Pumpkin Cheesecake #2
Pumpkin Cheesecake is a classic pumpkin dessert with a creamy, sweet ginger syrup topping.
Ingredients
- 8 oz ginger nut biscuits crushed
- 1 tbsp castor sugar
- 3 oz unsalted butter melted
- 1 tsp ground ginger
for the custard
- 8 oz soft cheese
- 5 tbsp soured cream
- 1 egg
- 2 egg yolks
- 4 tbsp ginger syrup
- 1 tbsp stem ginger chopped
for the topping
- 12 oz pumpkin
- 6 tbsp ginger syrup
- 1/2 cup cup water
- 2 tbsp granulated sugar
Instructions
- Preheat the oven to 190°C (375°F) gas mark 5.
- for the crust
- Put the ginger nut biscuits into a bowl with the sugar, melted butter and ginger. Mix together very well and press into the base of a 25 cm (10 inch) flan ring, set on a baking sheet or flan dish.
- Bake the biscuit base in the oven for 10-12 minutes, then remove and allow to cool. Reduce the oven temperature to 170°C/325°F/gas mark 3.
- for the custard
- Mix together the custard ingredients and pour onto the biscuit base. Return to the oven and bake for 30-35 minutes or until the custard base is set. It should no longer wobble. Lift onto a plate and remove the flan ring, if using.
- for the topping
- Peel and thinly slice the pumpkin. Put the syrup, water and sugar together in a saucepan, heat together until the sugar is dissolved.
- Bring to the boil and add the pumpkin, cook over a very low heat until the pumkin is soft. Lift onto a plate with a slotted spoon.
- Reduce the cooking liquid to a sticky glaze, by boiling rapidly.
- Arrange the pumpkin slices on top of the cheesecake and spoon the glaze on top. Serve warm or chilled.
Calories: 614 kcal
Carbohydrates: 65 g
Protein: 7 g
Fat: 38g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 177 mg
Sodium: 366 mg
Potassium: 327 mg
Fiber: 1 g
Sugar: 43 g
Vitamin A: 5910 IU
Vitamin C: 5 mg
Calcium: 94 mg
Iron: 2 mg