Butternut Squash & Ricotta Cheesecake


Serves 8
For the base:
250g ginger nuts biscuits
125g butter, melted
½ tsp cinnamon
For the filling:
500g FAGE Total
500g butternut squash, with skin on and cut in 3cm cubes
125g ricotta
125g cream cheese
4 eggs
2 tbsp lemon juice
100g caster sugar

  1. Preheat the oven to 325°F / 170°C / Gas Mark 3. 2. 3. 4. 2. 3.
  2. Roast the butternut squash for 30 minutes until tender but not coloured.
  3. When cold enough to handle, scoop out the flesh and mash it with a fork to make a puree. The puree needs to be as dry as possible.
  4. Line a 23cm loose-based tin with a double layer of foil (your tin needs to be waterproof) and baking parchment.
  5. For the Base: Blitz biscuits in a processor, add the cinnamon and melted butter. Blitz again then press the biscuit mixture into the double lined tin to create an even base.
  6. For the Filling: Blitz 125g FAGE Total Yoghurt, butternut squash, ricotta, and cream cheese in the processor. Add the eggs, sugar and the lemon juice. Pour the mixture into the tin.
  7. To Bake: Place the tin into a roasting tray and half fill the tray with water.
  8. Bake for 1¾ hours, or until the filling has set with only a small amount of wobble left at its centre. Take the tin out of the water bath and sit it on a cooling rack. When it is cool enough, put the cheesecake in the refrigerator overnight.
  9. To serve, remove the tin foil and baking parchment. Cut into slices and serve with a dollop of FAGE Total Yoghurt.