Pumpkin and Prune Cheesecake

[Nay-nay]

Pumpkin and Prune Cheesecake
Number of People: 12
Ingredients:
1 x 20cm sweet pastry base/or just whizz up some bickies and butter as a base
150g brandy soaked prunes, chopped in TMX
250ml milk
150g vanilla caster sugar or sugar whizzed for 3 seconds on speed 9 adding vanilla
1 egg
20g cornflour
1 tablespoon dissolved gelatin
85g butter
650g quark cheese or cream cheese
250g pumpkin puree done in TMX
85g egg whites & 50g caster sugar- whipped to peaks - (use butterfly,3-5min at 50^oC speed 4)

Preparation:
1. Scatter chopped prunes into pastry shell.
2. Put milk, sugar,  flour and egg together on 90^oC for 6 min speed 4, until thick.
3. Add gelatin and butter while stirring at speed 2.
4. Add cheese and pumpkin mixing at speed 4 until smooth.
5. Fold eggs white mix into custard mixture.
6. Pour into base and place in hot oven at 225^oC until top is golden brown.
7. Remove and chill completely before serving with whipped cream.

members' comments
Nay-nay - Ok - I've 'bitten the bullet' and given it ago! Well I think it's very gourmet. Now, not sure if this one was a bit out of my league, I personally like fridge set cheese cakes, but maybe someone can help me. The cracks mean it was too hot too quick?? I'm not terribly worried about the cracks - because it tastes divine! Now I had far too much mixture for the pie plate I had so I made a quick bickie base to see how it went uncooked and set in the fridge - Yep that worked too. I've been thinking how to serve it up and was thinking along the lines of cream and some stewed prunes that have got cold in fridge. So you put a dollop of cream then a couple prunes and a swirl of prune juice around the plate - sound ok? I'll see how everyone likes it at mum and dad's anniversary dinner tomorrow. Definitely worthwhile and wasn't really that much messing around seeing it was all done in TMX!

bron - Way too hot! I bake all my cheesecakes slowly, max 160º. Then leave them in the oven to cool down slowly before chilling. And wait till its cool before decorating with gelatin/jam/cream topping etc. This stops the cracking!

Nay-nay - Thanks Bron - the recipe I converted it from said for it to be that hot but I think i will turn it down next time. Well it was a hit at Mum and Dad's Anniversary Dinner!! No one even made a face when they found out it was Pumpkin and Prune. Topped it with Honey Cream and sugar stewed prunes.

snoozie - Finally got a chance to do this.  I think it's going to be a disaster.
After 2 tries at getting stiff peaks and ending up with liquid egg I gave up and folded that through and then I used a bought flan which I found out was too small .... as I was tipping the stuff in!! So I have one prune and pumpkin cheesecake and one sorta cheesecake without the base and without the prunes cooking in the oven.

O. M. G!!!!  I haven't tried the actual pumpkin and prune cheesecake (guests coming tomorrow) but DH & I are hoeing into the pumpkin cheesecake!!!!  It is DIVINE!!!!
I didn't put a base on that one and it's worked out great... only thing is I couldn't watch properly at the end as DD2 was demanding attention so it got a little browner than necessary but I baked it just over 300 degrees and it didn't crack and is great! 
Can't wait to try the pumpkin & prune one tomorrow!!!

heheh yes 300 deg F . I have an old side by side oven complete with Dear Mrs Homemaker manual.
The "proper" cheesecake was sublime.  Absolutely incredible.  It is involved and very rich so definitely for special occasions.  Our guests seem to appreciate it.  I know DH did!
Were we meant to cook the pumpkin? heehee I just pureed it... figured it'd cook enough in the oven!!
Was very pleased and will definitely make this for special guests!  Even for no guests!

alioop - Thanks Nay-Nay for this recipe it was YUM!
It was a bit of a marathon though, as I cooked the pumpkin first and did the puree, put this aside. Then I put the prunes in port in snap-lock bag to soak (only had tinned prunes and they went ok).  Then I made the pastry and put this in the spring form tin in the fridge.  Then I whizzed up the cream cheese as it was straight out of the fridge and a bit hard, and then put this aside.  Then I did the rest of the recipe, put it all together and baked it! phew!  Had to watch it in the oven a bit to make sure the centre was "set", but not too dark on the top.  It was still a bit "soft" when I took it out, but firmed up in the fridge and was perfect texture when cold.  This is the first baked cheesecake I have ever done and it was worth the effort! Thanks.

