Pumpkin cheesecake

PUMPKIN CHEESECAKE

Ingredients:

for the cheesecake base

• 250 grams digestive biscuits
• ¼ teaspoon ground cinnamon
• 125 grams soft butter

for the filling

• 425 grams of pumpkin
• 100 grams caster sugar
• 6 large eggs
• juice of ½ lemon  

Method

1. bake the flesh of pumpkin in the oven (around 180 degrees) until soft. Take out and let it cool down and purée it.
2. In plastic bag crush the digestive biscuits until they are almost fine crumbs. Transfer to a big bowl,  add the cinnamon, then add the butter, cut into pieces. Process again until the crumb mixture starts to clump together like damp sand.
3. Press the biscuit mixture into the bottom of a 23cm / 9 inch springform tin to create an even layer. Put the tin in the fridge while you make the filling. Preheat the oven to 170 degrees.
4. Put the pumpkin purée and cream cheese into the processor and run the motor until the cheese blends into the pumpkin. Add the sugar and with the motor running, break the eggs one at a time down the tube of the processor. Scrape down and process again, adding the lemon juice and blitzing to make a smooth mixture.
5. Wrap the outside of the biscuit-lined springform tin with clingfilm. Use a few layers to prevent leaking. Now sit this on a large piece of double-layered strong foil and bring it up around the edges of the tin to make a nest. Sit the foil-covered springform tin in a roasting pan.
6. Scrape the cheesecake filling into the springform tin, and then pour recently boiled water into the roasting pan to a level approximately halfway up the cake tin.
7. Bake for about 1.5 hours, or until the filling has set with only a small amount of wobble left at its centre; it is worth remembering that it will continue to cook as it cools down. Take the tin out of the water bath and sit it on a cooling rack, removing the foil as you do so. 

I used the recipe from http://www.nigella.com/

It's the best cake I ever ate!!