150g savoury biscuit crumbs
100g melted butter
1 teaspoon of chopped rosemary needles
500g peeled butternut cubes
2 teaspoons olive oil
2 teaspoons rosemary needles
Salt and pepper
1 teaspoon of brown sugar
2 eggs, beaten
1 cup of cream
300g ricotta cheese
1 cup of grated mature cheddar cheese
Â¼ teaspoon of freshly grated nutmeg
2 cloves of crushed garlic
BURNT SAGE BUTTER SAUCE
15 fresh fleshy sage leaves
BASE: Mix the crumbs, butter and rosemary together. Press the mixture into a 20cm springform baking tin, and set till firm in the fridge.
FILLING: Preheat the oven to 180°C. Toss the butternut with the olive oil, rosemary, salt, pepper and sugar, and roast till tender – about 20 minutes. Remove from the oven and set aside.
Blend together the eggs, cream, ricotta, cheddar, nutmeg and garlic, and spoon over the biscuit base. Bake at 180Â°C until set; approximately 35 to 40 minutes.
SAUCE: Just before the cheesecake is ready to come out of the oven, prepare the sage butter sauce. Heat the butter in a pan until it begins to foam. Add the sage and cook until the butter starts to go nutty and brown, and the leaves are crisp
Serve the cheesecake warm with some burnt sage butter, or cold with a large green salad.