Of all my pumpkin dishes, they are by far my favorite desserts, as pumpkin naturally gives a sweet taste and so we need very little extra sugar or sweetener. I have to say that there have been many attempts at baking with pumpkin, but for this recipe that I present to you today, it could be said that it is already "next level", because it is really the result of several attempts. So far, the cottage cheese cake has included skimmed cottage cheese or Greek yoghurt with 0% fat, which of course has a bad effect on the texture of the dessert. I experienced real culinary enlightenment when I realized that creaminess can restore this orange miracle, which has been one of my favorite ingredients for some time.
Not to be too long-winded, as I am obviously emotionally attached to pumpkins, it will be best to start with today’s recipe. For the cake, I used a 17cm diameter baking pan because I wasn’t sure if the dessert would work. In the end, I was sorry I didn’t use as much as 30cm. It is a recipe that is a reworking of traditional American, of course with a few changes of ingredients. The final product is thus almost sugar-free and has a much lower fat content. I eat it piece by piece, and at the end of the day I pretend not to notice that I smeared half of it myself.
Ingredients
80g ground Nestle Fitness flakes or similar20g whey protein, vanilla flavor (optional) 40g of virgin coconut oil (At this point I really recommend using oil and not ordinary coconut fat for baking. The oil adds coconut flavor and thanks to it the lower crust just melts in your mouth when baked.)
Ingredients for the central part:
140g chilled Hokkaido pumpkin (it is best to bake it in the oven on baking paper at about 205 degrees for about 30-40min) 200g of skimmed cottage cheese or low-fat Greek yogurt 100g of light cream cheese 100g of protein 10g sugar or 20g Sugarsweet 1: 2 sweetener 30g whey protein, vanilla flavor OR 30g sugar OR 15g sweetener sugarsweet 1: 2
Process:
- Preheat oven to 150 degrees.
- Grind the ingredients for the crust in a blender, then shape the bottom layer with your hands and place it on the bottom of the baking pan that you previously greased.
- Mix the ingredients for the centerpiece. It is recommended that all ingredients are at room temperature (especially cream cheese) as this mixes better with each other.
- Bake for about 40-50 minutes, or just so long that the core of the cheesecake doesn’t look runny. You can help yourself with a toothpick test. Be careful not to bake for too long, otherwise the cake will dry out.
