Just yum… 💛
(for 18 cm cake tin)
150 g Belgian caramel biscuits, bashed to crumbs*
40 g salted butter, melted
200 g cream cheese, at room temperature
50 g maple sugar
10 g coconut sugar
100 g soured cream
100 g Greek yoghurt
1 tbsp cornstarch
½ tsp vanilla extract
½ tsp ground cinnamon
a pinch of ground clove
1 egg, lightly whisked **
1 egg yolk
150 g mashed kabocha ***
(optional for garnish)
caramel syrup or sauce
- Preheat oven to 240°C. Grease a loose-bottomed or springform round tin or line with a baking parchment. For the crust, mix the biscuit crumbs and melted butter until evenly moist, then press into the bottom of the tin. Set aside.
- To make the filling, cream the cheese in a bowl, put in the sugar and beat until smooth. Add the soured cream, yoghurt, cornstarch, vanilla, cinnamon and clove mixing well between each addition. Beat in the eggs one at a time rather than whisk not to incorporate too much air as this will affect the smooth surface of the cake. Finally, add the mashed kabocha, blend well and strain the mixture through a fine mesh sieve. Pour the batter over the crust in the tin.
- Bake for 5 mins (Do not open during this period!), then turn down the oven to 100°C, bake further for 40-50 mins****. Turn off and leave the cake inside to cool down slowly. When cool, chill in refrigerator overnight.
* Belgian caramel biscuits such as Lotus Biscoff
** Just stir white and yolk not to aerate.
*** Ideally Kuri Kabocha. Steam or microwave, remove green skins and mash well.
**** If not sure, measure the temperature of the cake an inch from the edge, turn off when it reaches 75°C.