Pumpkin cheesecake

The above ingredients are for the cake. For the base: 60 gr almond flour, 60 gr oat flour, 50 gr butter, vanilla.

To make the base, simply melt the butter and mix it with the flours and vanilla. With the dough, cover the base and part of the sides of a 15 cm diameter mold. You can reserve a small amount and put it on baking paper or aluminum foil to decorate the cake. Cook in the air fryer at 180° for 6 minutes. It can also be in the oven for 12-15 minutes. Once cooked, let cool.

Put the gelatine to hydrate in a glass of cold water. Blend all the ingredients of the cake with a mixer, add the hydrated gelatine (if you dissolve it in 10 ml of hot milk it will be better) and continue mixing well until you get a creamy texture.

Place the mixture in the mold on the cookie base and refrigerate for a minimum of 2-3 hours. When serving, decorate with the reserved crumbled base on top.