Pump-kinG Cheesecake by J’Something Inspires for the LANCEWOOD® 2018 Cake-Off®

Pump-kinG Cheesecake by J’Something Inspires for the LANCEWOOD® 2018 Cake-Off®

Not only did J’Something share his specially developed recipe with us, but he also let us in on some top tips for checking whether your ingredients are fresh. “Checking the best-before dates of all of your ingredients is key to a successful bake. Baking powder can be checked by adding boiling water to a tester amount– if it bubbles, it’s fresh! Try placing eggs in a bowl of cold water. If they’re fresh then they will sink, but if they’ve passed their prime they will bob around or float,” says J’Something.

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 (clearly showing the LANCEWOOD product used to create it), along with the recipe, and you’re set!


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