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Cheesecake with raspberries and pumpkin
A little different than usual. I tried using pumpkin to make the cheesecake base. And you know, it's even very ok.
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This is one fantastically light and delicious cake - soft coconut milk cream, grillage and fresh raspberries!
Stir in egg yolks, sweetener, vanilla, lemon juice, coconut flakes, cornstarch.
Stirring constantly, heat the milk until the mass begins to thicken. Set aside to cool - stir occasionally.
When the cream has cooled, and become thick, it is visually divided into 3 equal parts and smeared between tortillas. Put raspberries on top (I cut them in half) and pressed them into the cream. Sprinkle with grillage (10 g in each round).
Top Sprinkle with coconut flakes and decorate with raspberries.
That's it! Enjoy life!
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Finished product weight 650
Servings 4
* 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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