Pumpkin cheese cake
By HerminioYost
Ingredients: light cream,yogurt,eggs,fine sugar,corn starch,vanilla extract,cream cheese
Recipe Recommendations
- cream cheese 250 grams
- yogurt 50 grams
- fine sugar 75 grams
- eggs of 2
- light cream 100 grams
- corn starch 15 grams
- vanilla extract appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Pumpkin cheese cake
1
Steam the pumpkin and take 140 grams for later use. Cut the pumpkin skin out of the eyes, nose and mouth.
2
Soften the cream cheese at room temperature, place it in an egg beating bowl and beat it apart, add yogurt, and beat well with an egg beater.
3
Add the fine sugar and beat well with an egg beater.
4
Add 140 grams of steamed pumpkin and stir well with a spatula.
5
Add eggs and stir well with a spatula.
6
Add a few drops of vanilla essence and stir well.
7
Add the light cream and cornstarch and stir well.
8
Pour into the mold and place the cut eyes, nose and mouth. Wrap the mold with tinfoil.
9
Preheat the oven to 170°. Place the mold on a baking sheet filled with hot water and bake in the oven at 170° for 50 minutes.Pumpkin cheese cake Make Tips
6 molds with a diameter of 10cm can be made.