Pump-kinG Cheesecake by J’Something Inspires for the LANCEWOOD® 2018 Cake-Off®
We all know that J’Something is somewhat of a master behind the microphone, but it’s his Pump-kinG Cheesecake that had us excited on World Baking Day (17 May). You may be wondering what the G stands for, and he’ll tell you it means that this is the KING of all cheesecakes.
The 2018 LANCEWOOD Cake-Off® celebrity judge and mentor, J’Something, took to the kitchen at his Johannesburg-based restaurant, Something’s Cooking to host a fun-filled Cake-Off Class for those still looking for inspiration as entries soon draw to a close in this year’s Cake-Off®. Finalists (voted for by the public) will compete head-to-head, live on The Expresso Show on Thursday, 5 July. The winner will walk away with an all-expenses paid trip to New York valued at R150,000.
Ready to bake?
J’Something’s Pump-kinG Cheesecake
For the base:
- 1 packet ginger biscuits (200 g)
- ½ cup unsalted butter
For the cheesecake:
- 500 g diced pumpkin
- Salt for seasoning
- 60 ml milk
- 2 Tbsp butter
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- 1 tsp ground ginger
- 500g LANCEWOOD® Full Fat Plain Cream Cheese, at room temperature
- 1 cup sugar (white or brown sugar)
- 2 eggs
For the base:
1 Preheat the oven to 180°C.
2 Blend the ginger biscuits in a blender until the biscuits are fine.
3 Melt the butter in the microwave and allow it to cool.
4 Mix the biscuit crumbs with the melted butter and build the base in a 10-inch greased and lined cake tin.
5 Place the tin in the oven and bake for 10 minutes.
6 Allow the base to cool.
For the filling:
1 Place pumpkin in a roasting tray, season with salt, and roast at 200°C for about 45 minutes until the pumpkin is soft and slightly caramelised. Transfer the pumpkin into a mixer and add the milk, butter and all spices and mix until smooth. Add the cream cheese and mix until smooth, for about 2 minutes at a medium speed. Now slowly add the sugar whilst the mixer is still mixing away.
2 Add one egg at a time, ensuring that each egg is well mixed before adding the next egg. Now add the pumpkin mixture and mix for a further minute or so until everything is well mixed.
3 Place the mixture into the cake tin and place in the oven. Bake for 45 minutes.
4 Cool for 2 hours.
5 Wrap with plastic wrap and place in the fridge overnight.
6 Remove from tin when ready to serve.
TOP HINT: Eggs and LANCEWOOD® Full Fat Cream Cheese are both at their best when at room temperature.
Feeling inspired? Simply submit a picture of your best cake to www.lancewoodcakeoff.co.za (clearly showing the LANCEWOOD product used to create it), along with the recipe, and you’re set!