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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