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  • New Zealand Listener

    Baltic journey

    Jun 20, 2021 5 minutes

    Since cheesecake is said to have originated in Eastern Europe, perhaps it’s not surprising that the variety of cheesecakes on offer is astronomical. My current favourite has to be this pumpkin version, with slivers of caramelised pumpkin and melted chocolate sauce to top it off. You can either make your own pumpkin purée or use the shopbought stuff sold in tins for pies – just bear in mind that it will be drier than homemade, so you’ll need to use slightly more. And if you don’t have any fresh pumpkin to make the topping, you can just scatter some caramelised nuts over the cooked cheesecake.

    SPICED PUMPKIN CHEESECAKE

    100g unsalted butter, at room temperature
    200g caster sugar
    5 eggs, lightly beaten
    500g cream cheese
    300g cooked, puréed pumpkin
    1 tbsp cornflour
    1 tsp vanilla extract
    1 tsp ground

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