Squash cheese cake with mascarpone and roasted walnuts



300g squash

30g roasted walnuts to sprinkle


From the cupboard:

250g mascarpone

4 eggs

120g sugar

250g digestives

100g butter

Double cream for decoration



  1. Bake the squash and blend it with hand blender
  2. Add the mascarpone, sugar and eggs into the squash mixture and keep blending.
  3. To make the base, melt the butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
  4. When the base is ready pour over the squash mixture and bake at 160 degrees for 35-40 min.
  5. Sprinkle the cake with roasted walnuts and serve with drizzle of double cream