipped cream, cream cheese and yoghurt together. Add the stem ginger and mix well.
6. Take the pumpkin puree and swirl it through the cream mixture, then place into the rings. Smooth over the tops and leave in the fridge to set.
7. To serve, remove the rings and decorate the tops of the cheesecake with extra stem ginger.