Caramel pumpkin cheesecake
By VicentaLakin
caramel pumpkin cheesecake says that many small rural partners don't like pumpkins, whether they're steaming or making soup or fried food, and they feel strange tastes, but once they're used to make dessert, it's not the same, it's very sweet and it's perfect for hot couples; the depp baking laboratory produces 100-min, 4 stars difficult to make, 4 people fit for the population: the decaper oven model, 170 degrees, preheated 15-min, baked 40-min formulations: 250 g cream cheese, 220 g sugar, 150 g yog yog, 180g mackerel, 100 g milk, 150 g cream, 20 g cold water, boiling water
Recipe Recommendations
- cream cheese
- yogurt 150g
- milk 100g
- cold water 20g
- fine sugar 220g
- pumpkin puree 180G
- whipped cream 150g
- boiling water 20g
- sweetening
- baking
- an hour
- 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
Four, pour in thick yogurt
5
Five. Add milk and cream
6
6. The whole body is sifted and gets a more smooth cheese paste。
7
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, and when it turns brown, it will fall into 20 g boiling. water
8
The eight molds were coated with butter, covered with paper, and poured into the caramel just finished。
9
9 After caramel condensation, slowly falls into cheese paste。
10
10 insulated water baked into the lower of the depp oven, 170 degrees baked, 40min bakedCaramel pumpkin cheesecake Make Tips
Pumpkin 1 and Pumpkin flow directly after evaporation, which means that the water is too big to filter out the extra water; 2 mixed cheese paste. If it can be sifted again, the whole body will become more nuanced and there will be pumpkin fibers left on the screen, which will be simply discarded