Burnt pumpkin cheesecake

delicious. tips

1. To make pumpkin puree:  Heat oven to 150ºC fan/gas 3½. Cut a pumpkin into quarters or several butternut squash in half (you’ll end up with about 600g purée for every 1kg pumpkin/squash). Scrape out the seeds, then lay cut-side up on a large lipped baking tray lined with compostable baking paper. Roast for 2 hours until the skin is wrinkled and the flesh very soft. Set aside to cool, then scrape the flesh off the skin (discard the skin) and whizz in a food processor or blender until smooth. If using in baking or for a filling where you don’t want it too wet, tip the purée into a pan and cook over a low-medium heat for 15-20 minutes until thickened and slightly reduced (this dries it). Cool, then store in an airtight container in the fridge for 2-3 days or freeze for up to 6 months.

2. The cheesecake can be stored in an airtight container in the fridge for 2-3 days.

3. The key to a silky-smooth texture, without cracks, is to work with room temperature ingredients and mix on a low speed so everything blends without taking in too much air. The cheesecake should still have a wobble in the centre when it finishes cooking. It’ll firm up as it cools.

   The water content in the pumpkin purée will also affect the texture, so when preparing the purée you want to cook off as much water as possible. This will also help to concentrate the pumpkin flavour.