Pumpkin & ginger cheesecake

SERVES 8

125g ground almonds 2 tsp ground ginger

75g Medjool dates, pitted and finely chopped 2 tbsp coconut oil 1 egg white, whisked Handful of fresh raspberries, to serve

250g ricotta

150g thick Greek yoghurt

1 x 400g can 100 per cent pumpkin purée

60ml clear honey, plus extra to serve 2 large eggs 2 tbsp lemon juice 2 tsp ground cinnamon

1 tbsp fresh root ginger, peeled and finely grated PREHEAT the oven to 180c/gas 4 and line a 20cm springform cake tin with greaseproof paper. To make the base, combine the ground almonds, ground ginger, dates and coconut oil in a bowl. Mix well, using your fingers to create a crumb, ensuring the dates are evenly distributed. Press the mixture firmly into the bottom of the prepared tin, then brush it with egg white (this keeps the base layer crisp) and bake for 10 minutes. Remove from the oven to cool. Reduce the oven temperature to 160c/gas 3. To make the filling, put the ricotta into a food processor or blender and whizz until smooth. Add the remaining filling ingredients and blend until combined. Pour the filling over the cooled base, then bake for 50 minutes until the cheesecake is cooked through but still has a bit of a wobble in the middle. Turn off the oven, leaving the cheesecake to cool completely inside. Transfer to the fridge and chill for at least two hours to firm. To serve, remove from the tin and place on a serving dish and top with the raspberries. Drizzle with honey just before serving. This cheesecake is not overly sweet, so for those with a much sweeter tooth, try serving it with a little extra honey.