Cheese casserole with pumpkin

Light

60 minutes

4 servings

Cheese casserole is universal. It can be prepared with raisins, dried apricots, add fresh mint leaves or vanilla, and even make a salty version with sweet pepper and fried onions. You can cook a casserole in a steamer, slow cooker, and bake in the oven – it all depends on your taste preferences.

Ingredients

	500 g of cheese
	2 eggs
	10 g of poppy seeds
	100 g of sugar
	100 g of yogurt
	3 tablespoons of starch
	vanilla
	800 g of pumpkin puree
	lemon peel
	100 g sour cream

Nutritional information

69g Squirrels

52g Carbohydrates

31g Sugar

24g Fats

700 kcal Calorie

Cooking

Beginning

For the cheese layer, steam poppy seeds in boiling water. Mix all the ingredients thoroughly. Adjust the thickness by adding yogurt, the mixture should have the consistency of sour cream.
Boil the pumpkin for 15 minutes, beat the pulp into puree and divide into two parts of 800g and 200g. Combine all the ingredients for the pumpkin and cheese layer.
Line the bottom of a removable baking dish with parchment. Grease the mold with coconut (cream or refined vegetable) oil.

Cooking

Place the cheese and pumpkin layers one by one, strictly in the center, one tablespoon at a time. When the layers are finished, tap the casserole dish on the table a little so that the mass is distributed evenly throughout the dish.
Send to the oven heated to 180 ° C for 55-60 minutes.
Meanwhile, prepare the filling. Combine pumpkin puree, sour cream and sugar in a bowl.
After 55-60 minutes. remove the casserole from the oven and spread the filling evenly over the surface of the casserole with a spoon and bake for another 7-10 minutes.