Pumpkin Cheesecake

Pumpkin Cheesecake

Introduction:

Production steps:

Step 1: steam the pumpkin and set aside 140 grams. Cut out the eyes, nose and mouth from the skin.

Step 2: soften the cream cheese at room temperature, spread it in the egg beater, add yogurt and beat well with the egg beater.

Step 3: add the sugar and beat well with the egg beater.

Step 4: add 140 grams of steamed pumpkin and stir well with a scraper.

Step 5: add the eggs and stir well with a scraper.

Step 6: add a few drops of vanilla essence and stir well.

Step 7: add cream and corn starch, stir well.

Step 8: pour into the mold and put on the cut eyes, nose and mouth. The mold is covered with tinfoil.

Step 9: preheat the oven 170 degrees. Put the mold into the hot water baking pan, bake in the oven at 170 ° for 50 minutes.

Materials required:

Steamed pumpkin: 140g

Cream cheese: 250g

Yogurt: 50g

Granulated sugar: 75g

Eggs: 2

Cream: 100g

Corn starch: 15g

Pumpkin skin: right amount

Vanilla extract: moderate

Note: 6 molds with a diameter of 10cm can be made.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet