Butternut Squash Cheesecake.

“I think this may be my favourite thing that you’ve ever made!” – The Lovely Miss K, 2012. Praise if ever I heard it!

I’m not usually one to invest the time in a baked cheese cake, not being a fan of the cooling time required before indulgence. However, this was well worth the wait in every way: the crunchy cinnamon base, its creamy texture and the spiced squash flavour. Yum. Yum. Yum!

1a. Crush the digestives with sugar and cinnamon before adding the melted butted and giving it a good stir.
1b. Push the crumb mixture into the base of your cake tin before chilling.

2. Roast fresh butternut squash with a bit of brown sugar until soft and then blitz into a purée.

3. Beat together all the remaining ingredients  until smooth.

4. Carefully pour the mixture over the chilled biscuit and bake at 180°C [50mins] until the sides of the cake are set but there’s still a little wobble in the centre.

5. Allow to cool [about 4hours – ridiculous, I know!] and then tuck in!

Recipe adapted from the Food Network.

300g Digestives [crushed]
3 tbsp Dark brown sugar
0.5 tsp Cinnamon
120g Butter [slated, melted]
300g Cream cheese [room temp]
550g Butternut squash [roasted, puréed]
3 eggs
1 egg yolk
1 tbsp Sour cream
340g Sugar [demerara]
0.5 tsp Cinnamon
0.2 tsp Nutmeg
0.2 tsp Mixed spice
2 tbsp Plain flour
1 tsp Vanilla extract


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