Pumpkin cheesecake

It’s pumpkin time! Pumpkins are so good and delicious! And they are
orange, happy orange!!!
These cheesecake is from Nigella’s Feast, and it’s a glorious recipe,
expeccialy for the smoothness of the pumpkin filling! I substituted
cream cheese with ricotta, and the can of pumpkin purée with steamed
pumpkin. I divided by two the filling, as I needed a cake for 6
people, but as I really love the base, I used the amount she said for
an entire cake.

For the base
250 g of digestive biscuits
125 g of soft butter

For the filling
300 g of steamed pumpkin
500 g of fresh ricotta
100 g of sugar
3 eggs
Juice of 1/2 lemon

Prepare the base. Mix biscuit and butter in a food processor until
you have a crumbled mixture. Transfer it in a cake mould with movable
base covered with greaseproof paper. Push it in an even layer and let
it go over the edges. Refrigerate.

Preheat the oven at 160° C.
Mix the pumpkin with the other filling ingredients, adding one egg at
the time. Transfer it over the chilled base and cook for 1 hour and
half, until is firm and slightly brown on the top.

Let it stand in the oven for half an hour. Let it cool, unmould it
and transfer it on a serving plate.
This cake is even better after a night in the fridge.