Butternut Cheesecake


Butternut Cheesecake

  • Servings: 6-8
  • Difficulty: Easy
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Decorated butternut cheesecake


  • 1 packet ginger biscuits
  • 2-3T butter
  • ±3 thick slices of butternut, peeled and steamed
  • 200g cream cheese or creamed cottage cheese
  • ½c Greek yoghurt
  • 1t vanilla essence
  • ¾c sugar
  • 3 eggs
  • 1t ground cinnamon
  • ¼t allspice
  • ¼t ground nutmeg

To decorate

  • ±175ml fresh cream
  • ±1T glacé ginger (optional)
  • ±1T vodka-soaked lemon peel (optional)
  • Flowers (optional)


Prepare the butternut and steam it if you haven’t already. Preheat the oven to 180°C and grease a loose-bottomed pan well with butter.

Put the rest of the butter on the stove to melt on low heat.

Grind the biscuits quite fine. You can do this either in a grinder (a few at a time if necessary) or put the biscuits inside two layers of plastic bags (because one often breaks), squeeze out the air and tie the end, and then roll over the biscuits with a rolling pin or empty bottle. The biscuits probably won’t end up as fine, but it works pretty well.

Place the biscuits in a bowl and pour in the melted butter. Mix up well until you have a mixture that looks something like moist breadcrumbs. Press this into the loose-bottomed pan and smooth the surface.

Bake for 10 minutes to harden slightly.

In the meantime, prepare your filling. Blend or mash the steamed butternut until it’s quite smooth. You should end up with about 1 cup of mushed butternut.

Place the butternut purée in a bowl with the cream cheese, yoghurt, sugar and vanilla essence. Beat until the mix is smooth and well mixed.

Add the eggs, cinnamon, allspice and nutmeg, and beat again until well mixed. Now taste and add a bit more of the cinnamon or other spices if you like. Pour this mixture over the slightly-baked biscuit base.

Bake for 45 minutes then check to see how it’s doing. If it’s not quite ready, keep checking every 5 minutes after that (don’t worry about disturbing rising, since cheesecake doesn’t stay risen anyway). Mine took just over 1 hour. The centre should be just set, so a fork or sharp knife comes out cleanly. It will continue to cook once you take it out, so don’t leave it much past that point.

Let it cool completely then refrigerate.

When you’re ready to serve, beat the cream and spread it over the surface of the cheesecake. Finely chop the glacé ginger and lemon peel if you’re using it. Decorate with the ginger and/or lemon peel (or serve both or either on the side).

It’s unlikely to last that long, but it should keep a couple of days in the fridge if you don’t finish it in one shot!


© Alexandra Lawrence and Inspired Nourishment, 2016