Roasted Butternut Squash, Sage & Goat’s Cheese Cheesecake

Name: Roasted Butternut Squash, Sage & Goat’s Cheese Cheesecake
Yield: 6-8
Ingredients: Hazelnut base; 100 g roasted hazelnuts; 60 g oatcakes or savoury crackers; 35 g melted butter; ½ tsp sea salt; Black pepper; Butternut squash cheesecake; 300 g butternut squash, peeled and cubed; 150 g soft goat’s cheese; 100 g full-fat cream cheese; 6–8 fresh sage leaves; 1 tbsp olive oil; 1 tsp honey; ½ tsp salt; Black pepper; Pinch of nutmeg; 2 gelatine leaves (or enough powdered gelatine to set about 500 ml); Whipped goat’s cheese topping; 100 g soft goat’s cheese; 80 g cream cheese; 2 tbsp double cream; 1 tsp honey; Pinch of salt; To decorate; A few thin wedges of butternut squash; 6–8 sage leaves; Handful of roasted hazelnuts, some halved; Finely grated Parmesan or Pecorino; Honey; Balsamic glaze, optional

Makes: one 10–12 cm tower, about 4–6 servings

plus 4 hrs chilling Serves 6-8

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60 g oatcakes or savoury crackers

35 g melted butter

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