Using a food processor, crumble the biscuits until fine in texture, add the butter and mix until fully combined. Alternatively, put the biscuits into a sealable plastic bag and crush with a rolling pin until fine in texture. Transfer into a bowl and combine with the butter.
Lightly grease a 21cm spring form pan and press the crumbs into the bottom of the pan. Keep the pan in the fridge until needed.
Cook the butternut in the milk and water in a pot on a hot stove until soft. Tilt the lid of the saucepan to avoid spillage.
Use a stick blender to purée the butternut while it is still in the pot. Make a paste with maize meal and boiling water. Remove the pot from the stove and whisk the paste with the puréed pumpkin.
Lower the heat, and return the pot to the stove. Cover with the lid and cook for 2 minutes.
Remove the pot from the stove, and whisk in the sugar, salt, spices and cream cheese.
Dissolve the gelatine in boiling water until smooth. Add to the isijingi mixture in the pot and set aside.
Pour the isijingi mixture onto the crust in the spring form pan, cover with cling wrap and refrigerate for 6 hours, preferably overnight.
Release the side of the pan, gently remove the cheesecake and place on a serving plate. Slice into wedges.
In a small saucepan, combine the raspberries, water, sugar, lemon juice and rind.
Heat to boil on a hot stove and then reduce the heat to allow the mixture to simmer for about 5 minutes or until a syrup is formed.
Remove from the heat and set aside to cool.
Serve the cheesecake slices with raspberry compote and garnish with fresh raspberries.
Recipe reprinted with permission of MzanziStyleCuisine, courtesy of Nederburg.