[Nay-nay]

Anyone game? I'm not - was hoping someone else would try it first - LOL 

[Thermomixer]

Hi Nay-nay.

Seems like a lot of gelatine??  Tbsp or tsp??  Think it should be fold egg whites into custard mixture ??

I like the flavour combination, though don't know that strawberries would be my choice to accompany it?

[Nay-nay]

Yes the recipe says 1 tablespoon. Yes - that's right egg whites. Mmm - was thinking the same thing about the strawberries. The recipe came in a local newspaper by a local chef. I just converted it on paper without trying it out but I think I'll give it a go. The original recipe also had a vanilla pod and custard powder but I changed it a little for TMX.

[Nay-nay]

Ok - I've 'bitten the bullet' and given it ago! Well i think it's very gourmet. Now, not sure if this one was a bit out of my league, I personally like fridge set cheese cakes, but maybe someone can help me. The cracks mean it was too hot too quick?? I'm not terribly worried about the cracks - because it tastes divine! Now I had far too much mixture for the pie plate I had so I made a quick bickie base to see how it went uncooked and set in the fridge - Yep that worked too. I've been thinking how to serve it up and was thinking along the lines of cream and some stewed prunes that have got cold in fridge. So you put a dollop of cream then a couple prunes and a swirl of prune juice around the plate - sound ok? I'll see how everyone likes it at mum and dad's anniversary dinner tommorrow.  Definitely worthwhile and wasn't really that much messing around seeing it was all done in TMX!

[judydawn]

Good one nay-nay.  My oven baked cheesecakes usually crack so perhaps it is normal - someone is bound to know the reason.  Approx how long did it have to bake?

[Nay-nay]

Damn! I meant to time that! I looked at my watch when I put it in and haven't looked at it again since! Sorry - I just watched it til it was the right colour.

[bron]

Way too hot! I bake all my cheesecakes slowly, max 160º. Then leave them in the oven to cool down slowly before chilling. And wait till its cool before decorating with gelatin/jam/cream topping etc. This stops the cracking!

[Nay-nay]

Thanks Bron - the recipe I converted it from said for it to be that hot but I think i will turn it down next time. Well it was a hit at Mum and Dad's Anniversary Dinner!! No one even made a face when they found out it was Pumpkin and Prune. Topped it with Honey Cream and sugar stewed prunes. I think it complemented our Greek style menu my sister and I served, being sundried tomato Dip (EDC), Tapenade (EDC), bruschetta.(eaten while men were BBQing) Then Greek salad with lamb and chicken kebabs with tzatziki sauce, marinated BBQ rib fillet and lemon roast potatoes. 

[Thermomixer]

Good to see you do the same as me - cover your concerns with cream. 

[cookie1]

NN that menu sounds lovely and the cheesecake certainly looks lovely. I'm pleased things went well.

[Snoozie]

okies how much brandy do you think you should soak the prunes in?  I think mine are going to be a little drunk...!!!!!!!!!! lol

[Nay-nay]

Oh! I never remember to measure stuff! I didn't have brandy and used port but I only splashed it around a little - prunes seem to soak it up pretty well. I'm so glad someone is trying it - let me know how it goes. 

[Thermomixer]

Put them in a plastic bag (if you are not completely against them and just a Tablespoon should be fine.  Drink the rest of the bottle while cooking ...   heeeheeehee hick 

[Snoozie]

hahaha I hate brandy so no drinking here... umm I put the prunes in one of those decor red cup/jug things (advertised for use travelling with soup/2min noodles etc) and I pretty much filled it up with brandy in line with where the prunes stopped lmaoooooooooooooooo

slightly more than a tablespoon me thinks!

oh well!  Hopefully I'll have a chance to do this today... see how we go!  I'm eyeing that banofee off to take as a goodbye cake to a girl who's leaving work on Friday.