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Pumpkin cheesecake.jpg

What do you need:

Bottom:

150 grams of almond flour
40 grams of melted coconut oil
5 dates
5drops of Greensweet liquid stevia almond

Filling:

1 small orange pumpkin
1 tsp ginger powder
1 tbsp vanilla extract (sugar free)
25 grams of coconut butter
500 grams of low-fat cottage cheese
10 drops of Greensweet liquid stevia almond
5 sheets of gelatin
1 cube of dark chocolate

This is how you make it:

Cut the pumpkin into wedges, remove the seeds and then cut it into cubes.
Bring this to the boil together with a little bit of water, the ginger powder, the coconut butter and the vanilla extract.
Stew this covered for 15-20 minutes until done for 15-20 minutes, remove the pan from the heat and put it in the food processor and mix it into a smooth puree.
If it is still very thin, you just put it in the pan and let it boil until a firm mass.
Let the pumpkin puree cool down well.

In the meantime, continue with the bottom, put all ingredients in a food processor and mix into a nice firm dough. Line a baking pan of your choice with baking paper and grease the edges with coconut oil. Then put this in the refrigerator.

When your puree has cooled down properly, you can continue with the filling.
Soak the gelatin as directed.
Weigh 250 grams of puree and mix this with the curd cheese and the stevia drops to a nice smooth mass.
Put 2 tablespoons of this mixture in a pan and heat it, then dissolve the well squeezed gelatin.
When the gelatin has dissolved well, mix it with the rest of the quark mixture and stir well.
Remove your bottom from the refrigerator and pour the mixture on top.
Then grate the block of chocolate over the cake and put it in the refrigerator for at least 3 hours so that it can set properly.

Enjoy your meal

Source: www.lifelivelove.nl