
The Ultimate Basque Cheesecake
Happy Holidays, everyone! ‘Tis the season to make some delicious treats using Clover’s fresh, organic dairy products. One of our favorite holiday baking traditions is a Pumpkin Spiced Cheesecake, made with Clover Organic Cottage Cheese for a lower fat, healthier treat. Just because we’re making something tasty doesn’t mean you have to feel guilty about eating it! The base has cinnamon graham crackers and a touch of ginger for a real taste of the Holidays.
Don’t forget that when you share your holiday baking traditions on social media using #CheersToTraditions, Clover will donate one product to a local food bank on your behalf. Here’s the full recipe, courtesy of Caroline Artiss.
Base:
Filling:
Toppings:
1
Preheat oven to 350f / 180c. You will need 1 8 inch spring form tin.
2
Start by making the base. Add the graham crackers to a blender and pulse until you have fine crumbs. Add to a bowl, then sprinkle in the ground ginger, and add the melted butter. Stir together then pour into the springform tin. Using the back of a spoon press the crumbs down to make a smooth base. Leave to one side.
3
To make the filling, simply add all ingredients to a blender or food processor and on a low speed blend until smooth. Pour filling on top of your base. Place the tin on a baking tray and pop into your preheated oven for 45 minutes.
4
Take out and leave to cool then place in the fridge to chill for a minimum of 2 hours. This is a great dessert to make the day before. Once it is chilled you can carefully remove the cheesecake from the tin and place onto a serving plate.
5
I like to spread a thick layer of caramel or dulce de leche on top, and then a sprinkle of chopped roasted pecans. Cut and serve up with a dollop of freshly whipped cream!