Wednesday, 29 October 2014

Baked Pumpkin Cheesecake

i LoVe cAKe I loVE CaKe i lovE CAkE I lOVE CaKe I loVE CAKE!!!!!

Prep time: 20 Mins
Baking time: 65-70 Mins (Plus 10-15 mins for the base)
300g Ginger Nut Biscuits
150g Unsalted Butter (Melted)
425g Tin Pumpkin Puree
750g Mascarpone Cheese
200g Caster Sugar
2 Lemon Zest
2 Large Eggs and 3 Yolks

Let us retire to the cake laboratory. Preheat the oven to 180C/350F/Gas 4 and line a 23cm springform tin with baking paper. I don't mind admitting that I find lining tins rather a chore but it's a necessary evil I'm afraid. Finely pulverise the ginger nuts, either in a food processor or using a rolling pin and no small amount of brute force, then mix in the melted butter. Tip into your prepared tin and press firmly to the edges. Bake in the centre of the oven for 10-15 minutes, just to set and brown slightly, then remove from the oven and leave on a wire rack whilst you prepare the filling.

For the filling grab a large bowl and tip in the pumpkin puree. Add the mascarpone, sugar and zest, followed by the eggs and yolks then just give it a big old whisk until smooth. You can do this in stages if you'd like but the cavalier in me can't resist just throwing it all in and hitting it with some hardcore balloon whisk action. When it's all nicely whisked together pour the mixture onto the base and bake in the centre of the oven for 65-70 minutes, until golden brown on top and just wobbling in the centre.

When you are happy the cheesecake is baked remove from the oven, leave in the tin until at room temperature, then place in an airtight container and leave in the fridge to chill overnight (at least for 4-5 hours). Carefully remove from the tin, peeling off the paper and you are ready to slice and serve. Wooooooooooooo!!!

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