Pumpkin Cheesecake


A ‘Thanks Giving’ desert for all my friends across the pond.

Spiced pumpkin purée , cheesecake mousse, maple ice cream, toasted Italian meringue, beurre noisette crumb and lemon curd.

I love the warming spices of Cinnamon and Star anise in the pumpkin purée, they remind me of Christmas. The orange and lemon cheesecake mousse is very light and refreshing. I made the lemon curd extra tart to cut through the richness of the maple ice cream. The beurre noisette crumb (burnt butter crumb) adds the texture you expect from a traditional cheesecake and has a rich, sweet nutty flavour. All of these beautiful elements are sitting on toasted Italian meringue and garnished with candied pumpkin and charred orange. You could easily switch up the flavour combinations to reflect the season you are in.

Cheesecake mousse

125ml milk

55g Caster sugar

1 Egg yolk

1.5 Sheets of bloomed gelatine

200g Cream cheese

185g Semi whipped double cream

Zest of 1 lemon

Zest of 1 orange

Bring the milk, orange and lemon zest to the boil. Pour the boiled milk over the egg yolk and sugar and cook out on a medium heat for 60 seconds stirring constantly. Add the bloomed gelatine whisk until dissolved. Through a fine chinois pour over your cream cheese, whisk with an electric hand mixer until fully combined and silky looking. Once your mixture has cooled to room temperature fold in the semi whipped cream and refrigerate.

Spiced pumpkin purée

300g Peeled and diced pumpkin

1 fresh vanilla pod

1 Star Anise

1 stick of cinnamon

50ml Basic stock syrup

Toast spices off in pan, add pumpkin, a split vanilla pop and 500ml water. Simmer until the pumpkin is fully cooked and tender. Drain off all liquid, remove spices and vanilla pod. Put the pumpkin in a blender, add the stock syrup and blend until smooth and shiny. (I served mine warm)

Lemon Curd

2 Unwaxed lemons, zest and juice

100g Caster sugar

50g Unsalted butter

2 small eggs and 1 yolk

Put the lemon juice and zest, sugar and butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until the butter has fully melted.Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are fully combined. Leave to cook out for 10-12 minutes stirring now and again, until the mixture thick and creamy and coats the back of a spoon. Remove the lemon curd from the heat and leave to cool, stir now and again to speed up the cooling process. Once cool refrigerate.

Beurre Noisette Crumb

100g Unsalted butter

50g Milk powder

10g Icing sugar

Dice butter and add to a pan with the milk powder. Cook on a high heat for about 5 minutes stirring constantly until the butter has melted and the milk powder has caramalised (the milk powder will continue to cook and colour when removed from the heat so don’t take it to far) Remove from heat and strain keeping the solids. Once the solids are cool fold through the icing sugar.

Maple Ice Cream

6 egg yolks

300g maple syrup

3.5g Ice cream stabilizer

¼ Teaspoon sea salt

240ml Double cream

Teaspoon vanilla extract

Whisk together the egg yolks, maple syrup, Ice cream stabilizer, and sea salt until fully combined. Whisk 100ml of the double cream to the egg yolk mixture and cook over medium high heat, whisking constantly until the mixture begins to thicken but doesn’t come to a boil we’re not trying to make scrambled eggs! When the mixture thickens, immediately remove the pan from the heat and whisk in the cream and vanilla. Pour through a chinois and chill in the refrigerator for at least 4 hours. Add to ice cream machine and follow manufactures instructions. Remove the ice cream from the machine and place the container in the freezer for 4-6 hours to fully freeze it

Not every one owns an ice cream machine, if this is the case buy a good quality shop bought alternative.

Italian meringue

200g granulated sugar 

100ml water

4 egg whites 

½ vanilla pod

To make the meringue, put the sugar and water into a small, heavy-based saucepan. Dissolve over a very low heat, stirring gently without splashing up the sides of the pan.When the sugar has dissolved, brush down the sides of the pan with a pastry brush dipped in water, then increase the heat. Do not stir the syrup once the sugar has dissolved. Using a sugar thermometer to check, boil the syrup until it reaches 120C. Meanwhile, whisk the egg whites in a medium bowl to stiff peaks: continue to whisk and the whites will become very stiff. When tested the peak will hold its vertical position. This is the stiff peak consistency required for meringue. At this stage there is still some elasticity in the whites. Avoid over-whisking, or they will lose this and break on the whisk. As soon as the syrup reaches 120C, pour it steadily onto the egg whites with the beaters running. Try not to pour it onto the actual beaters as the syrup can solidify on them. Continue whisking until the mixture is cool and stiff. Put your mixture into a piping bag. Pipe when your plating up and lightly blowtorch.

I garnished my plate with candied pumpkin and charred orange

This beautiful plate was made by KANA LONDON

Pumpkin Cheesecake...JPG


14 Comments on “Pumpkin Cheesecake

  1. Wow, just like our Pilgrim forefathers made! Seriously though, that’s absolutely brilliant. Again.

    I’ve actually been having fun using beurre noisette – and even beurre noir – in a lot of places one normally wouldn’t use it, and almost always impressed at the results. I can see how it would be a terrific addition to that crumb.

    Liked by 3 people

  2. OMG.. can I have one please? By the way I saw you are from Devon, I spend a couple of summers there when I was younger and it has a very special place in my heart. 🙂

    Liked by 2 people

  3. After seeing the delightful presentation of this (not to mention the ingredients) methinks it would be a crime to revert to making plain old traditional pumpkin cheesecake forever hereafter!!! Well done, my friend. 😀

    Liked by 2 people

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