Thursday, 24 April 2014

Fertility & Maternity Recipes

Pumpkin Cheesecake

Base ingredients

  • 100g digestive biscuits
  • 30g unsalted butter
  • 1 teaspoon flour
  • 1 tablespoon golden syrup

Cake ingredients

  • 400g cream cheese (room temperature)
  • 60g sour cream
  • 250g pumpkin (cooked and mashed)
  • 250g pumpkin (diced)
  • 100g sugar
  • 1 tablespoon flour
  • 3 eggs (slightly beaten)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg


  1. To make the base, crush digestive biscuits. 
  2. Mix in melted butter, golden syrup and flour.
  3. Place mixture at the bottom of cheesecake pan, flatten with a spatula.
  4. Preheat oven at 160C.
  5. In a large bowl, mix cream cheese and sugar till smooth. Alternatively, blend in blender.
  6. Return mixture to bowl. Add pumpkin mash, flour, eggs, spices and diced pumpkin. Mix together with a spatula.
  7. Pour mixture in cheese cake pan.
  8. Bake in preheated oven for an hour or till enter sets.
  9. After baking, cool down and chill for few hours before serving.

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