Pumpkin, caramel & ginger baked cheesecake

Preheat the oven to 180ºC, gas mark 4. Toss the pumpkin or squash in a large roasting tin with the oil and roast for 1 hour-1 hour 30 minutes, until tender. Turn the oven off. Set aside to cool, then scoop the flesh into a food processor and whizz to a smooth purée.

Lightly grease the insides of a 23cm springform cake tin with butter and wrap the outside well with 2 sheets of foil, so it comes up the sides

Melt the butter then, in a food processor, whizz the ginger biscuits to a fine crumb. Mix in the melted butter and evenly press into the tin, so it comes a few centimetres up the sides; set aside. Put the soft cheese, cornflour and sugars in a large mixing bowl and, using electric beaters, beat until smooth and light. Beat in the eggs, pumpkin purée and double cream until smooth. Finally add the vanilla, ginger and sea salt. Mix together, then pour into the prepared cake tin. Heat the oven to 180ºC, gas mark 4.

Bring a kettle of water to the boil. Put the cake tin in a high-sided roasting tin and put in the oven, then carefully pour enough boiling water into the tin so that it comes almost halfway up the sides – don’t get any on the cheesecake. Bake for 1 hour. You want the cheesecake to be just set, with a very slight jiggle. If it is too wobbly, give it an extra 5-10 minutes. When it is ready, turn off the oven, leave the door ajar and allow the cheesecake to cool in the oven for 1 hour. Remove from the oven, cool to room temperature, then put in the fridge to firm up, ideally overnight, before serving. To serve, warm the caramel sauce according to pack instructions and drizzle over the cheesecake.