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Create NowBiscuit base:
Cheesecake:
To serve:
Biscuit base:
Preheat the oven to 180°C. Grease and line a 20 cm cake tin.
Blend the ginger biscuits until fine using a blender. Melt the butter in a microwave and allow to cool.
Mix the biscuit crumbs with the butter and press it into the bottom of the cake tin. Bake for 5 minutes and allow to cool.
Cheesecake:
Increase the oven temperature to 225°C. Carefully wrap the pan with the prepared crust in foil to make it watertight. Place the pan in another bigger pan or into a deep baking tray. Fill with 2 cm boiling water. (This will prevent the cheesecake from cracking).
Cook the pumpkin in salted boiling water until soft. Drain very well and leave to cool.
Mash finely with a fork or potato masher. Add the cinnamon, ginger, nutmeg and corn flour. Add the cream cheese and beat for about 2 minutes until smooth.
Slowly add the sugar and beat well after each addition. Add the eggs, one at a time and beat well after each addition.Â
Spoon the mixture into the prepared crust and spread out evenly.Â
Bake at 225°C for 10 minutes, then lower the temperature to 150°C and bake for a further 30 minutes.Â
Cool in the oven, opening the door briefly to let out a bit of heat. Once it's cooled completely, remove from the pan and allow to chill in the fridge.Â
To serve:
Mix the sugar and cinnamon in a bowl.
Sprinkle with cinnamon sugar just before serving. Slice and enjoy!
Recipe prepared by J’Something at the 2018 LANCEWOOD Cake-Off® competition.
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