Sugar-free pumpkin cheesecake

1. Cottage cheese – 550 g Eggs – 2 pcs. Prebiosvit – 10 g (10 measuring spoons) Starch 1.5 tbsp. Vanilla sugar 2. Pumpkin 600 g (boiled or baked in the oven, whipped with a mixer) Prebiosvit – 10 g (10 measuring spoons) Starch – 1.5 tbsp. Vanilla sugar Orange zest 1.5 tbsp.

Mix everything, first beat the cottage cheese and pumpkin mass separately with a mixer until smooth.

Put 2 tablespoons of white and yellow alternately into a greased mold.

Bake for 55 minutes at 180 '.Pumpkin Cheesecake Without Sugar

Let it cool completely. Only then can you cut into slices.

Delicious!!!