Pumpkin Cheesecake

2024-06-24 19:41:11  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve eyesight
Butter: activate blood circulation and remove blood stasis

Ingredients

Cream cheese ( 250g )
Egg yolk ( 1 )
Digestive biscuits ( 100g )
Eggs ( 1 )
Pumpkin puree ( 140g )
Milk ( 30ml )
Butter ( 50g )
Lemon zest ( Half )
Caster sugar ( 50g )

How to make pumpkin cheesecake

  • Pumpkin Cheesecake Recipe Illustration 1

    1.Crush the digestive biscuits with a food processor.The more crumbly the better, if you don’t have a food processor, put the biscuits into a plastic bag and use a rolling pin to crush them.

  • Pumpkin Cheesecake Recipe Illustration 2

    2. Heat butter over water until melted

  • Pumpkin Cheesecake Recipe Illustration 3

    3.Pour the biscuit crumbs into the melted butter

  • Pumpkin Cheesecake Recipe Illustration 4

    4.Stir evenly

  • Pumpkin Cheesecake Recipe Illustration 5

    5. Stir evenly Spread the biscuits and butter evenly in a six-inch mold, press it tightly and put it in the refrigerator.Just harden.

  • Pumpkin Cheesecake Recipe Illustration 6

    6.Put the pumpkin in the microwave for about 5 minutes, or steam it in a pot (required Cover the lid or steam will fall in).I think it is better to put less moisture in the microwave.

  • Pumpkin Cheesecake Recipe Illustration 7

    7. Also put the cooked pumpkin into a food processor and smash it into pieces.

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    8. Soften the cheese in insulated water.If the temperature is high, use room temperature to soften it.

  • Pumpkin Cheesecake Recipe Illustration 9

    9.Grate half a lemon and set aside

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    10. After the cream cheese is softened at room temperature, add fine sugar and beat with a whisk until smooth and grain-free.Add eggs and egg yolks, and whisk Whip the eggs and cheese until they are completely combined, pour in the pumpkin puree, beat evenly with a whisk, pour in the milk and lemon zest, and whisk again to form a cheesecake batter.

  • Pumpkin cheesecake recipe 11

    11.Pour the cheesecake batter into the mold that has been lined with digestive biscuit base

  • Pumpkin Cheesecake Recipe Illustration 12

    12.Put the mold into the baking pan, pour hot water into the baking pan, the height of the water is about 1/2 the height of the cheesecake batter.Put the baking sheet into a preheated 160-degree oven and bake for about 1 hour.

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    13. Until the cake is completely solidified, has no fluidity when touched by hand, and the surface is slightly golden.Ready to bake

  • Pumpkin Cheesecake Recipe Illustration 14

    14. To make a mirror surface, add 50 grams of sugar and 20 ml of cold boiled water into the pot together Simmer slowly, do not stir, pay attention, the sugar water will thicken and change color, turn off the heat

  • Illustration of how to make pumpkin cheesecake 15

    15. Spread the cooked caramel evenly on the cake body and refrigerate for 4 hours

  • Pumpkin cheesecake Illustration of practice 16

    16.Pumpkin cheesecake taken out of the refrigerator after four hours

Tips

Pumpkin cheesecake uses a larger amount of pumpkin.The combination with cream cheese will not let the pumpkin take away the taste of the cheese, but will actually sublimate the taste of the cheese.

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