Cheesecake recipe for 10 people, takes only 20 mins; recipe has gingernut biscuits, maple syrup, cream cheese, pumpkin puree and double cream.
Frozen pumpkin cheesecake
Course: Cheesecake
Servings
10
servings
Prep time
25 mins
Ingredients
- Maple Syrup: 350ml maple syrup, plus extra to serve
- Cream Cheese: 350g full-fat cream cheese
- Double Cream: 300ml double cream
- Pumpkin Puree: 300g pumpkin puree
- Gingernut Biscuits: 300g gingernut biscuits
Directions
- Blitz 250g of the biscuits in afood processorwith 125ml of the syrup until it resembles fine crumbs. Line a 20cm springform tin with baking parchment, then firmly push the crumbs into the base, transfer to the fridge and chill for 30 mins.
- Beat 100ml of the syrup with the cheese and pumpkin until smooth. Whip 200ml of the cream with 100ml of the syrup to soft peaks. Fold into the cream cheese mixture, then spoon over the base and level the top. Cover and freeze overnight.
- Lightly whip the remaining cream with the remaining syrup and dollop over the cheesecake. Crumble over the remaining biscuits and drizzle over some extra syrup. Leave to rest for 5 mins before serving.
