Baked Pumpkin Cheesecake
I grew up with pumpkins and squashes being a staple in our household during autumn and through into winter. Mum used to store pumpkins, and with some varieties she would prepare and freeze them in their raw state and then make various delights throughout the winter from her pumpkin collection.
For this baked cheesecake you do need a pumpkin variety with a dry flesh ? I like to use sugar pie or red kuri, so would recommend one of these. If the pumpkin is nice and small, cut it open, scoop out the seeds, put it back together and then roast it in the oven for about 1½ hours ? this will soften the flesh and lock in the delicious pumpkin flavour. The pumpkin could be roasted a day in advance for ease and speed, then cooled and kept in the fridge overnight, if you like. I have used ginger nut biscuits for the base, but you could use plain digestive biscuits instead, if you prefer.
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