This Baked Pumpkin Cheesecake has just the right amount of pumpkin flavour and warm spices. It smooth and creamy like a ricotta cheesecake but with a savoury hint of pumpkin pie. Serve the Baked Pumpkin Cheesecake garnished with crème fraîche, drizzled with honey and sprinkled with almonds.
Baked Pumpkin Cheesecake Recipe
Serves 12
Ingredients:
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
Method:
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.
