This morning I woke up with this overwhelming lust for cheesecake. It’s so great I am not working, it’s gonna be cheesecake time!
It is time to let in the kitchen the right colours. And my cheesecake too has to be in tune with the new season. This is why butternut squash is so perfect; not just for the colour but also as its natural sweetness allows to cut a bit on sugar!
This treat will be best eaten cold from the fridge, perfect when it’s hot outside.
I added to it an apple coulis because I love it and the flavours go well together. There are also plenty of apples at my local market so these are enough reasons, right? May I introduce to you my autumn cheesecake for rather mild days?
Autumn butternut squash cheesecake
)For a round tin of 19cm (7 in.) diameter (8 slices)
– 260 ginger biscuits (or a mix of pounded biscuits and ginger)
– 80g melted butter
– 400g cream cheese at room temperature
– 250g ricotta
– 4 eggs
– 100g sugar cane
-350g butternut squash (one piece should do)
– Juice of ½ lime
– some spices : cinnamon, nutmeg, ginger…
– 2 apples
– 150ml water
– 1tbsp lime juice
– 2 tbsp agave syrup (or the equivalent in sugar)
Cut your butternut squash in half and scoop out the seeds.
Heat in a steamer until tender. Then peel off the skin and squash into a puree.
Preheat the oven at 150°C.
Crush the biscuits (tip: place in a freezing bag and beat with a rolling pin).
Mix in the butter then lay the mixture onto the bottom and on the edge of the tin as the base. Tamp it down with the back of a spoon.
Mix together the cream cheese and sugar to get an even texture. Add in the ricotta cheese while stirring. Then the eggs one by one.
Incorporate the butternut squash purée, the lime juice and the spices. When fully mixed pour over the base.
Fill up a large pan with hot water and place it on the bottom of your oven, then the cheesecake on the middle shelf. Heat for 1 hour to 1 hour and 10 minutes.
Leave to cool down then put in the fridge for at least 2 hours before eating.
Quarter the apples without peeling them. In a pan, heat them with the water and lime until they are cooked. Then pound the preparation and sieve it. Add the agave syrup and put in the fridge.