Pumpkin Cheesecake

Pumpkin Cheesecake

Introduction:

"I've always wanted to be your pumpkin cheese, but I haven't started with cinnamon powder, and it's been delayed so far. The bottom of sponge cake was used to remove the remaining raisins and sponge cake, and sugar was removed as usual, because it didn't want to be too sweet. "

Production steps:

Step 1: prepare materials

Step 2: pour the cream cheese softened at room temperature into a large bowl,

Step 3: beat with egg beater until smooth and free of particles

Step 4: add eggs and yolks

Step 5: stir evenly

Step 6: add pumpkin puree

Step 7: beat evenly

Step 8: add milk, cinnamon and lemon peel

Step 9: stir evenly

Step 10: spread the sponge cake on the bottom of the mold

Step 11: pour in the pumpkin cheese paste

Step 12: put it in a hot water pan, put it in a 160 degree oven, middle layer, bake for 1-2 hours,

Step 13: the surface is golden

Step 14: cool and refrigerate for more than 4 hours

Step 15: remove

Step 16: demould and simply decorate

Materials required:

Cream cheese: 250g

Egg: 1

Egg yolk: 1

Pumpkin puree: 135g

Lemon dander: half a

Milk: 30g

Cinnamon powder: 1 / 4 tsp

Note: Cinnamon powder has a unique flavor, can increase the flavor, do not like it, can be omitted. Using microwave oven to make pumpkin puree can avoid too much moisture in pumpkin puree. The inner wall of the mold is surrounded by a circle of baking paper, which is convenient for demoulding

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet