Pumpkin Cheesecake Topped with Ginger Jelly Recipe – Daniel Moon
Recipe serves: 8
Tin: 8 inch/20cm diameter circular springform cake tin.
Biscuit Base Ingredients
250g Pack of Digestives
200g Salted Butter
40g Brown Sugar
Place digestives biscuits and sugar into a blender and blend until a fine crumb. Melt the butter over a low heat and pour over the digestive mixture, mix together thoroughly. The mix is then ready to be pressed into the bottom of your pre-greased tin, ensure that the mixture is pressed down well to ensure a well formed base.
Pumpkin Cheesecake topping:
50g Caster Sugar
500g Pumpkin Purée
500g Cream Cheese
2 Leaves of Gelatine (soak in cold water)
From your 500g of pumpkin purée, take 50g and heat on the stove gradually adding caster sugar until dissolved. Add the pre-soaked gelatine leaves, ensure that the gelatine is melted before adding the rest of the pumpkin purée and cream cheese. Combine the mixture well and pour on top of your biscuit base. You will need to make sure that your biscuit base is chilled beforehand, this can take around 6 hours.
Ginger Jelly Ingredients:
50g Fresh Ginger
Half tsp Ground Ginger
300ml Trimoline Syrup
14 Gelatine Leaves (Soak before adding)
Begin by soaking your gelatine leaves in cold water. Peel and dice the fresh ginger, add to 200mls of water, 300mls of trimoline syrup and finally add half a tsp of ground ginger. Bring to the boil then pull form the heat and leave to infuse for 30 minutes. Add your pre-soaked gelatine, mix and strain through a sieve on to a cling filmed tray and place in the fridge to set.
Once the cheesecake has been chilled in the fridge to set the ginger jelly can then be added to the top, this can be done by cutting the jelly to size and placing on your portions of cheesecake. The dish can be finished off by topping with candied pecans, pumpkin purée and a pecan and maple syrup ice-cream.Back to news