Autumn spice cheesecake with butter waffles
This cheesecake brings with it the tones and flavours of autumn.
Ingredients
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80g unsalted butter, softened
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750g cream cheese
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4 eggs
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2 teaspoons cinnamon powder
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0.5 teaspoon star anise
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0.5 teaspoon ginger powder
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300g pre-cooked diced pumpkin
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0.25 teaspoon cinnamon powder
Preparation Method
For the crust:
- Preheat the oven to 180°C (350°F). Crumble the Butter Waffles and place them in a bowl. Add the softened butter and mix until sandy. Spread the crust mixture evenly in the bottom of a 20cm (8-inch) removable-rimmed baking pan, pressing with the back of a spoon. Set aside.
For the filling:
- Heat the cream cheese in a saucepan over low heat, stirring with a whisk until creamy and smooth. Remove from the heat and add the eggs, sugar, vanilla and seasonings and whisk until smooth. Spoon the filling into the pastry and bake for 45 minutes, or until the center is firm when you shake the tin lightly. Leave to rest in the tin at room temperature for 1 hour, then refrigerate for 4 hours, or until the cheesecake is completely cooled and firm.
For the spicy coulis:
- Meanwhile, put all the ingredients for the coulis into a blender and whizz until smooth. Place in the fridge for 1 hour. When serving, place the coulis on top of the cheesecake and sprinkle with the crumbled Butter Waffles.
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