I and A Mag Oct19

Recipe
Spiced Pumpkin
Cheesecake
Rich, creamy and spiced with cinnamon, this autumnal cheesecake is best baked the
day before serving.
INGREDIENTS
Ready in: 2 hours, plus cooling and chilling | Serves 8
200g digestive biscuits, finely
crushed
85g unsalted butter, melted
500g full-fat soft cheese, at room
temperature
100g caster sugar
75g light soft brown sugar
3 large eggs, beaten
425g can pumpkin puree
2 tsp vanilla extract
1½ tsp ground cinnamon
Raspberry sauce, to serve
1. Grease a 20cm round spring-form tin and line the base with baking paper.
Mix together the crushed biscuits and melted butter and press into the
base of the tin. Chill in the fridge whilst making the filling. Preheat the oven
to 160C/140C fan/gas mark 2.
2. Beat the soft cheese, caster sugar and 55g of the light soft brown sugar
together in a large bowl until creamy. Gradually beat in the eggs. Place
the pumpkin puree in a separate bowl and beat with the vanilla extract
and ground cinnamon until smooth. Fold into the cheesecake mixture until
thoroughly combined. Spoon the mixture over the biscuit base and gently
level the surface. Sprinkle over the rest of the brown sugar.
3. Bake the cheesecake on a baking sheet in the preheated oven for 1¼ -1½
hours until the filling is just set. Turn off the oven and leave the cheesecake
inside until cold, then chill in the fridge for 2 hours or overnight. Serve
sliced drizzled with raspberry sauce.
TIP
For a quick raspberry sauce, push 200g fresh raspberries through a fine-holed sieve
(discarding the pulp left in the sieve). Stir in 25g icing sugar and a squeeze of lemon juice.
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