Wednesday, February 23, 2011

Spicy Pumpkin Cheesecake Recipe

  • Vegetable oil for coating the pan
  • 225g (8oz) digestive biscuit crumbs
  • 1 tbsp vegetable oil
  • 4 tbsp maple syrup
  • 350g (12oz) tofu, pureed
  • 225g (8oz) cream cheese
  • 225g (8oz) tinned pumpkin puree
  • 1 1/4 tsp baking soda
  • 225g (8oz) unrefined cane sugar
  • 3 tbsp flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 2 tbsp light molasses
  • Pinch of salt

For this recipe you will need a 23 or 25 cm (9 or 10in) round springform tin or flan tin.  Serves 8-10.
  1. Position a rack in the centre of the oven and preheat to gas mark 4, 180C (350F).  Coat the tin with some vegetable oil.
  2. Mix the digestive biscuit crumbs, vegetable oil, and maple syrup together, then press the mixture into the greased tin.  Puree the remaining ingredients in a food processor and pour the mixture into the tin.
  3. Bake for 50 minutes.  Leave to cool for 30 minutes, then refrigerate for 5-6 hours or overnight before serving.

Source from K.I.S.S. Guide to Yoga by Shakta Kaur Khalsa