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Recipe Of The Month: Pumpkin Cheesecake
Ingredients: • 2.8 oz butter, melted, plus extra for the tin • 9.7 oz digestive or ginger biscuits • 1 large egg white (use the egg yolk in the filling, below) For the filling
• 7 oz light brown soft sugar • 1.8 oz plain flour • 5 large eggs, plus 1 large yolk To serve • 13.5 fl oz whipping cream • Ground cinnamon or pumpkin spice, for dusting
• 28.2 oz full-fat soft cheese • 15 oz can pumpkin purée
• 0.9 oz pecans, chopped • 3 tbsp caramel sauce
Directions: Heat the oven to 430°F (400°F for a fan oven) or Gas Mark 7. Butter an 8.6-inch loose-bottomed cake tin and line it with baking parchment. Wrap the base and side of the tin with three layers of plastic wrap and then three layers of foil to keep it waterproof during baking. Fold a clean tea towel and place it in the base of a large roasting pan. Blitz the biscuits to crumbs in a food processor, then add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading it up to the sides and pressing down with the back of a spoon. Bake for 10 minutes, then remove from the oven, brush with the egg white, and bake for another 3 minutes. For the filling, put 28.2 oz of full-fat soft cheese in a bowl or stand mixer and beat until loosened. Add 15 oz of pumpkin purée, 7 oz of light brown soft sugar, and 1.8 oz of plain flour, then beat until combined. Gradually add 5 large eggs and 1 large egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, place the cake tin on the tea towel in the roasting pan, and pour just-boiled water into the roasting pan so it comes halfway up the side of the cake tin. Bake for 10 minutes, then reduce the oven temperature to 230°F (200°F for a fan oven) or Gas Mark ¼, and bake for an additional 1 hour 30 minutes until the cheesecake is set with a slight wobble in the middle. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 2 hours. Remove from the oven and chill overnight. Carefully remove the cheesecake from the tin and transfer it to a cake stand or serving plate. Whip 13.5 fl oz of cream to soft peaks and spoon it over the cheesecake. Dust with cinnamon or pumpkin spice, sprinkle with chopped pecans (about 0.9 oz), and drizzle with caramel sauce before serving.
https://www.bbcgoodfood.com/recipes/pumpkin-cheesecake
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