INGREDIENTS:
CHEESE CAKE BASE:
- 275G NODO PLAIN FLOUR
- 100G RAPADURA SUGAR
- 45G DESICCATED COCONUT
- 125G BUTTER (MELTED)
FILLING:
- 300G CREAM CHEESE
- 100G SUGAR
- PINCH OF SALT
- 1 TSP VANILLA
- 150G PUMPKIN PUREE
- 2 FREE RANGE EGGS
TOPPING:
- 300ML THICKENED CREAM
- CINNAMON FOR SPRINKING
METHOD:
- LINE 8 INCH TIN - CAN USE ALFOIL (PRESS INTO TIN USING FINGERS AND MAKING SURE NOT TO TEAR THE ALFOIL) OR BUTTER AND BAKING PAPER.
- MAKE BASE BY COMBINING ALL INGREDIENTS IN THE BASE SECTION. PRESS IT INTO THE TIN WITH FINGERS AND/OR BACK OF DESSERT SPOON.
- COOK FOR 15 MINUTES AT 150 DEGREES.
- ONCE OUT OF THE OVEN AND COOLING MAKE FILLING.
- COMBINE ALL INGREDIENTS IN FOOD PROCESSOR (EXCLUDING EGGS) TILL SMOOTH.
- ADD EGGS - PULSE TILL JUST COMBINED.
- POUR ONTO BASE AND BAKE FOR 1 HOUR 45 MINS AT 110 DEGREES.
- LET COMPLETELY COOL - MINIMUM FOUR HOURS IN THE FRIDGE.
- TOP WITH CREAM - WHIP TILL MEDIUM PEAKS FORM, GENEROUSLY SPREAD ON TOP OF THE CHEESECAKE AND SPRINKLE WITH CINNAMON.
