The Jack in the Green

Five Spiced Pumpkin Cheesecake

1 x 300g Teonis stem ginger oat crunch cookies
(save ½ for topping) available from Darts Farm
75g soft butter
240g cream cheese
400g marscapone
200g icing sugar
½ vanilla pod or 1 teaspoon vanilla extract
Juice of 1 lemon
300ml double cream

Optional (but definitely recommended)
4oz mixed semi dried sultanas
Healthy splash of Captain Morgan’s spiced rum

Pumpkin puree:
700g butternut squash (whole)
50g butter
100g caster sugar
1 shot of rum
1 tablespoon 5 spice

Method for Pumpkin Puree:

1) Peel and dice squash discarding the seeds and stringy centre.
2) Pan fry the squash in the butter and the sugar and cook until soft.
3) Add the rum and 5 spice.
4) Transfer to blender and whizz until smooth.
5) Push through a sieve.
6) Leave to chill.

Method for cheesecake:

1) Blitz the biscuits in a food processor until beginning to turn to crumbs then add the butter and mix again to make the mixture clump.
2) Spoon the mixture into the bottom of your serving dishes.
3) Beat together the cream cheese, marscapone, icing sugar, vanilla and lemon juice in a bowl until smooth.
4) Lightly whip the double cream then fold it into the cream cheese mixture.
5) Add the mix to a plain nozzled piping bag.
6) Add the now chilled pumpkin puree to a piping bag.
7) Pipe a small layer of cheesecake mix on top of the biscuit base, then sprinkle liberally with rum soaked sultanas. Cover with a thin layer of pumpkin puree. Repeat this process to nearly fill the glass or serving dish.
8) Refrigerate for 3 hours or overnight.
9) Prior to serving sprinkle liberally with the remaining biscuit crumbs.

Chefs Tips:

This cheesecake recipe is perfect for a crowd and incredibly simple to make and, I believe, a fine example of why eating seasonal home-grown foods at their peak or perfection. Prepared simply with the minimum amount of fuss it is by far away the best way to enjoy them.

I had always believed that the only true cheesecake was a baked cheesecake, but having experimented with this recipe and seeing the reaction on people’s faces during a recent tasting session I think we have a contender to rival any baked cheesecake.

Matthew’s partnership with West Hill School is now well underway. On the 31st October Matthew was introduced to all six classes at the school and spent time talking with each group about different types of fruit and vegetables. Next on the agenda is an educational visit for the 29 children of Class 1 to Darts Farm on the 22nd. Matthew has an exciting morning planned for the children that will include a tour of the fields with owner Michael Dart, the opportunity to hear from the Fish Shed and their butcher before sitting down to enjoy a very relaxed three course meal. The idea is to really capture their imagination by demonstrating some of the ingredients picked and by serving something a little bit different to their normal pack lunch. On arrival they can try a fresh mango and orange smoothie, a mug of roasted vine tomato and basil soup with homemade granary bread for a starter, followed by a wild mushroom risotto with parmesan shavings and a homemade fresh raspberry and Devon clotted cream ice cream as a dessert.

In some award news, the JITG has just retained it’s Gold from Taste of the West as ‘Devon Dining Pub’ and on the 1st of November Matthew was delighted to win ‘Devon Chef of the Year’ at the annual Devon Life Food & Drink Awards. A fantastic achievement!