Kabocha Pumpkin Cheesecake

Name: Kabocha Pumpkin Cheesecake
Yield: 583 g
Ingredients: Salt 1 회분(1/3작은술); Cinnamon Powder 2 g; Allulose Powder 40 스푼; Boiled Egg 90 개; Warehouse Organic Greek Yogurt Plain 100 g; Light Cream Cheese 150 g; Vabam Kabocha Pumpkin 200 g

711 kcal

#Low Sugar #Low Carb #Low Calorie

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Ingredients

Main ingredients

Salt 1 회분(1/3작은술)
Cinnamon Powder 2 g
Allulose Powder 2 스푼
Boiled Egg 2 개
Warehouse Organic Greek Yogurt Plain 100 g
Light Cream Cheese 150 g
Vabam Kabocha Pumpkin 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 102.2 g 48%

Protein 32.31 g 15%

Fat 35.63 g 37%

Serving size 583g

Cooking steps

1

Steam the kabocha pumpkin and let it cool.
2

Bring the cream cheese to room temperature.
3

Mix the kabocha pumpkin, cream cheese, sweetener, and eggs together.
4

Pour the batter into the mold.
5

Bake for 40 minutes in a preheated oven at 170°C (338°F).
6

Let it cool and slice for serving.

Kabocha Pumpkin Cheesecake

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