I’ve seen this very seasonal cheesecake in my friend Maiwenn’s blog La main á la pate . I love to use unusual ingredients so having butternut squash in a dessert somewhat appealed to me. Of course, butternut squash is a member of the fruit family (remember, if it has seeds, it’s a fruit, otherwise, it’s a vegetable) so it shouldn’t be surprising to use it in desserts, however, I had never done anything else than soups with it. That was in the past, now I can see the light!
Source: La main á la pate
200g butternut squash
150g dark chocolate coated digestive biscuits (or any biscuits you like)
2 eggs + 1 yolk
1 tbsp cornflour
1 gelatine leaf (optional)
50g dark chocolate for decoration
- Preheat the oven at 160C
- Melt the butter in the Thermomix, 3min/60C/speed 1.
- Add the biscuits, and process 30 sec/speed 4 or until it’s all crumbed and mixed together.
- Line a springform tin (20cm) with greaseproof paper and tip out the biscuit crumbs onto it. Use your hands to flatten the biscuit base evenly to cover the bottom of the cake tin.
- Rince the TM bowl with warm water and add the Philadelphia, 100g sugar and 2 eggs and mix 1 min/speed 4.
- Bake for 30 to 40 minutes until there is only a slight wobble in the centre.
- Leave out to cool
- Peel and roughly chop 200g of butternut squash and place in the internal basket.
- Add 1 L water to the bowl, place the internal basket inside and cook for 25 min/Varoma/speed 2.
- Drain the butternut, discard the water from the bowl and tip out the squash back into it. Add the cornflour, 60g sugar and the egg yolk and cook 7 min/90C/speed 4.
- Meanwhile, soak the gelatine leaf if using in cold water, frain and add to the butternut squash 30 seconds before the end of the cooking time.
- Leave to cool a little, then spread on top of the cheesecake.
- Refrigerate once completely cooled down for 2 hours minimum.
- To make the chocolate pieces, melt 50g dark chocolate in the TM for 3 min/50C/speed 2.
- Pour onto a marble slab or a tray and spread evenly with a flat spatula until you get a 2mm thick chocolate sheet. Leave to cool and use a flat scraping tool to scrape piece of chocolate (don’t worry if they are not even, we are after a messy look).
- Remove the ring from the springform tin, use a spatula to carefully lift the biscuit base from the greaseproof paper and place on a serving dish. I cut out all around the edges of the cheesecake to reveal the white cheesecake colour and make it look neater but you don’t have to.
- Sprinkle with the chocolate pieces and serve.