RIPE FOR SE­DUC­TION

THIS TEX­TU­RAL TREAT TOPS A CRUNCHY BASE WITH A SILKY FILL­ING

South Burnett Times - - WEEKEND - WORDS: A LAST AIR MCLEOD PHOTO AND STYLING: MI­RANDA PORTER Alas­tair McLeod is the chefowner of Al’FreshCo, al­freshco.com.au

This block­buster dessert is a bit naughty. I’m al­ways se­duced by a well-made cheese­cake rather than a de­con­structed, fer­mented flight of fancy fes­tooned with flow­ers and su­per­flu­ous soil. All suc­cess­ful desserts play on the ap­peal of con­trast­ing tex­tures. The crunchy base and con­trast­ing fill­ing (thank you, pump­kin) pro­vide a dou­ble bonus — both a fail­safe cheese­cake and choco­late recipe for your reper­toire.

CHOCO­LATE AND PUMP­KIN CHEESE­CAKE IN­GRE­DI­ENTS

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

FILL­ING

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

METHOD

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.

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