HOW TO DO IT

1. Heat your oven to 160°C/325°F/gas mark 3. Line the base of a 23cm spring-form cake tin with baking parchment and thoroughly grease the sides. 

2. Start by making the base: blitz all the biscuits and the sugar to a medium fine crumb in a food processor. Melt the butter, add to the biscuit crumbs and pulse until just mixed. Tip the mixture into the lined cake tin, then press it evenly into the bottom of the tin. Bake for 10 minutes, then remove from the oven and leave to cool. 

3. Turn the oven up to 180°C/350°F/gas mark 4. Wipe out the bowl of the food processor, then tip in the cream cheese, sugars, miso paste and vanilla seeds. Blend for a minute or so until smooth, scraping down the sides of the bowl. Add the pumpkin purée, eggs and yolks and blend again until smooth, making sure you scrape down the sides of the bowl once more. 

4. Tip the mixture into the cake tin and bake for 15 minutes, then reduce the heat to 110°C/225°F/gas mark 1/4 and bake for a further 50 minutes to 1 hour and 10 minutes. It’s ready when set around the edges and slightly wobbly in the centre. 

5. Remove from the oven and leave the cheesecake to cool in its tin on a wire rack for an hour or so. Then run a knife around the edges of the tin, carefully remove the ring and slide the cheesecake on to a plate. Leave to cool completely before serving – at least 4 hours, if not overnight in the fridge. 

6. Serve with whipped cream. 

Tips

Pumpkin purée is very easy to make yourself, and the superior flavour of your cheesecake will be your reward. Simply roast 750g of pumpkin, skin on, in chunks, covered in oil, in a preheated oven, 200°C/400°F/gas mark 6, for about 40 minutes to 1 hour – the length of time will depend on your pumpkin. When it’s cooked, allow it to cool for a little while, then peel off the skin and blitz the flesh in a food processor. However, if you’re feeling lazy, you can simply buy it in a tin! 

Sometimes cheesecakes will ‘crack’ when cooked – it depends on your oven. Don’t worry if this happens – it won’t affect the flavour of the finished product.