A little different than usual. I tried using pumpkin to make the cheesecake base. And you know, it's even very ok.
Grate the pumpkin on a fine grater.
Add the egg, melted butter, a pinch of salt, sweetener, and spices, and whisk everything with a blender.
Add flour to the mass, mix and put in a mold, smooth.
Place the mold in the oven at 165 °C and bake for ~15 minutes.
Meanwhile, prepare the stuffing- whisk 3 eggs with both curds, vanilla, sweetener, and starch. In the end, stir in the raspberries.
Put the blended egg-curd mass with raspberries on the fried base and put it in the oven for another ~45 minutes.
Finished product weight 1150
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
