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    Pumpkin Cheesecake


    Source of Recipe


    Sainbury's

    List of Ingredients




    For the crust:
    225g (8oz) ginger nut biscuits, crushed
    1 tbsp castor sugar
    85g (3oz) unsalted butter, melted
    1 tsp ground ginger
    For the custard:
    225g (8oz) soft cheese
    5 tbsp soured cream
    1 egg
    2 egg yolks
    4 tbsp ginger syrup
    1 tbsp stem ginger, chopped
    For the topping:
    340g (12oz) pumpkin, golden nugget, for example
    6 tbsp ginger syrup
    100ml (3 1/2oz) water
    2 tbsp granulated sugar

    Recipe



    Preheat the oven to 190�C/375�F/gas mark 5

    For the crust:
    Put the ginger nut biscuits into a bowl with the sugar, melted butter and ginger. Mix together very well and press into the base of a 25cm (10 inch) flan ring, set on a baking sheet or flan dish.

    Bake the biscuit base in the oven for 10-12 minutes, then remove and allow to cool. Reduce the oven temperature to 170�C/325�F/gas mark 3.

    For the custard:
    Mix together the custard ingredients and pour onto the biscuit base. Return to the oven and bake for 30-35 minutes or until the custard base is set. It should no longer wobble. Lift onto a plate and remove the flan ring, if using.

    For the topping:
    Peel and thinly slice the pumpkin. Put the syrup, water and sugar together in a saucepan, heat together until the sugar is dissolved.

    Bring to the boil and add the pumpkin, cook over a very low heat until the pumkin is soft. Lift onto a plate with a slotted spoon.

    Reduce the cooking liquid to a sticky glaze, by boiling rapidly.

    Arrange the pumpkin slices on top of the cheesecake and spoon the glaze on top. Serve warm or chilled.


 

 

 


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