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Pumpkin Cheesecake "Gentle"

Cheesecake with pumpkin? Why not? I know it has an infinite number of variations and I'm looking for my ideal! And this is one great delicious variation!

Pumpkin cheesecake Gentle
Servings6 Serving
Category, DifficultyEasy
Ingredients for the Base
 100 g Milk 2%
 80 g Corn flour
 50 g Peanut flour
 20 g Cocoa
 10 g Extra virgin olive oil
 Sweetener
 A pinch of salt
Ingredients for filling
 2 Eggs
 250 g Pumpkin
 250 g Fresh cheese Ricotta Lago Maggiore 6%
 100 g Skimmed curd (ideal if it is culinary "White" curd)
 30 g Orange juice
 1 Orange peel
 20 g Whey protein
 ½ tsp. Cinnamon
 ½ tsp. Nutmeg
 ½ tsp. Ginger
 1 tsp. Turmeric (for color enhancement)
 Sweetener
Directions
1

First, make the pumpkin - cut into small pieces and put in the microwave for 6 minutes to soften. Or cook in a saucepan / oven.

2

Finished dough: mix all the dry ingredients and sift into a bowl.

3

Mix milk, oil, sweetener and add to flour. Knead the dough and put it in the refrigerator until the filling is ready.

4

Blend all the filling ingredients.

5

The dough is put into shape: I use a metal ring to create a foil "bottom". Make a "basket" of dough with edges ~ 4 cm high.

6

Pour the filling mass on top.

7

Place the dish in an oven preheated to 130 degrees on a baking sheet, pour a little water.

8

Bake for ~ 1 hour - depends on the oven. Leave to cool in the oven.

9

I decorated it with icing (20g sugar-free chocolate + 30g milk) and berries.

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Nutrition Facts

Finished product weight 1020

Servings 6


1 serving contains
Calories 223
% Daily Value *
Total Fat 8.5g14%
Total Carbohydrate 23.5g8%
Protein 12.8g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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