- Preheat the oven to 170oC, gas mark 3.
- Remove the base of a 21cm springform cake tin. Place a sheet of baking parchment over it and top with the ring of the tin and seal shut. Trim off excess parchment around the outside.
- Place the biscuits in a food processor and blitz to give fine crumbs, stir in the butter and pumpkin seeds and press into the base of the cake tin. Chill while you make the filling.
- Whisk the cream cheese, mascarpone, sugar, vanilla essence and eggs together until just combined and smooth, stir in the cream and sultanas and pour into the tin. Place the tin on a baking tray and bake for 30 minutes.
- Increase the oven to 180oC, gas mark 4 and cook for a further 35-40 minutes until just turning golden but the centre still has a slight wobble. Turn off the oven and leave the cheesecake inside until cooled. Chill overnight. Top with fresh berries to serve.
Cooks tip:
Add almond essence instead of vanilla and top with fresh cherries for an alternative. Try different biscuits such as ginger snaps or shortbread.
Ingredients:
Prep time: 20 minutes plus chilling
Cook time: 1 hour 10 minutes
Serves 8-10
150g digestive biscuits
75g butter, melted
25g Crazy Jack Pumpkin Seeds
500g cream cheese
150g mascarpone
200g caster sugar
2 tsp vanilla essence
4 medium eggs
100ml double cream
100g Crazy Jack Sultanas
Fresh berries to serve
