Vegetarian pumpkin cheesecake with an oat base

Vegetarian pumpkin cheesecake made with low-fat quark, Hokkaido purée and eggs on a base of oats and dates, with maple syrup and cinnamon. An autumn dessert, 215 kcal per slice.

At a glance

• Serves 12
• Prep time: 30 min
• Cooking time: 75 min
• Total time: 105 min
• Calories: 215 kcal per serving
• Protein: 12 g
• Fat: 7 g
• Carbs: 26 g

Ingredients

• 400g Hokkaido squash
• 60g butter
• 150g rolled oats
• 50g dates
• 1 unwaxed lemon
• 750g low-fat quark
• 3 eggs
• 100ml maple syrup
• 40g cornflour
• 1 pinch of salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 pinch of nutmeg

Method

You’ll need: oven · springform tin · stick blender · chopping board · knife · sieve · grater

1. Cut the Hokkaido squash into cubes, cook it covered with a little water for 15 minutes until soft, and drain. Purée it and leave the purée to cool.
2. Preheat the oven to 170 °C (150 °C fan). Melt the butter and blend it with the oats, dates and salt until the mixture sticks together.
3. Press the mixture into the base of a springform tin lined with baking paper and pre-bake the base at 170 °C for 10 minutes.
4. Grate the zest of the lemon. Stir the low-fat quark, squash purée, eggs, maple syrup, cornflour, cinnamon, ground ginger, nutmeg and lemon zest until smooth and pour the mixture onto the base.
5. Bake the cheesecake at 170 °C for 55 to 60 minutes, until the centre only wobbles slightly. Leave it to rest in the switched-off oven with the door open for 30 minutes.
6. Leave the cheesecake to cool, then chill it for at least 3 hours before cutting it into 12 slices.

Good to know

A cheesecake that tastes of autumn: squash turns the quark filling golden yellow, and cinnamon and ginger spice it. The base needs no flour.

Swaps

Low-fat quark → skyr (thicker, also provides protein). Maple syrup → honey (stronger; not for babies under one). Rolled oats → ground almonds (grain-free; tree nuts). Hokkaido squash → butternut squash (milder).

Cooking tips

To stop the top cracking, let the cake cool slowly in the oven and don't overbake it. A dish of water on the bottom shelf also helps.

Storage

Keeps for 4 days in the fridge; individual slices can be frozen for 2 months.

Allergens

Contains milk, egg and gluten (oats). Suitable for children and in pregnancy.

Frequently asked questions

Can you freeze pumpkin cheesecake?

Keeps for 4 days in the fridge; individual slices can be frozen for 2 months.

How long does pumpkin cheesecake keep in the fridge?

Keeps for 4 days in the fridge; individual slices can be frozen for 2 months.