SQUASH AND HONEY CHEESECAKE
INGREDIENTS
CRUST
100g butter, melted
225 grams of gingernut biscuits, crushed
CHEESECAKE
600 grams of squash
500 grams of cream cheese
¾ cup of honey
3 eggs
½ cup of cream
1 teaspoon of vanilla essence
1 teaspoon of ground cinnamon
¼ teaspoon of ground nutmeg
¼ teaspoon of ginger
¼ teaspoon of allspice
TOPPING
1 cup of sour cream
1 tablespoon of honey
1 teaspoon of vanilla essence
1 ½ cup of chopped walnuts
METHOD
1. Grease a 23cm cake tin with melted butter
2. Combine the 100 grams of melted butter with the biscuit crumbs and press onto the base of the pan and chill.
3. Seed and peel the squash, then steam until tender
4. Drain the squash well, and then mash and cool (you should have approx 2 cups of mashed squash)
5. Preheat the oven to 160 degrees Celsius
6. Beat the cream cheese and honey until smooth.
7. Add the eggs one at a time, keep beating until blended.
8. Add the cream, squash, vanilla essence and spices and mix well.
9. Pour into the lined pan and bake for 50-60 mins or until the cheesecake sets.
10. Mix the sour cream, honey and vanilla and pour over the cheesecake.
11. Bake for a further 10 mins, once you have removed from the oven let it cool for 10-15 mins and then place it in the fridge.
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