- TM 31
Ingredients
Pumpkin cheesecake
- 150 g plain sweet biscuits
- 1 tsp ground ginger
- 40 g Unsalted butter, softened
- 300 g - 350 g butternut pumpkin, peeled, roasted
- 500 g cream cheese, softened
- 80 g maple syrup (real)
- 80 g caster sugar (1 cup)
- 1 tsp vanilla extract or essence
- 1-2 tsp ground cinnamon, plus extra to dust
- 1-2 tsp ground nutmeg , plus extra to dust
- 4 eggs (260g)
- 3 pieces glacé ginger, finely chopped, to garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160°C. Grease the sides of a 20 cm springform tin and set aside.
Place biscuits, ginger and butter into mixing bowl and mix 10 sec/speed 9, into a breadcrumb consistency. Press mixture into the base of tin and bake for 10 minutes. Set aside to cool. Thoroughly clean and dry mixing bowl.
Place roasted pumpkin, cream cheese, maple syrup, caster sugar, cinnamon, vanilla extract, nutmeg, eggs into mixing bowl and beat 20 sec/speed 7. Scrape down sides of bowl, then beat for a further 10 sec/speed 7.
Pour pumpkin mixture onto cooled biscuit base and wrap cake tin with aluminum foil. Place cake tin into the Varoma dish, add 1.2 L of water into mixing bowl and place Varoma into position. Steam 60 min/Varoma/speed 1. Check to see that cake is set in the middle. If not, re-wrap and cook for a further 15 - 20 min/Varoma/speed 1.
Remove cake and place in the refrigerator to cool and set for a minimum of 4 hours. Remove cake from tin and dust with extra nutmeg and cinnamon. Decorate with glacé ginger and serve.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
I find that even if it's a little moist in the centre after a bit extra cooking time once you put it in the fridge to set it's nice and firm after that. It is after all meant to be eaten after cooling and setting.
I make a GF version using GF gingernuts as the biscuits for the base
The flavour was brilliant but it wouldn't set in the Varoma. I cooked it for another 60+ mins over the reccommended times and eventually had to cook it in the oven for 15mins on 180C. It had started to set around the edges but the middle was still liquid even after 2 hours in the Varoma. Once cooked it was quaffed down by 12 very hungry people.
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