RECIPE:
PUMPKIN, GINGER & WHITE CHOCOLATE CHEESECAKE
Pumpkin season is here! Every year we work in partnership with Good Food Oxford, to help reduce the tons of pumpkin thrown out around Halloween. Last year 18,000 tonnes of pumpkin was wasted!
We have pumpkin specials on our menu all week, using produce from our garden and we are giving out pumpkin recipes for you to try at home.
To help, you can buy local edible pumpkins and use the flesh to make one of our delicious recipes!
Ingredients (serves 8)
Preparation: 40 minutes
Setting Time: 6 hours or overnight
Equipment: 20cm springform tin
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Biscuit Base:
175g butter
180g digestive biscuits
Pumpkin Purée:
400g pumpkin
Cheesecake Filling:
170g double cream
50g caster sugar
2 gelatine leaves
1 tsp ground ginger
250g pumpkin purée
200g white chocolate
350g mascarpone
Pumpkin Jelly:
100g pumpkin, roasted (as per pumpkin purée method but not blitzed)
1 tsp ground ginger
100g caster sugar
200ml water
2 gelatine leaves
Garnish (if desired):
White chocolate (use a peeler to form curls)
Crystalised ginger
Recipe
Biscuit Base:
Crush the digestive biscuits into fine crumbs. Melt the butter and mix with the crumbs. Press firmly into the base of a lined 20cm tin and refrigerate for 30 minutes.
Pumpkin Purée:
Cut the pumpkin into quarters, scrape the seeds out and roast in tin foil for 45 minutes at 200C. Allow to cool. Peel off the skin and blitz the flesh, to form a purée.
Cheesecake Filling:
Soak the gelatine leaves in cold water for 5–10 minutes. Warm the cream, sugar and ginger in a saucepan. Remove from the heat. Squeeze out the gelatine and stir into the warm cream until dissolved. Melt the white chocolate and allow to cool slightly. Beat the mascarpone until smooth, then mix in the pumpkin purée and melted chocolate. Gradually mix in the cream and gelatine mixture. Pour over the biscuit base, smooth the surface and refrigerate for at least 4 hours until set.
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Pumpkin Jelly:
Soak the gelatine leaves in cold water for 5–10 minutes. Place the roasted pumpkin, ginger, sugar and water in a saucepan. Simmer for 8–10 minutes. Blend until smooth and pass through a fine sieve. Squeeze out the gelatine and stir into the warm pumpkin mixture until dissolved. Allow to cool to room temperature, then pour gently over the set cheesecake. Refrigerate for a further 2 hours until the jelly has set.
To Serve:
Carefully remove the cheesecake from the tin and slice with a warm, clean knife. Garnish with white chocolate curls or a little crystallised ginger, if desired.
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If you would like to print this recipe out, you can clink on the pdf link here.