Pumpkin cheesecake without crust
Ingredients
- 250 g pumpkin, prepared and chopped (or pumpkin puree)
- 600 g cream cheese
- 400 g soured cream
- 200 g caster sugar
- 4 eggs, lightly beaten
- 1 tbsp corn starch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp ground turmeric
- pinch of ground nutmeg
- generous knob of butter
Method
- Generously grease an ovenproof baking dish with butter, set aside. Preheat oven to 150 °C. In a saucepan, add a little water to the pumpkin pieces and simmer until soft. Remove from heat and blend to a smooth puree.
- In a bowl, mix cream cheese, soured cream, sugar, eggs and all spices. Add pumpkin puree, mix well. Transfer mixture into prepared baking dish, bake for 70 to 90 minutes until set and golden.