Pumpkin Cheesecake

Pumpkin Cheesecake

Introduction:

"It's delicious after such a long time. This is the first time my father praised me.. so happy. Roar, it's delicious. "

Production steps:

Step 1: digest a box of biscuits. Pour it into the fresh-keeping bag and crush it with a rolling pin

Step 2: as shown in the figure

Step 3: melt the butter with water

Step 4: add the biscuits to the butter

Step 5: stir well, it's delicious

Step 6: shovel the rice into the mold and compact it. Refrigerate

Step 7: cream cheese with sugar, heat in water, stir until no particles.

Step 8: steam pumpkin slices or heat them in microwave for 5 minutes

Step 9: weigh after passing the water

Step 10: add two eggs to the cream cheese. Stir to make it mixed evenly

Step 11: add pumpkin puree and milk

Step 12: add corn starch and stir well

Step 13: pour the cake paste into the bottom mold of the frozen biscuit. Put a plate of water at the bottom of the oven, heat up and down 160 ℃, bake at the bottom for 50 minutes

Step 14: bake and cool, then refrigerate overnight. My mother said, don't put it in the refrigerator just after baking, it's not good for the refrigerator.

Step 15: forget to say! Grease the edge of the mold. My brush is broken, but it's still not very good when demoulding. It's a little bit broken.

Materials required:

Pumpkin puree: weigh 130g after steaming

Cream cheese: 250g

Eggs: two

Digested biscuits: a box of 90g

Milk: 30g

Butter: 35g

Corn starch: 35g

White granulated sugar: 50g

Note: remember to brush softened butter on the edge of the mold.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet