roast pancake of albumin and pumpkin
62 recipes
Cheesecake at the pumpkin
ingredients
servings
2
Pumpkin
100 grams
Rusks
20 grams
Honey
5 grams
Greek lowfat yogurt
30 grams
Peanut butter
15 grams
Dark chocolate, without milk
20 grams
Cinnamon
to taste
Nutmeg
to taste
Ginger powder
to taste
Desserts from Italy
Cheesecake at the pumpkin
Cheesecake at the pumpkin
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious cheesecake with uncooked pumpkin, ideal for those who love the zuccatipica of these months
preparation
step 1
Chop the two roasted slices, then add the peanut butter and honey.
step 2
Insert into the corkfish (9 cm on a plate and if possible lined with acetate foil) the mixture and compact the base well and place in the refrigerator.
step 3
Dissolve the dark chocolate in a bain-marie or microwave and add over the base of sliced cheese and leave in the fridge.
step 4
Cut the pumpkin into small pieces and cook it in a pot with water, adding cinnamon, ginger and nutmeg as desired. Cook until it softens and smooths.
step 5
Once cool add Greek yogurt (sweetened if you want) and add to the base.
step 6
Leave it all night in the fridge and then 20 minutes in the freezer. Store in a refrigerator.
