Let's start cooking!
Ingredients
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${ getServingQuantity(200, 12, servingQuantity ?? 12) } g
Butter Waffles
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${ getServingQuantity(80, 12, servingQuantity ?? 12) } g
unsalted butter, softened
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${ getServingQuantity(750, 12, servingQuantity ?? 12) } g
cream cheese
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${ getServingQuantity(4, 12, servingQuantity ?? 12) }
eggs
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${ getServingQuantity(150, 12, servingQuantity ?? 12) } g
sugar
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${ getServingQuantity(1, 12, servingQuantity ?? 12) } tbsp
vanilla extract
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${ getServingQuantity(2, 12, servingQuantity ?? 12) } tsp
ground cinnamon
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${ getServingQuantity(0.5, 12, servingQuantity ?? 12) } tsp
ground star anise
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${ getServingQuantity(0.5, 12, servingQuantity ?? 12) } tsp
ground ginger
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${ getServingQuantity(300, 12, servingQuantity ?? 12) } g
precooked diced squash
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${ getServingQuantity(6, 12, servingQuantity ?? 12) } tbsp
honey
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${ getServingQuantity(0.25, 12, servingQuantity ?? 12) } tsp
ground cinnamon
Preparation
For the crust:
Preheat the oven to 180°C (350°F). Crumble the Butter Waffles and place them in a bowl. Add the softened butter and mix until sandy. Spread the crust mixture evenly in the bottom of a 20 cm (8 in.) springform pan, pressing it down with the back of a spoon. Set aside.
For the filling:
Warm the cream cheese in a pot over low heat, stirring it with a whisk until creamy and smooth. Remove from the heat and add the eggs, sugar, vanilla and spices, and whisk until evenly mixed. Pour the filling into the crust and bake for 45 minutes, or until the centre holds firm when you lightly shake the pan. Let rest in the pan at room temperature for 1 hour, then refrigerate for 4 hours, or until the cheesecake is completely cooled and very firm.
For the spiced coulis:
In the meantime, place all the ingredients for the coulis in a blender and mix until smooth. Refrigerate for 1 hour. When ready to serve, pour the coulis over the cheesecake and sprinkle with crumbled Butter Waffles.