Blue Cheese and Pumpkin Cheesecake
Challenging the norm of what would usually be “sweet”, the blue cheese and pumpkin flavours makes this cheesecake the perfect savoury dish.
Ingredients
100 g pecans, toasted
100 g pumpkin seeds, toasted
100 g rough oatcakes, broken up
50 g butter, cubed, softened
0.5 tsp salt
For the cheesecake filling
600 g full fat cream cheese, softened
3 Tbsp cornflour
2 eggs
2 egg yolks
250 ml whipping cream
400 g pumpkin purée
0.5 tsp salt
150 g blue cheese, softened
fresh thyme, small handful
To decorate
fresh figs, as needed
Instructions
STEP 1/5
Preheat an oven to 180ºC.
Line the baking tin with parchment paper.
Fit the K-Beater to the machine.
STEP 2/5
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Add toasted pecans, toasted pumpkin seeds and broken oatcakes into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Chop until the mixture resembles breadcrumbs.
Add butter and salt into the Food Processor bowl.
Blend until you have a damp, sandy mixture.
Press the mixture into the base of the prepared baking tin.
Bake at 180ºC for 10 minutes.
Remove from the oven and let cool.
STEP 3/5
Add cream cheese and cornflour into the Mixer bowl.
Mix on speed Max for about 2 minutes until fluffy.
While the machine is running, gradually add eggs and egg yolks into the bowl.
Mix on speed 2 for about 2 minutes until combined.
Add whipping cream into the Mixer bowl.
Mix on speed 2 for about 5 minutes until thickened.
Transfer two thirds of the mixture into a large bowl.
Add pumpkin purée and salt into the large bowl.
Stir to combine.
STEP 4/5
Add blue cheese into the Mixer bowl.
Mix on speed 1 for about 2 minutes until fully combined.
Pour the pumpkin batter over the cheesecake base, and smooth.
Top with dollops of blue cheese batter, and swirl gently together.
Scatter with half of the thyme sprigs.
Bake at 180ºC for 40 minutes until the cheesecake still has a slight wobble.
Turn the heat off and leave the cheesecake inside the oven to cool.
STEP 5/5
Remove the cheesecake from the oven.
Cut into bars.
To serve
Serve scattered with the remaining thyme sprigs and fresh sliced figs.
Blue Cheese and Pumpkin Cheesecake
Challenging the norm of what would usually be “sweet”, the blue cheese and pumpkin flavours makes this cheesecake the perfect savoury dish.
Ingredients
100 g pecans, toasted
100 g pumpkin seeds, toasted
100 g rough oatcakes, broken up
50 g butter, cubed, softened
0.5 tsp salt
For the cheesecake filling
600 g full fat cream cheese, softened
3 Tbsp cornflour
2 eggs
2 egg yolks
250 ml whipping cream
400 g pumpkin purée
0.5 tsp salt
150 g blue cheese, softened
fresh thyme, small handful
To decorate
fresh figs, as needed
Instructions
STEP 1/5
Preheat an oven to 180ºC.
Line the baking tin with parchment paper.
Fit the K-Beater to the machine.
STEP 2/5
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.
Add toasted pecans, toasted pumpkin seeds and broken oatcakes into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Chop until the mixture resembles breadcrumbs.
Add butter and salt into the Food Processor bowl.
Blend until you have a damp, sandy mixture.
Press the mixture into the base of the prepared baking tin.
Bake at 180ºC for 10 minutes.
Remove from the oven and let cool.
STEP 3/5
Add cream cheese and cornflour into the Mixer bowl.
Mix on speed Max for about 2 minutes until fluffy.
While the machine is running, gradually add eggs and egg yolks into the bowl.
Mix on speed 2 for about 2 minutes until combined.
Add whipping cream into the Mixer bowl.
Mix on speed 2 for about 5 minutes until thickened.
Transfer two thirds of the mixture into a large bowl.
Add pumpkin purée and salt into the large bowl.
Stir to combine.
STEP 4/5
Add blue cheese into the Mixer bowl.
Mix on speed 1 for about 2 minutes until fully combined.
Pour the pumpkin batter over the cheesecake base, and smooth.
Top with dollops of blue cheese batter, and swirl gently together.
Scatter with half of the thyme sprigs.
Bake at 180ºC for 40 minutes until the cheesecake still has a slight wobble.
Turn the heat off and leave the cheesecake inside the oven to cool.
STEP 5/5
Remove the cheesecake from the oven.
Cut into bars.
To serve
Serve scattered with the remaining thyme sprigs and fresh sliced figs.