Halloween - Pumpkin Cheesecake

Halloween - Pumpkin Cheesecake

Introduction:

"My mother-in-law's own pumpkin has given me a lot, just taking the opportunity of Halloween to consume some. To tell you the truth, the pumpkin cultivated at home is really sweeter than the one outside. Even if it's not used to make cheesecake, it's also super delicious when steamed. I eat a few mouthfuls of it from time to time while I'm making it

Production steps:

Step 1: prepare materials.

Step 2: after the pumpkin is peeled and seeded, cut it into small pieces and steam it (or put it in the microwave oven for two or three minutes until it is thoroughly cooked. When steaming, drain out the water and try not to make the pumpkin mud too wet)

Step 3: soften the cream cheese and butter at room temperature (or with hot water, or put it on the top of the steaming pumpkin pot to soften it slowly with steam). Add in the sugar and beat it to a smooth state with an egg beater.

Step 4: add the yolk and beat with the beater until the egg and cheese are completely blended.

Step 5: pour in the cooled pumpkin puree and beat with an egg beater to make a cheese paste.

Step 6: sift in the flour and mix well.

Step 7: take a clean basin, add a few drops of lemon juice to the protein, and beat the protein to the wet foaming state. When lifting the egg beater, there is a small vertical hook to make it a protein paste.

Step 8: mix the pumpkin cheese paste and protein paste together to form cheese cake paste and pour into the mold.

Step 9: put the mold into the baking tray, and pour hot water into the baking tray. The height of the water is about 1 / 2 of the height of the cheesecake paste. Put the baking tray into a preheated oven and bake for about 20-25 minutes until the cake is completely solidified and the surface is slightly golden.

Step 10: after the cake is out of the oven, demould it after cooling. Finally, squeeze the melted chocolate on the surface of the mold.

Materials required:

Cream cheese: 226g

Butter: 70g

Peeled pumpkin: 150 to 180 G

Protein: 2

Egg yolk: 2

Fine granulated sugar: 40g

Low gluten flour: 60g

Lemon juice: a few drops

Dark chocolate: a little

Note: 1. The amount of sugar can be moderately added or reduced according to the sweet and greasy degree of your pumpkin and the sweet and greasy degree you like. 2. If the method of steaming pumpkin is adopted, the bowl of steaming pumpkin should be covered or covered with fresh-keeping film, so as to avoid the water vapor in the steamer entering into the pumpkin bowl, resulting in the excessive moisture in the pumpkin mud (if it is too large, the excess moisture can be filtered out directly with a leaky net). 3. If the butter, cheese and butter melt too slowly at room temperature, you can use the rising steam of steamed pumpkin to melt them as I do. 4. This mold has not done anti sticking treatment, but it would be better to wait for cooling before demoulding.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor