Welcome back to another lactose free recipe. This recipe continuous the best part of the year, spooky season. Pumpkins are one of the most iconic Halloween flavours and decorations. Continuing with last weeks pumpkin delight I wanted to make another pumpkin flavoured treat.
This week featured a delightful baked pumpkin cheesecake, topped with fresh whipped cream, crushed Oreos, and adorable little fondant pumpkins. The baking process does take quite a while however the end result is definitely worth it.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
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Base
- Pumpkin Filling
- Decorating
Instructions
- Preheat your oven to 200°C. Line the bottom of the cake tin with a baking paper.
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Process the biscuits until they are fine.
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Add the melted margarine and mix well.
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Press the biscuits on to the bottom of the cake tin.
- Bake for ten minutes.
- Leave to cool down and wrap the tin with several layers of foil to prevent any water from seeping in.
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In a large mixing bowl beat the cream cheese to loosen it up.
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Add the pumpkin, sugar and flour. Beat well.
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While continuously mixing add the egg and extra yolk. A little bit at a time. Mix until completely smooth.
- Place a the tea towel at the bottom of the baking pan. Place the cake tin on the tea towel. Fill the baking pay up with boiling water until it reaches halfway up the cake tin.
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Pour the mixture into into the cake tin. Carefully place the tray in the oven.
- Bake for 10 minutes then lower the oven temperature to 110°C. Bake at 110°C for 1 hour 30 minutes.
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The cheesecake should have a slightly wobble in the centre when you shake it. Leave the oven door open slightly. Leave the cheesecake to cool down for an extra two hours. Remove from the baking tray, dry and cover with clingwrap. Leave to set in the fridge overnight.
Decorating
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Crush a handful or Oreos so they turn into fine crumbs.
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Place the cream in a bowl and whip until still peaks. Fit a piping bag with the 8B piping tip and fill with the whipped cream.
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Time to prepare the pumpkins. Roll the orange fondant into small balls. Grab your toothpick of skewer. Press the skewer into the side from the top down the bottom using a rocking motion. Continue around the pumpkin in even intervals. I either press the skewer 4 or 5 times around the pumpkin.
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Roll a small green ball. Press down to flatten. Pinch one side. Press a knife into the centre of the leaf. Apply a small amount of glue and place the leaf into the centre of the pumpkin pointy end facing inwards.
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Roll the brown fondant into a little stem. Apply some glue and place into the centre of the pumpkin. You can use cloves if you want to. Keep in mind that biting into a fondant pumpkin with a clove is an awful experience. They may look great, but they taste awful. Make a good 8 to 12 pumpkins.
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Time to decorate the cheesecake. Pipe several stars around the edge of the cheesecake.
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Sprinkle a little bit of the crushed Oreos on top.
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Place a little pumpkin on every second dot.
- Sprinkle the rest of the Oreos in the centre of the cheesecake.
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Serve, devour and enjoy.
