Spiced squash cheesecake

Place the squash chunks in a steamer and steam for 12-15 minutes, or until very tender. Pat dry with kitchen paper and blend in a food processor until smooth. Measure out 340g of the puree and set aside to cool.

Place 8 metal chefs’ rings onto a baking tray lined with greaseproof paper.

Crush the digestive biscuits and ginger biscuits in a clean food processor until they form fine crumbs. Stir in the melted butter until well combined. Divide the crumb and butter mixture among the chefs’ rings, pressing down firmly to make a base. Chill in the fridge for at least 10 minutes while you make the filling.

Soak the gelatine leaves in a bowl of cold water until soft and pliable. Squeeze out any excess moisture.

Place the cream and sugar into a small, heavy-based pan and gently bring to the boil, stirring occasionally until the sugar has dissolved. Whisk in the drained gelatine leaves until dissolved, then remove from the heat and set aside to cool.

In a medium bowl, beat together the cream cheese, lemon juice, cinnamon and nutmeg until smooth and well combined. Fold in the squash puree, followed by the cream mixture.

Pour the filling mixture into the prepared chefs’ rings, then return to the fridge for at least 30 minutes (preferably 3-4 hours), or until set.

To serve, carefully transfer the cheesecake to a plate and remove the ring. Dust over some ground cinnamon to serve.