A savoury butternut cheesecake with sesame & cumin crust

It might sound unorthodox but creamy butternut cheesecake with a crispy cumin crust, paired with the spicy Warwick First Lady Red Blend could just be the most decadent thing you’ll make this winter.

Ingredients:

Makes: 1 x 22 cm cake | Prep: 30 mins | Cook: 65 mins | Serves: 12

For the crust
170 g whole wheat crackers
150 g butter, melted
5 ml ground cumin, toasted
100 g sesame seeds

For the cake
250 g ricotta, at room temperature
500 g medium fat creamed cheese, at room temperature
3 extra large eggs
5 ml sea salt
2.5 ml freshly ground black pepper
2 cloves garlic, roasted and mashed
500 ml cooked butternut puree
30 ml finely chopped chives
100 g toasted pumpkin seeds, to garnish
1 packet of crackers (optional)

Method:

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