Butternut and cinnamon cheesecake recipe

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This recipe is inspired by Julia Levy-Twomey who posted a version of this cheesecake on a social media group. Her opening gambit was ‘I’m Jewish and I have New York in my veins…’ before outlining how to pressure-cook the perfect cheesecake. That’s the sort of commendation that sparks intrigue on my part and all I can say is that I am so glad she posted the original version, because this cheesecake is dreamy. My version is gluten-free, too.

  • Yield: 8 Servings


  • 5½ oz (160 g) gluten-free oatcakes
  • 1½ tablespoons (20 g) coconut sugar
  • 5½ tablespoons (80 g) butter, melted
  • 2 tablespoons coconut flour
  • 1 teaspoon ground cinnamon, plus extra for dusting
  • a pinch of salt
  • 5½ oz (150 g) puréed steamed butternut squash
  • 1¼ cups (250 g) cream cheese
  • 5 tablespoons (60 g) coconut sugar
  • 3 eggs
  • 15-cm/6-in diameter deep, round springform cake pan
How to Make It
  1. Line the base of the cake pan with baking parchment.
  2. For the base, in a food processor, grind the oatcakes and sugar to a powder, then add the melted butter and process again. Push this into the base of the cake pan, using the back of a cold spoon to achieve an even spread.
  3. Put all the topping ingredients into your food processor and combine. Pour into the cake pan over the base. Wrap one sheet of foil over the pan, covering the top fully so the folds of foil are under the pan. Place the trivet in the multi-cooker and pour water into the pot up to trivet level. Place the cake pan on the trivet.
  4. Secure the lid in place and set to Manual or High Pressure for 50 minutes. At the end of cooking, use the NPR method. Leave to cool, then pop in the fridge for an hour before serving. Dust with cinnamon just before serving.

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