Hubbard squash and white-chocolate cheesecake – Food & Home Magazine

Ingredients

• <h3>Base</h3>
• 150g ginger biscuits
• 70g butter, melted
• <h3>Filling</h3>
• 250g cream cheese
• 450g ricotta
• 4 eggs
• 210g castor sugar
• 15ml (1 tbsp) lemon juice
• 160g white chocolate, finely chopped
• 60ml (¼ cup) fresh cream
• 375g hubbard squash, roasted for 30 minutes and puréed
• 50g pecan nuts, toasted and finely chopped
• 30ml (2 tbsp) honey
• 10ml (2 tsp) turmeric powder
• 1 egg, whisked
• <h3>To serve</h3>
• 100g white chocolate, melted
• whipped cream, sweetened with icing sugar (optional)