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Savory Butternut Squash Cheesecake
3 large, Egg
1 tbsp., Almond Flour
1 tbsp., Psyllium Husk Powder
1 cup Pumpkin puree
2 cup, Heavy whipping
5 oz, Sharp Cheddar Cheese (grated)
Pumpkin spice mix
3 cup, Spinach
2 tbsp., Butter
Heat heavy cream in a saucepan, add spices and cheese.
Whisk until cheese is completely melted.
Remove from heat, let cool for a couple of minutes, add pumpkin puree.
Whisk in eggs, almond flour and psyllium husk. Let sit for 10 minutes.
Pre-heat oven (300F). Pour batter into a baking mold (do not use spring form to prevent leakage).
Bake cheesecake until the center is almost set (~45 min.). Let cool completely, refrigerate overnight.
Serve on a pillow of cooked spinach: chop spinach, sate it on butter for a couple of minutes adding salt and spices of choice.
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