How to make pumpkin cheese cake

Pumpkin Cheesecake

Material: (6-inch circular mold)

How to make pumpkin cheese cake

Cookie bottom: 40 g butter, whole grain digested biscuit or 90 g Oreo (best with Oreo, pumpkin black and clever)

How to make pumpkin cheese cake

Cheese paste: 210 g pumpkin, 16 spoons of salt, 14 spoons of cinnamon powder, 250 g cream cheese cheese, 40g of original yogurt, 45g of fine sugar, 1.5 eggs (1 tablespoon 5ml)

How to make pumpkin cheese cake

I don’t have a 6-inch die with a live bottom, only 17cm

How to make pumpkin cheese cake

We made 300 grams of cheese, and the weight was as follows:

How to make pumpkin cheese cake

Biscuit bottom: 40g butter, whole grain digested biscuit or Oreo 90g (1 pack)

How to make pumpkin cheese cake

Cheese paste: 220g pumpkin, 14 spoons of salt, 14 spoons of cinnamon powder, a little bit added, 300g cream cheese cheese, 40 g of original yoghurt, 60 g of fine sugar, 2 eggs (1 tablespoon 5ml)

How to make pumpkin cheese cake

The practice of pumpkin cheese cake

How to make pumpkin cheese cake

1. lay oil paper on the bottom of the movable bottom mold, spread the flour with butter around, and shake off the excess powder

How to make pumpkin cheese cake

2. add butter to biscuit after water separation and melt, mix well

How to make pumpkin cheese cake

3. pour biscuit into the mold, compact, refrigerate for 15 minutes, and make cheese paste during the freezing process

5. peel the pumpkin and put it into microwave oven or slice to steam. After the pressure is rotten, put in the filter spoon to drain the water, weigh 220 g, add salt and cinnamon powder and mix well

6. take out the cream cheese in advance, soften and cut the block, add sugar and yogurt, stir it by hand until there is no particle and fine sliding shape by hand after water separation heating (stir by all mixing machines)

7. break the eggs into egg liquid, add them into the cheese paste in several times, mix well

8. add pumpkin mud and mix well

9.20 g black and 5 g yoghurt, heat in warm water and heat to smooth

10. put chocolate into the fresh-keeping bag, cut the mouth and draw the pattern on the pumpkin paste, and pull out the pattern with toothpick hook

11. fill the oven with water, put it at the bottom of the oven, put cake on the second layer of the last layer, steam it for about 60 minutes at 150 degrees, take it out and cool it, wrap it with fresh paper and put it in the refrigerator for the night. (according to personal oven)

It’s best to eat after refrigerated!