Marbled pumpkin cheesecake

This marbled pumpkin cheesecake is wonderfully delicious. What makes it so special is the way the vanilla and pumpkin layers intertwine, creating a delicious combination of flavours. Although it is not very tall, it looks beautiful. It has the familiar biscuit base, which is lightly pre-baked before the cheesecake mixture is added. It is so pretty that it really needs no additional decoration. Highly recommended!

Which pumpkin do I use for baking? In Poland, a good variety for baking is Hokkaido pumpkin, known in the UK as Red Kuri squash. It has a delicate flavour, a floury texture and an intense orange colour. It is very versatile and can be used in many different ways in cooking.

Ingredients for the base:

• 220 g digestive biscuits (you can also use oat biscuits)
• 60 g butter, melted

Place the biscuits and butter in a food processor and blitz until the biscuits are thoroughly crushed and the mixture has the consistency of wet sand. If you do not have a food processor, place the biscuits in a strong bag (e.g. a resealable bag) and bash firmly with a rolling pin or meat mallet until thoroughly crushed, then combine with the melted butter.

Line a 33 × 23 cm baking tin with baking paper, covering the base and sides. Tip the biscuit mixture into the tin and spread evenly. Bake at 180°C for approximately 10 minutes, or until lightly browned. Remove from the oven and leave to cool slightly while preparing the cheesecake mixture.

Wrap the outside of the tin twice with aluminium foil – the cheesecake will be baked in a water bath.*

Ingredients for the cheesecake mixture:

• 700 g semi-fat or full-fat curd cheese, ground three times
• 3 large eggs
• 220 g caster sugar
• 140 g soured cream
• 1 tbsp potato starch
• 1½ tsp vanilla extract

All the ingredients should be at room temperature.

Place all the ingredients for the cheesecake mixture in the bowl of a stand mixer. Mix until combined, or whisk together with a balloon whisk; do not mix for too long, so as not to unnecessarily aerate the cheesecake mixture – an aerated cheesecake will rise considerably and then sink. We do not want that; once baked, the cheesecake should be flat.

Measure out 1½ cups of the cheesecake mixture and set aside for later.

Ingredients for the pumpkin filling:

• 320 g pumpkin purée
• 1 tbsp plain flour
• 1½ tsp mixed spice
• 1 tsp ground cinnamon

All the ingredients should be at room temperature.

Place all the ingredients for the pumpkin filling in the bowl of a stand mixer and mix until combined, or whisk thoroughly with a balloon whisk. Add the reserved 1½ cups of cheesecake mixture and mix, or whisk, just until combined.

Method:

Using a spoon, alternate dollops of the vanilla cheesecake mixture and pumpkin mixture over the pre-baked biscuit base, placing them next to and on top of each other in an alternating pattern. Once both mixtures have been added, dip a knife into the cheesecake mixture and gently swirl the two layers together, drawing figure eights (taking care not to touch the biscuit base with the knife).

Bake the marbled pumpkin cheesecake at 160°C in a water bath* for approximately 50–55 minutes. The entire surface of the cheesecake should be baked through and set when touched with a skewer. If necessary, extend the baking time slightly. Remove from the oven and leave to cool for several hours.

* The cheesecake is baked in a water bath: this involves placing the tin containing the cheesecake inside a larger tin or ovenproof dish, then pouring in boiling water until it reaches halfway up the sides of the tin containing the cheesecake mixture. The cheesecake is baked surrounded by steam, and therefore in a very humid environment. Thanks to the steam, the cheesecake bakes evenly throughout, even in the centre, does not crack after baking and retains a perfectly creamy texture.

Enjoy!

Recipe adapted from: Celebrating Sweets.