Ingredients for the base:
- 250 grams of biscuits gingernut
- 80 g of unsalted butter
- 1 tsp mixed spice
Process biscuits until mixture resembles fine breadcrumbs. Add butter and mixed spice, process until just combined.
Line the bottom of the 23 cm tin with baking paper. Press crumb mixture evenly over the base and side of 23 cm baking tin. Refrigerate 30 minutes or until companies.
Wrap the tin with aluminum foil twice.
Ingredients for the cheesecake mixture:
- 750 g curd cheese, minced
- 250 g mascarpone cheese
- 3 eggs
- 3 egg yolks
- 2 Tbs lemon juice
- 3 Tbs potato flour (cornstarch)
- 1 Tbs plain flour
- 190 g caster sugar
- 425 g pumpkin puree
- 2 tsp mixed spice
Should be all ingredients at room temperature.
Put all ingredients in a large bowl with electric mixer and beat until smooth.
Set oven to 170 º C. Pour cheesecake mixture into tin. Place the roasting tin in a trey and pour hot water wrapped around the tin to come about halfway up the sides of the springform. Set temperature to 150 ° C. Bake for about 1 hour 30 minutes or until set. Remove from oven, cool to room temperature then put into the fridge for 12 hours.
- 120 ml whippnig cream, chilled
- 2 tsp icing sugar
Beat the whipping cream in a mixer bowl until creamy in consistency. Add icing sugar and beat. Decorate just before serving.