Pumpkin cheesecake with lime jelly
• ½ butternut pumpkin, peeled and evenly diced
• 300 g ginger nut biscuits
• 70 g unsalted butter, melted
• 300 g Philadelphia cheese
• 100 g mascarpone
• 1 egg
• 4 egg yolks
• 100 g sugar
• 1 vanilla pod, split and seeds scraped
• 300 g pumpkin purée
• 6 g gold gelatin
• 80 ml water
• 80 g sugar
• 8 limes, juice only
To prepare the pumpkin purée, place the peeled and diced pumpkin in a saucepan and cover with cold water.
Bring to the boil then reduce the heat to a simmer. Cook for 20 minutes or until the pumpkin is tender then strain off the water. Transfer the pumpkin to a food processor and blend until smooth.
Pour the pumpkin mixture onto a piece of cheese cloth then secure all of the sides. Hang the cheese cloth over night to remove any excess water.
Pre heat the oven to 160ºC. Line a cake tin (19cm diameter) with baking paper.
To prepare the biscuit base, in a food processor blend the biscuits until a bread crumb consistency is achieved.
Add in the melted butter and process until combined. Mould the crumble to the base of the lined cake tin evenly then mould the sides of the tin making sure there are no gaps and the corners are pressed in well.
Bake the base for 10 – 15 minutes in the pre heated oven.
Remove from the oven and allow to cool. Reduce the oven temperature to 110 °C.
To prepare the cheesecake, in a food processor place the Philadelphia cheese, mascarpone, egg, egg yolks, sugar and vanilla seeds. Blend until the mixture is smooth and creamy.
Transfer the cream mixture to a mixing bowl then fold through the pumpkin purée.
Pour the cheesecake mixture into the cooled base and place in the oven for 40 minutes. There should be a slight wobble in the centre of the cheesecake when it is cooked.
Allow to cool at room temperature then chill in the fridge for 3 -4 hours or preferably over night.
To prepare the lime jelly, soften the gelatin in cold water. In a saucepan bring the water and sugar to the boil.
Remove from the heat and add the lime juice. Once the gelatin is soft, squeeze out the water then add to the warm lime and sugar liquid. Stir well then allow to cool at room temperature.
Pour the jelly over the top of the cheesecake and allow it to set in the refrigerator for 30 minutes before serving.