Marbled cheesecake & squash squares
Ingredients
for 16 pieces
400 g | double cream cheese |
30 g | sugar |
¼ tsp | bourbon vanilla sugar |
30 g | white flour |
180 g | butter, cut into pieces, soft |
250 g | cane sugar |
320 g | pumpkin puree |
1 | egg |
250 g | white flour |
1 tsp | salt |
1 tsp | cinnamon |
1 tsp | baking powder |
¼ tsp | bourbon vanilla sugar |
How it's done
Cheesecake mixture
In a bowl, mix the cream cheese, sugar, vanilla sugar and flour until smooth.
Squash cake mixture
Place the butter, sugar and puree in a bowl, mix using the whisk attachment on a mixer. Add the egg, mix in. Combine the flour, salt, cinnamon, baking powder and vanilla sugar, mix in.
Marbling
Transfer ¾ of the squash cake mixture to the prepared tin. Top with the cheesecake mixture, spread the remainder of the squash cake mixture on top with a spoon. Create a marble effect by running a toothpick through the mixture in a spiral motion.
To bake
Approx. 40 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool in the tin, cut into squares.
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