Pumpkin Cheesecake

INGREDIENTS 

BASE

75 g whole grain biscuits

75 gram ginger biscuits

90 g butter

¼ tsp. cinnamon

¼ tsp. ground ginger

¼ tsp. allspice

¼ tsp. nutmeg

 

FILLING

600 g Arla® fresh cream cheese

1 can pumpkin puree

150 g caster sugar

2 eggs

2 egg yolks

1 vanilla pod

1 orange (zest and juice)

 

TOPPING

200 g fresh cream

50 g icing sugar

Dried apricots

50 g pumpkin seeds

1 tbsp honey

Salt

 

METHOD

BASE

Break the biscuits and mix into fine crumbs. Melt butter and mix well with the biscuit crumbs. Line the base of a spring form cake tin (24 cm in diameter) with parchment paper. Press the biscuit mix into the bottom of the tin until the biscuit crumbs form an even base. Bake the biscuit base in the oven for 10 minutes at 160°C.

FILLING

To make the filling split the vanilla pod lengthwise and scrape out the seeds. Mix the vanilla seeds with 2 tbsp. caster sugar to separate the seeds. Whisk Arla® fresh cream cheese soft and mix in vanilla seeds and sugar. Add lemon zest and juice and mix. In a separate bowl, mix pumpkin puree with eggs and egg yolks. Gently mix the pumpkin with the cream cheese blend and pour onto the biscuit base. Use a spatula to spread into an even layer. Wrap the outside of the cake tin in a double layer of tinfoil to cover the base and extend the tinfoil all the way to top of the cake tin. Place the tinfoil-wrapped tin in a large roasting pan and pour hot water into roasting pan. Make sure the water is no higher than halfway up the sides of the cake tin. Bake the cheesecake for approx. 50 minutes at 160°C. The outer ring of the cheesecake should be firm but the inner circle like pudding. Let the cake cool for 10 minutes and prepare the topping

To make the topping, whisk crème fraiche and icing sugar. Spread on the cheesecake and bake for an additional 10 minutes. Cover the cake tin and place in the refrigerator for at least 3 hours – preferably overnight. 

TOPPING

Mix pumpkin seeds with honey and spread onto a piece of parchment paper. Sprinkle with salt and bake for 15 minutes at 100°C or until the pumpkin seeds are slightly golden. Decorate the pumpkin cheesecake with dried apricots and honey roasted pumpkin seeds.