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For those who love cheesecake but do not want to give up their silhouette. I suggest this recipe that combines flavor and lightness
Let's start with the pumpkin. Peel it and cut it into pieces, then cook it in 60 g of water for 20 minutes. Let it cool.
Prepare the base by blending the biscuits and sugar. Melt the butter and mix it into the biscuits. Spread the mixture over the base of the pan lined with baking paper, level it and let it rest in the fridge for at least 30 minutes.
Prepare the cream cheese filling by putting the cold pumpkin, the spreadable cheese and the sugar in the blender. Add the ginger, salt, lemon juice and eggs and blend until you get a smooth mixture.
Pour the cream cheese filling over the biscuit base and bake for about 50 minutes in a preheated oven at 190 degrees.
Let it cool slightly and decorate with sprinkles. Let it set in the refrigerator before serving.
Baking paper
Blender
24 cm tin
Keeps in the refrigerator for 4-5 days
Italia
| Energy (kcal) | 304.76 |
| Carbohydrates (g) | 25.63 |
| of which sugars (g) | 17.33 |
| Fat (g) | 19.19 |
| of which saturates (g) | 10.87 |
| Protein (g) | 8.91 |
| Fibre (g) | 0.67 |
| Salt (g) | 0.52 |
