Honeynut Squash Cheesecake
- 1 honeynut squash
- 8 ounces cream cheese
- 1 1/2 cups sugar
- 3 eggs
- 1 egg yolk
- 1/4 cup crème fraiche
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg, freshly grated
- 1/8 teaspoon cloves
- 1 tablespoon flour
- 1 teaspoon vanilla
- Housemade granola, your recipe
- Pomegranate seeds, to garnish
Slice squash, scoop out seeds for another use, and roast in a preheated 350°F oven for 30 to 45 minutes or until almost fork-tender. Remove a small section to dice for a garnish, return squash to the oven and bake until fork-tender. Cool and transfer 15 ounces of squash to a food processor; mix until smooth.
Using paddle attachment in a standing mixer, beat the cream cheese until smooth and add sugar, eggs, yolk, Crème fraîche, and spices; beat until smooth again. Add flour and vanilla and mix until combined.
Pass mixture through a chinois. Scoop batter into desired silicon molds or cake pan and bake in a hot water bath at 325°F for 40 minutes. Check that the cakes have minimal “wobble” after 40 minutes and are properly set.
Remove from oven, cool and chill to allow cheesecakes to set up. Freezing slightly allows for easy unmolding. To plate, serve with granola, pomegranate and diced squash. Makes 6 to 8 individual cheesecakes.
Pastry Chef Lauren Scully, The Lakehouse, Seattle, WA, from Food Fanatics Magazine