Every time I make a vegetarian dish all dedicated meat eaters make a competitive dive for it and that often means no seconds for the vegetarians. So all I can say is make enough to feed all the troops.
This recipe is from a course I ran way back when I established my very first cookery school. That was when I was based in the Brisbane suburb of Highgate Hill. So it is fair to say I have been making this since at least 1993 and if my memory serves me correctly it came from the Rothbury Estate Vineyard in the Hunter Valley. It now carries my tweaks and inevitable improvements.
I did not have a computer in those days and painstakingly typed the recipes on a typewriter and took it to the printer for copying for my students. Such a lot of work went into preparation in those days and I don’t mean prepping and measuring out the ingredients.
This savoury cheesecake is easy and ideal for a light lunch with a salad. The original recipe had pine nuts in the mixture and sometimes I have put them on top but the accompanying sauce you make at the end is a such boost of flavour that it can overshadow the expensive pine nuts, so it does not matter if the pine nut cupboard is bare.
Note the sauce improves when made ahead so reheat to serve.
Click here for a PDF printer friendly recipe Pumpkin and Parmesan Cheesecake