Treat yourself to a delectable dessert
For a final course that’s as nourishing as it is delicious, look no further than this creamy cheesecake – made using in-season pumpkin and our very own organic eggs. With the warming flavours of cinnamon, nutmeg and cardamom blended throughout, it’s a perfect cosy choice for the cooler days ahead. Enjoy!
Serves: 8
Ingredients
- 900g-1kg kent pumpkin to make the pumpkin puree, skin and seeds removed
- 170g biscuits (such as gingernut or shortbread)
- 1 tablespoon caster sugar
- 45g salted butter, melted
- 500g cream cheese
- 140g caster sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 2 Yallamundi Farm Large Organic Free-Range Eggs
- 400g drained pumpkin puree
- 1 tablespoon cornstarch or tapioca starch (optional – makes it a little firmer)
Method
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Cut the pumpkin into large chunks (with skin and seeds removed) and steam until tender, 10-15 minutes. Allow to cool slightly before blending until smooth.
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Place the pureed pumpkin into a nut-milk bag or sieve lined with cheesecloth and rest the sieve so it’s suspended over a large bowl. Allow the pumpkin to drain in the refrigerator for at least 2 hours, or overnight. This will help remove excess moisture from the pumpkin to ensure a rich and silky cheesecake.
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Preheat a fan-forced oven to 180°C.
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Pulse the biscuits in a food processor until they are fine crumbs. Stir through the sugar and melted butter until combined.
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Grease the base and sides of a deep 18cm springform cake tin with a little oil. Press the biscuit crumbs into the base firmly and bake in the oven for eight minutes, or until golden around the edges. Remove from the oven and allow to cool slightly.
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In the bowl of a stand mixer, whip together the cream cheese, sugar and spices until completely smooth and fluffy. Add in the Yallamundi Farm Large Organic Free-Range Eggs and beat until well combined. Stir through 400g of drained pumpkin puree, plus the cornstarch or tapioca starch (if using), making sure there are no lumps.
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Fill your kettle with water and set to boil – you’ll be baking the cheesecake in a water bath to ensure it’s creamy and delectable from the sides all the way to the centre.
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Wrap the bottom edge of the cake tin with two layers of foil to create a water-tight barrier; you want the foil to come about halfway up the sides of the tin.
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Pour the pumpkin filling into the tin over the cooked biscuit base and smooth the top.
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Place the foil wrapped tin into a large, deep baking tray and fill the tray with boiling water so it comes halfway up the sides of the cheesecake filled cake tin – it can be easier to place the tin in the baking tray and into the oven before filling with water, to avoid spillage.
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Bake in the oven for 55-60 minutes, or until the cheesecake is just firm to the touch in the centre and has only a slight jiggle when wobbled. It will continue to firm in the fridge as it cools.
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Remove from the oven and allow to cool for 10-15 minutes before removing from the water bath, then cooling completely in the fridge for at least two hours or (even better) overnight before cutting and serving.
