Caramel pumpkin cheesecake
By VicentaLakin
When it comes to pumpkins, many small rural partners do not like to eat it, either in steam or soup or in fried food, and feel the strange smell, but once it's used to make dessert, it's not the same, it's very sweet, it's perfect for a hot couple
Recipe Recommendations
- cream cheese 250
- yogurt 150
- milk 100
- cold water 20
- fine sugar
- pumpkin puree 180
- whipped cream 150
- boiling water 20
- sweetening
- roast
- ten minutes
- ordinary
Steps for Caramel pumpkin cheesecake
1
1, Pumpkin slices, evaporated, removed from surplus water, and cooled
2
2 - The cream cheese room softened to half the sugar and insulated the water to thin and smooth
3
3 - Into cooled pumpkin mud evenly
4
Pour it into thick yogurt
5
I'll add milk and cream
6
And the whole thing is sifted, and gets more smoother cheese paste。
7
making caramel: cold water and the rest of the fine sugar will be put in a non-contaminated pot, heated by fire, no need to mix, fire will be shut down when it turns brown red and fall into 20 g boiling water
8
It's covered in butter, covered in oil paper and poured into the caramel just finished。
9
After caramel condensation, slow down into cheese paste。
10
zero insulated water baked in the lower of the depp oven, 170 degrees baked, 40min baked
11
It's goodCaramel pumpkin cheesecake Make Tips
1. If the pumpkin is dripping water after steaming, it means the moisture content is too high, so filter out the excess water;
2. If the prepared cheese mixture can be passed through a sieve again, the overall texture will become finer, and any pumpkin fibers left on the sieve can simply be discarded;