CHOCOLATE AND PUMPKIN CHEESECAKE
16 digestive biscuits, blitzed to a crumb 6 tbsp unsalted butter, melted 1 tbsp caster sugar 2 tbsp brown sugar ½ tsp sea salt 80g dark chocolate, melted
170g dark chocolate, chopped 55g unsalted butter, diced 400g steamed and pureed pumpkin 1 tin condensed milk 150g brown sugar 3 eggs 1 tbsp cornflour 1 tsp vanilla paste 1½ tsp sea salt 1 tsp ground cinnamon 1 tsp ground ginger Berries, cream, to serve
Preheat oven to 175C. Combine biscuits, butter, sugars and salt in a bowl. Press mix into bottom and up sides of a 23cm round spring-form tin and bake for 10 mins or until firm and golden. Remove from oven, and ‘paint’ with chocolate. Leave to cool on a wire rack. Reduce oven temperature to 150C.
FILLING: Preheat oven to 150C. Set a large metal bowl over a pot of simmering water, stir together chocolate and butter until melted, then remove from heat. Combine pumpkin, milk, brown sugar, eggs, cornflour, vanilla, salt, cinnamon and ginger in a medium bowl. Pour pumpkinchocolate mixture on to base and bake until just set. Test after 50 mins. A little wobble in the centre is good. Cool to room temperature on a wire rack then chill well overnight. Serve with berries and cream.