Cheesecake is said to have originated in Eastern Europe. This delicious variation heroes pumpkin as the star ingredient, with a spiced pumpkin base crowned by caramelised pumpkin and a decadent chocolate drizzle.
SERVES 10-12
Ingredients
Pumpkin Puree
- 1kg pumpkin, peeled and cut into chunks
- ¼ teaspoon salt
Cheesecake Base
- 100g unsalted butter, at room temperature
- 200g caster sugar
- 5 eggs, lightly beaten
- 500g cream cheese
- 1 tablespoon cornflour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Freshly grated nutmeg (optional)
Caramelised Pumpkin Topping
- 25g unsalted butter
- 100g pumpkin, peeled and thinly sliced
- Pinch of salt
- 4 tablespoons soft brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
Cholate Drizzle
- 100g dark chocolate
- 25g unsalted butter
METHOD
First, make the pumpkin puree. Place the pumpkin in a pot and pour in just enough water to cover. Add salt and bring to the boil. Turn the heat to a simmer for 30 minutes, or until the pumpkin is very soft. Drain well, then transfer to a food processor and blend until smooth. Set aside to cool completely.
- While the pumpkin puree is cooling, pre-heat the oven to 180⁰C and lightly grease a 20cm springform cake tin.
- Blend the butter and sugar in a food processor until pale and fluffy. With the machine running, start alternately adding the eggs and cheese, bit by bit. When all the eggs and cheese are incorporated, add the pumpkin puree, cornflour, vanilla and spices and pulse to combine. Scrape the cheesecake mixture into the tin.
- Half-fill a heatproof bowl with water and place in the bottom of the oven. Slide the cheesecake onto the middle shelf and cook for 5 minutes, then lower the oven temperature to 160⁰C and cook for 1. Hours or until barely set. Turn off the oven and leave the cheesecake inside to cool.
- Meanwhile, make the caramelised pumpkin. Melt the butter in a frying pan over a medium heat and fry the slivers of pumpkin with the salt, sugar, and spices until caramelised – 15 minutes should do. Once done, set aside to cool.
- For the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir in the butter to make a smooth, glossy sauce. Allow to cool slightly before using.
- When the cheesecake and toppings are both completely cool, carefully unmould the cheesecake and transfer to a serving plate, then top with the caramelised pumpkin and drizzle over the chocolate sauce. If you’re lucky enough to have any leftover cheesecake, it will keep in the fridge for up to 3 days.
This is an edited extract from Amber & Rye by Zuza Zak; food photography by Ola O. Smit, travel photography by Yasin Salazar. Published by Murdoch Books, RRP $55.00.
