Butternut squash and spice cheesecake

Makes one 23 cm cake

For the cake base

• 100g whole hazelnuts
• 25g unsalted butter
• 25g light brown soft sugar
• 0.5 tsp sea salt
• 1 tsp ground cinnamon
• 200g biscuit

For the filling

• 1 butternut squash
• 375g full-fat cream cheese
• 265g caster sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 0.5 tsp ground cardamom
• 3 eggs
• 2 tbsp plain flour
• 150g soured cream

For the topping

• 300g soured cream
• 50g caster sugar
• 0.5 vanilla pod

Step 1
Heat the oven to 240C/465F/gas mark 9, and line a loose-based 23cm cake tin with baking paper.

Step 2
Cut the squash in half (leave the skin on) and scoop out the seeds.

Step 3
Wrap loosely in foil and roast cut side up for 40-50 minutes, until the flesh is soft.

Step 4
Scoop the flesh into a bowl and mash (for a super-smooth finish, pass through a potato ricer).

Step 5
You can do this up to a day in advance; keep the mash, covered, in the fridge.

Step 6
Turn down the oven to 180C/350F/gas mark 5.

Step 7
Roast the hazelnuts on a tray for eight minutes, then rub with a clean tea towel to get rid of some of the papery skins.

Step 8
Crush the nuts to a rough crumb (by hand or in a food processor).

Step 9
Melt the butter in a small pan.

Step 10
Put the nuts and other base ingredients in a bowl, pour in the butter and stir to combine.

Step 11
Tip into the prepared tin and spread to cover the base.

Step 12
Flatten it a little, but don’t compress it too much, then bake for 10 minutes.

Step 13
Set aside to cool.

Step 14
Put the cream cheese, sugar and spices in a mixer with a paddle attachment (or, if making by hand, in a bowl using a large spoon), and work at medium speed to combine.

Step 15
Add the eggs one at a time, making sure each one is incorporated before adding the next, then add the squash puree, flour and soured cream, and mix well.

Step 16
Pour over the base, bake for 25-30 minutes, then remove and rest for 10 minutes.

Step 17
For the topping, mix the cream with the sugar and vanilla seeds until you have a smooth paste.

Step 18
Pour over the top of the baked cheesecake, making sure not to pour it all in one spot, otherwise its weight may make it sink in.

Step 19
Use the back of a spoon or a spatula to spread the mix evenly over the cake, then bake for 10 minutes more.

Step 20
Remove, cool and refrigerate for at least six hours (or overnight) before cutting and eating.

Step 21
To order a copy for £20, go to bookshop.