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Pumpkin Cheesecake #2

ingredients

serves: 6
8 oz (225 g) ginger nut biscuits, crushed
1 tbsp castor sugar
85 g (3 oz) unsalted butter, melted
1 tsp ground ginger

for the custard

8 oz (225 g) soft cheese
5 tbsp soured cream
1 egg
2 egg yolks
4 tbsp ginger syrup
1 tbsp stem ginger, chopped

for the topping

340 g (12 oz) pumpkin
6 tbsp ginger syrup
scant 1/2 (us) cup (100 ml) water
2 tbsp granulated sugar

method

Preheat the oven to 190°C (375°F) gas mark 5.

for the crust

1. Put the ginger nut biscuits into a bowl with the sugar, melted butter and ginger. Mix together very well and press into the base of a 25 cm (10 inch) flan ring, set on a baking sheet or flan dish.

2. Bake the biscuit base in the oven for 10-12 minutes, then remove and allow to cool. Reduce the oven temperature to 170°C/325°F/gas mark 3.

for the custard

1. Mix together the custard ingredients and pour onto the biscuit base. Return to the oven and bake for 30-35 minutes or until the custard base is set. It should no longer wobble. Lift onto a plate and remove the flan ring, if using.

for the topping

1. Peel and thinly slice the pumpkin. Put the syrup, water and sugar together in a saucepan, heat together until the sugar is dissolved.

2. Bring to the boil and add the pumpkin, cook over a very low heat until the pumkin is soft. Lift onto a plate with a slotted spoon.

3. Reduce the cooking liquid to a sticky glaze, by boiling rapidly.

4. Arrange the pumpkin slices on top of the cheesecake and spoon the glaze on top. Serve warm or chilled.

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