1/2 stick (4 Tbsp) 50 g butter or margarine
1/4 cup (50 g) 2 oz Demerara (raw) sugar
100 g oatcake biscuits, finely crumbled
1/4 cup (50 g) 2 oz Demerara (raw) sugar
100 g oatcake biscuits, finely crumbled
for the filling
225 g full fat soft cheese
2 eggs, separated
1/2 cup (100 g) 4 oz dark soft brown sugar
grated rind of 1/2 lemon
1/4 tsp ground ginger
generous pinch of ground cinnamon
2/3 cup (150 ml) 1/4 pt soured cream
225 g canned pureed pumpkin
20 g powdered gelatine
8 tbsp water
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 eggs, separated
1/2 cup (100 g) 4 oz dark soft brown sugar
grated rind of 1/2 lemon
1/4 tsp ground ginger
generous pinch of ground cinnamon
2/3 cup (150 ml) 1/4 pt soured cream
225 g canned pureed pumpkin
20 g powdered gelatine
8 tbsp water
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
for the topping
3 tbsp clear honey
75 g walnuts, chopped
75 g walnuts, chopped
method
1. Melt the butter or margarine in a saucepan. Stir in the demerara sugar and oatcake biscuit crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, brown sugar, lemon rind, spices, soured cream and pumpkin puree.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
5. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
6. Whisk the egg whites until stiff, then whisk in the caster sugar.
7. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
9. Chill for 3-4 hours or until the filling is set.
10. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
11. Mix the honey and nuts together and spoon over the cheesecake.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, brown sugar, lemon rind, spices, soured cream and pumpkin puree.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
5. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
6. Whisk the egg whites until stiff, then whisk in the caster sugar.
7. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
9. Chill for 3-4 hours or until the filling is set.
10. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
11. Mix the honey and nuts together and spoon over the cheesecake.
serving amount
serves 8
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