Look forward to autumn with the color of golden autumn --- pumpkin cheese cake

Look forward to autumn with the color of golden autumn --- pumpkin cheese cake

Introduction:

"Pumpkin is a very healthy food, but I don't like it very much if I eat it like this. Today's cake combines the strong smell of cheese and the delicate smell of pumpkin, which makes people want to stop. Although autumn has already begun, it is still very hot, and the heat will last for a long time. I always look forward to when I can cool down. Golden yellow is the color of autumn. Use the color to imagine the arrival of cool autumn. "

Production steps:

Step 1: take the cream cheese out of the refrigerator and soften it in a large bowl.

Step 2: prepare digestive biscuits. The color of digestive biscuits bought this time is darker than that of last time, and the color contrast is better.

Step 3: put the biscuit into the fresh-keeping bag and grind it into powder with rolling pin.

Step 4: break as much as you can, so that it won't break when you cut it after baking.

Step 5: heat the butter to melt into a liquid.

Step 6: pour in the pressed biscuit.

Step 7: use tools or hands to mix butter and biscuit powder evenly. I use hands to feel more even.

Step 8: then pour the biscuits into the round mold, press the back of the spoon as flat as possible, and then refrigerate.

Step 9: add sugar to the cream cheese.

Step 10: beat the egg beater to a smooth state.

Step 11: add eggs and yolks to the cheese.

Step 12: beat well with the beater.

Step 13: steam the pumpkin well, steam for about 20 minutes after the fire, steam it soft, and then press the pumpkin into pumpkin paste.

Step 14: pour the pumpkin puree into the cheese paste and beat well with the egg beater.

Step 15: add the milk and stir well. The cheese paste is ready.

Step 16: pour the cheese paste on the bottom of the biscuit, put it in the oven and bake it in a water bath for 65 minutes.

Step 17: put the cake in the refrigerator for at least 4 hours and then cool it.

Materials required:

Cream cheese: 250g

Pumpkin puree: 135g

Egg: 1

Egg yolk: 1

Digested biscuit: 80g

Butter: 40g

Fine granulated sugar: 50g

Note: 1, the original formula and lemon dander and cinnamon, I did not add, because I do not like to add lemon dander, and cinnamon did not. Jun Zhi's biscuit base formula feels thick. I reduce the amount of biscuit and butter. 2. When steaming pumpkin, in order to avoid too much water, you can steam it with plastic wrap. But I still have water after steaming. Pour the water out and press it into mud. 3. I baked it for 65 minutes, but I think it can be extended. It depends on the oven at home.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet