Hubbard squash and white-chocolate cheesecake – Food & Home Magazine
Hubbard squash and white-chocolate cheesecake is deliciously thick and decadent. The natural density of squash means double the creaminess.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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)
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