Nov 22, 2012

Pumpkin Cheesecake

Having arrived a month ago in India, I've been lazy with the blog and relied on my store of back-posts to keep up some kind of feeling of currentness at Yogi Kitchen. Of course, we've been cooking pretty much every day as usual, but having been here only 9 months ago (again for yoga study), Indian food hasn't been as high up the menu as it was previously. It's strange how this happened as it's always been more or less our favourite cuisine and here we can get all the specialist ingredients more or less on every corner.
my first attempt at a food photo here in India
But, be that as it may western 'blander' ( I never thought I would use that adjective in positive sense) has been more what we've fancied an hence not so many new recipes to write up. That is until we had some friends over for lunch who have bought some land near Bangalore in order to build a small yoga retreat. I cooked a nice, boring (and bland) cottage pie and they bought as a gift an organic pumpkin they had just harvested from their garden.  Being near Thanksgiving and also Autumn (back in the Uk anyway) I thought a sweet pie was the best way to use the giant gift that was talking up so much of my tiny kitchen.  It worked really well and I wanted to have them over for a piece, but unfortunately we ate it before they got over again; proving what goes around doesn't exactly always come back around..

Pumpkin Cheesecake
makes 6 servings

For the crust

1/3 cup plain white flour
1/3 cup wholemeal flour
2 tbs sugar
1 tbs cinnamon
1/2 tsp salt
1/4 cup coconut oil (chilled overnight or for n hour in the fridge until solid)
3-4 tsp cold water

  1. preheat your oven to 180 degrees and grease or line a small cake tin.
  2. sift the flour, sugar, salt and cinnamon together in a large mixing bowl.
  3. slowly rub in the coconut oil until the mixture resembles fine breadcrumbs. Add the cold water a tablespoon at a time and slowly gather the dough together into a smooth ball, using only enough water as is required to do so.
  4. press into a greased/parchment lined cake tin and prick all over with a fork. Bake for about 10 minutes.
For the cheesecake

4 cups pumpkin (cut into cubes)
3/4 cup cashews (rinsed and soaked overnight)
1/4-1/3 cup sucanat or other whole-sugar
1/2 cup non-dairy milk
2 tsp cornflour
1 tsp vanilla extract
1/4 cup apple juice
1 tsp agar flakes

  1. Cook the pumpkin in plenty of water for 10-15 minutes or until soft.
  2. Drain and mash or blend it. Then set it in a fine-mesh sieve or cheesecloth and drain it for an hour until it is fairly dry and a lot of the water has seeped out.
  3. Drain the cashews and place them in a food-processor with the milk, sugar, cornflour and vanilla extract. Blend for a 30 seconds. stop to let the motor rest and then repeat a few more times until you have a smooth mixture. 
  4. PLace the apple juice on the stove over a low heat with the agar. keep whisking until the agar flakes are completely dissolved in the liquid and then add this to the contents of the food processor along with the pumpkin puree. Blend again.
  5. PLace in the fridge for about 4 hours or until set. 

2 comments:

  1. Delicious and always love your blog, no matter what cuisine you may be cooking up in your kitchen.

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  2. thanks LIsa, it's been a bit of a trial recently, what with changing our name and then search url's from India messing with our stats. Thanks for keeping up though. We still look to your blog almost daily : )

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