Pumpkin Cheesecake
This was first made October 2020, by Janoš. Who knew it was made of pumpkin? Not us!
Serving: 8-12 people
Preparation Time: 40 minutes
Cooking time: 1 hour 45 minutes
Ingredients: 250g digestive biscuits
1/4 tsp ground cinnamon
125g soft butter
1 x 425g (pureed pumpkin)
750g cream cheese
200g caster sugar
6 large eggs
Juice of 1/2 lemon
Preparation: Blitz the digestive biscuits and cinnamon in a food processor until they are almost fine crumbs, and then add the butter, cut into pieces. Process again until the crumb mixture starts to clump together like damp sand.
Press the biscuit mixture into the bottom of a 23cm / 9 inch springform tin to create an even layer. Put the tin in the fridge while you make the filling. Preheat the oven to gas mark 3/170°C/150°C Fan/325°F.
Put the pumpkin purée and cream cheese into the processor and run the motor until the cheese blends into the pumpkin. Add the sugar and with the motor running, break the eggs one at a time down the tube of the processor. Scrape down and process again, adding the lemon juice and blitzing to make a smooth mixture.
Wrap the outside of the biscuit-lined springform tin with clingfilm. I give a good few layers to make sure everything is completely waterproof. Now sit this on a large piece of double-layered strong foil and bring it up around the edges of the tin to make a nest. Sit the foil-covered springform tin in a roasting pan.
Scrape the cheesecake filling into the springform tin, and then pour recently boiled water into the roasting pan to a level approximately halfway up the cake tin.
Bake for about 1 ¾ hours, or until the filling has set with only a small amount of wobble left at its centre; it is worth remembering that it will continue to cook as it cools down. Take the tin out of the water bath and sit it on a cooling rack, removing the foil as you do so. When it is cool enough, put the cheesecake in the refrigerator overnight, before un-springing it from the tin to slice.
Serving Suggestions: Serve warm from or chilled.
https://www.nigella.com/recipes/pumpkin-cheesecake
