Pumpkin cheesecake
By VicentaLakin
Pumpkin is a very healthy food, but I don't like it very much when it comes to Halloween, which is filled with cheese and pumpkins. Golden is autumn's colour, so imagine cool autumn。
Recipe Recommendations
- Digestive biscuits 90g
- butter 35g
- cream cheese 250g
- fine sugar 50g
- pumpkin puree 125g
- whole egg the 2
- corn starch 1 tablespoon
- fresh milk 30g
Steps for Pumpkin cheesecake
1
Indigestion crackers open, bagged in, and crushed with a scepter
2
Butter is hydrated to liquid
3
Put the melted butter in the digestive cracker
4
The mixture of biscuits and butter is dumped into a 6-inch round mould. Squeeze it with a stick. Move into the freezer
5
Pumpkin goes to the skin, and it's covered with a microwave fire that heats the pumpkin into mud for five minutes
6
Dry water filtering on the screen. Weighting
7
Cream cheese and fine sugar insulated to soften
8
Heat while mixing to ointment without visible particles. Add the whole egg in two
9
Add pumpkin mud and milk evenly
10
Add corn starch and mix it evenly with a manual omelet
11
Take the pre-prepared bottom of the cookie from the fridge and pour the fifth-step cheesecake to the bottom of the cookie. Internal
12
AT THE BOTTOM OF THE OVEN, A BOWL OF WATER IS PLACED, AND ABOVE IS SET ON FIRE, 160°C, AND ON THE SECOND COUNTDOWN, FOR 50 MINUTES. MOVE IN TO FREEZER 4 HOURS OFF