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KABOCHA SQUASH CHEESECAKE WITH WALNUT COOKIE CRUST
Chef Pichet Ong |
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In November 2004, just a week before Thanksgiving, Melissa Clark featured this recipe in the Chef’s Column of the New York Times. Shortly thereafter, a flood of orders for this cheesecake came in to Spice Market, but it wasn’t even on the menu. I had no intention of making whole cheesecakes for sale, but the customers persisted. I gladly changed my mind when I saw how happy it made people to bring home a tasty and exotic variation on an old holiday favorite.
Ingredients
Kabocha Squash Cheesecake:
1 3-pound (1,344 grams) kabocha squash
1 8-ounce package (240 grams) cream cheese, at room temperature
1 cup (200 grams, 7 1/8 ounces) sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 1/2 teaspoons brandy
2 large eggs, at room temperature
Walnut Cookie Crust:
1/4 cup (60 grams, 2 ounces) unsalted butter, melted, plus more for greasing
1/2 cup (60 grams, 2 ounces) walnuts
1/2 cup (72 grams, 2 1/2 ounces) light brown sugar, packed
7 (177 grams, 6 1/4 ounces) graham crackers, crushed into fine crumbs
2 teaspoons fresh lime zest
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon salt
Sweetened Condensed Milk Chantilly (page 000), optional |
Method
To make the filling: prepare a steamer by filling a large round casserole with water to a depth of 3 inches. The casserole should be able to fit the squash comfortably and have a tightly fitting lid. Put a steamer rack or crumpled heavy duty aluminum foil on the bottom; the rack or foil should be just above the line of water. Set over medium heat and bring to a steady simmer. Put the whole squash on the rack, cover the pot, and steam until a knife pierces through the flesh easily, 1 hour. Remove from the heat, uncover the pot, and cool in the steamer until cool enough to handle.
Meanwhile, make the crust: preheat the oven to 325°F. Lightly butter a 9-inch springform pan, line with parchment paper, and butter the paper. Set aside. Spread the walnuts on a rimmed baking sheet and toast, shaking the pan occasionally, until fragrant, 15 minutes. Cool completely. Turn the oven down to 300°F.
Put the walnuts and half the brown sugar in the bowl of a food processor. Pulse until the walnuts are coarsely ground. You can also crush the walnuts by hand, gently pounding them with a heavy skillet or rolling pin. Transfer the ground walnuts to a mixing bowl and add the graham cracker crumbs, lime zest, cinnamon, ginger, salt, and remaining brown sugar. Mix well, then add the melted butter and mix with your hand until everything is evenly moistened. Transfer the mixture to the prepared pan and press into an even layer on the bottom and up the sides. Bake until golden brown, 12 minutes, and cool completely in the pan.
When the squash is cool enough to handle, remove it from the steamer, cut it in half, and scoop out and discard the seeds and pulp. Scoop out 2 1/2 cups of the squash flesh into a small bowl.
Put the cream cheese, sugar, cinnamon, ginger, nutmeg, and salt into the bowl of a food processor and process, scraping down the sides and bottom of the bowl occasionally, until the mixture is light and smooth. Add the squash and process again, scraping down the sides and bottom of the bowl occasionally, until smooth. Add the brandy and eggs and process just until they are incorporated. Finish mixing with a spatula and transfer the filling to the cooled crust. Bake in the preheated oven until the center is set, but still slightly jiggly, 1 hour. Cool completely and serve with Sweetened Condensed Milk Chantilly (page 000), if so desired.
Makes one 9-inch pie, about 10 serving.
Recipe from
THE SWEET SPOT: Asian-Inspired Desserts by Pichet Ong |
