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Baked Pumpkin Cheesecake

Make use of beautiful in-season pumpkin for this delicious take on a classic cheesecake recipe.

Baked Pumpkin Cheesecake

Serves 12

400g pumpkin, peeled
4 eggs
1 cup caster sugar
3 cups ricotta
½ cup sour cream
½ cup plain flour
1 tsp vanilla paste
1 lemon, finely grated zest
2 tbsp maple syrup
½ tsp ground cinnamon
1 tsp ground ginger
pinch ground cloves and nutmeg
crème fraîche, honey, and toasted
slivered almonds, to serve

Deseed pumpkin and cut into small chunks; place in a saucepan. Cover with water; cook for 20 minutes until tender. Drain; allow to cool. Blend in a food processor .You will need 1½ cups of pulp. Cool completely.

Preheat oven to 180°C. Grease and line the base of a 23cm springform tin. In a food processor place eggs, sugar, ricotta, sour cream, flour, vanilla, lemon zest, maple syrup, cinnamon, ginger, cloves and nutmeg. Blend. Fold in pulp.

Pour mixture into tin; cover loosely with foil. Bake for 30 minutes. Remove foil and bake 20 minutes more. Cool in tin for 5 minutes, then remove and cool completely on a wire rack.

Serve garnished with crème fraîche, drizzled with honey and sprinkled with almonds.

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