Pumpkin_Cheesecake_DF

Based on the ‘450 year old pumpkin cheesecake recipe’ from tasting history on youtube.

Ingredients:

450g pumpkin puree
350g (dry) cashews, soaked for at least an hour in boiling water
6 large eggs
220g white sugar
30g molasses (alternatively replace the white sugar and molasses with 250g brown sugar)
2 tbsp ground cinnamon
4 tsp ground ginger
1-2 cups cashew milk (In a pinch you could use water for this)
70g margarine, softened or melted
40g margarine melted

Directions:

pre-heat the oven to 350F/175C
Put the cashews and at least 1 cup of the cashew milk in a high-power blender (I use a vitamix), and start to blend them. You’ll need to add more cashew milk until the mix will circulate well on high-speed. Let it blend for at least a minute at high speed. You don’t need to add any additional cashew milk - just enough to get it to blend.
crack the eggs into a bowl and wisk until well mixed.
put the cashew mix and the pumpkin in a large bowl and mix with a hand-mixer on medium speed until well mixed
add the egg and continue to mix
add the sugar, cinnamon and ginger and mix
add the 70g margarine and mix
pour the smaller amount of margarine into a large cake pan - you want the bottom thoroughly covered and some up the sides.
pour the cake mixture into the pan - make sure that the pan is large enough, since it will rise somewhat in the oven.
place the pan in the oven and bake for 1h15m - the top should still be somewhat wobbly
turn the oven off, and sprinkle cinnamon sugar over the top, and then leave in the oven for 45 minutes to cool slowly.