Instructions

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.

This is a recipe by

Tatyana Zinchenko