SQUASHY SASSY CHEESECAKE
Warning: May cause uncontrollable cravings for cozy sweaters and pumpkin spice.
AUTUMN IS THE TIME FOR COZY VIBES, AND WHAT BETTER WAY TO EMBRACE IT THAN WITH A CHEEKY LITTLE DESSERT THAT’S BOTH SASSY AND SQUASHY? THIS BUTTERNUT SQUASH CHEESECAKE, WITH ITS BROWNIE BASE, IS THE REBELLIOUS LOVECHILD OF PUMPKIN SPICE AND PURE INDULGENCE. IT’S HERE TO REMIND YOU THAT FALL ISN’T JUST ABOUT BASIC LATTES AND FLANNEL SHIRTS—IT’S ABOUT GETTING A LITTLE NAUGHTY IN THE KITCHEN AND RELISHING EVERY SINFUL BITE. IMAGINE SINKING YOUR FORK INTO THIS CREAMY GOODNESS, THE RICH FLAVORS DANCING ON YOUR TASTE BUDS WHILE YOU WRAP YOURSELF IN YOUR FAVORITE OVERSIZED SWEATER. DON’T BE SHY, LET THAT AUTUMN SPIRIT SHINE! THIS DESSERT WILL HAVE YOU QUESTIONING WHY YOU EVER SETTLED FOR BORING FALL TREATS.
FEEDS 6 II TIME: 1H 30MINS II DIFFICULTY: YOU WON’T FALL FOR THIS ONE
INGREDIENTS
For the brownie base
60g dark chocolate
30g unsalted butter
48g eggs
80g sugar
15g all-purpose flour
5g cocoa powder
Pinch salt
For the cheesecake mix
500g butternut squash, peeled
550g cream cheese, room temp
175g sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp vanilla extract
3 eggs, room temp
6g cornstarch
250g whipping cream, room temp
GET COOKING
To begin preparing the brownie base, melt the chocolate and butter together in a heat-proof bowl placed over a pan of simmering water. While that's happening, beat the eggs and sugar in a separate bowl until the mixture becomes foamy. Once melted, pour the chocolate mixture into the egg mixture and stir until everything is well combined. Next, sift the flour, cocoa powder, and salt together, then fold this dry mixture into the chocolate batter. Pour the batter into an 18cm (7-inch) cheesecake pan lined with parchment paper spreading it out evenly with an offset spatula. Bake at 175°C (347°F) for about 15 minutes and allow it to cool.
For the cheesecake, preheat your oven to 250°C (482°F). Dice the butternut squash and steam it for approximately 30 minutes until it’s soft. Once steamed, drain any excess water and transfer the squash to a food processor, blending it into a smooth puree before setting it aside. In another bowl, add the cream cheese to the food processor and blend on medium speed until smooth. In a separate bowl, whisk together the sugar, cinnamon, cloves, nutmeg, and salt before adding this mixture to the cream cheese, making sure to scrape the sides and bottom of the bowl to achieve a homogeneous mixture. Incorporate the butternut squash puree and vanilla, mixing well. Add the eggs, blending on medium speed until fully incorporated, then sift the cornstarch into the batter and mix until combined. Finally, add the whipping cream and blend until smooth, straining the mixture through a fine sieve for an extra silky texture.
Pour the batter over the cooled brownie base and bake at 240°C (464°F) on a low fan setting for about 28-30 minutes, allowing it to form a dark brown crust on top while still remaining jiggly in the center. Once baked, cool the cake in the pan on a rack for about 10 minutes—wrapping the pan with a cold, wet towel can speed up this process—then refrigerate overnight to set.
Serve with a dollop of whipped cream and orange zest.
Fuck yeah! Enjoy!
