How to make pumpkin yogurt light cheesecake

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  1. Prepare the materials, steam the pumpkin in a pot, the sugar should be 80 grams, I made a mistake, divide it into two portions of 20 grams and 60 grams

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  2.Separate egg white and egg yolk

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  3.Add 20 grams of white sugar to the egg yolks and stir evenly

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  4.Pour in vegetable oil and yogurt, add steamed pumpkin and stir into pumpkin puree.Stir evenly

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  5.Sift in the flour and cornstarch and stir into a fine batter

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  6. Beat the egg whites until wet peaks, add the remaining sugar in three batches

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  7.Add one-third of the egg whites into the batter and stir evenly

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  8.Add the remaining egg whites and continue stirring

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  9. Load into the mold , shake it lightly a few times to shake out the bubbles.If it is a live-bottom round mold, please wrap a layer of tin foil around the mold

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  10.Add 1.5 cm of water into a deep baking pan, put it into the mold, and then put it into the preheated oven at 120 degrees for 100 minutes

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  11.Do not open the oven after the time is up.Wait until the oven temperature drops to room temperature before taking it out and placing it in the refrigerator for a while for better taste