
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

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.

2. Heat butter over water until melted

3.Pour the biscuit crumbs into the melted butter

4.Stir evenly

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.

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.

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

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

9.Grate half a lemon and set aside

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.

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

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.

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

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

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

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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