Pumpkin cheesecake
By VicentaLakin
The pumpkin cheese that has always wanted to be King's, the cinnamon powder has not been taken up and has been delayed. The bottom of the sponge cake was used to eliminate the remaining raisin sponge cakes and the sugar was routinely removed because it was not too sweet。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Pumpkin cheesecake
1
Prepare for use
2
It's a big bowl of softened cream cheese
3
With an egg-beater, it's smooth
4
Add eggs and yolk
5
Smuggle evenly
6
Add pumpkin mud
7
Smuggle evenly
8
Add milk, cinnamon, lemon chips
9
Smuggle evenly
10
Spongecake at the bottom of the mold
11
Pumpkin cheese paste
12
It's put in a hot saucer, in a preheated oven of 160 degrees, in the middle, about one to two hours
13
The surface is golden
14
When it's cooled, it's frozen in the fridge for more than four hours
15
Checkout
16
It's a little decorativePumpkin cheesecake Make Tips
Ground cinnamon has a unique flavor that adds depth; you can omit it if you don't like it. Using a microwave to make pumpkin puree prevents it from being too watery. Lining the mold with baking paper makes it easier to remove.