Pumpkin cheesecake
By VicentaLakin
The pumpkins my mother-in-law planted gave me a lot of money to spend on Halloween. And honestly, the pumpkins that are grown from home are really sweeter than the ones that are out there, even if they don't make cheesecake, and they're really delicious when they're steaming。
Recipe Recommendations
- cream cheese 226 grams
- butter 70 grams
- skinless pumpkin
- protein of 2
- egg yolk of 2
- fine sugar 40 grams
- low-gluten flour 60 grams
- lemon juice few drops
- dark chocolate a little
- milk fragrance
- baking
- an hour
- ordinary
Steps for Pumpkin cheesecake
1
Material preparation。2
Pumpkin fertilises into small pieces of fertilisation (or drops it in the microwave for two or three minutes until it's decomposition, if it's evaporated, leaching the evaporated water, so as not to feel too wet in its mud)
3
Cream cheese and butter room temperature softening (or insulated water softening can also be placed on the pancap of a steamed pumpkin so that it can be softened slowly by the steam of Seo-suk) with fine sugar and egg-plugs that can be sent to a slid-free state。4
Add yolk, and mix eggs with cheese with eggbeaters。
5
It's pouring into the cool pumpkin mud and shattering it with an eggbeater。
6
Sift in low powder mix。7
Clean basins, proteins to which several drops of lemon juice are added, and proteins to wet bubble hairs, i.e. when the egg is lifted, there is a straight little bend to make the protein paste。
8
Pumpkin cheese paste mixed with protein paste, forming cheesecake paste, pouring into the mold。
9
Put the molds in the oven, pour hot water into the grill, which is about a half of the height of cheesecake. The oven is placed in a pre-heated oven of 160 degrees for about 20-25 minutes until the cake is fully condensed and the surface is fine gold yellow。
10
When the cake comes out of the oven, it's cooled and then it's melted chocolate in a five-man freezer。Pumpkin cheesecake Make Tips
1. The amount of sugar can be moderately added or reduced according to the sweetness of the pumpkin itself and your personal preference.
2. If you choose to steam the pumpkin, cover the bowl with a lid or plastic wrap to prevent steam from the pot entering the bowl and making the pumpkin puree too watery (if it gets too watery, simply strain out the excess water through a sieve).
3. If it takes too long for the cream cheese and butter to soften at room temperature, you can use the gently rising steam from the steaming pumpkin to slowly melt them, just as I did.
4. This mold was not treated with a non-stick coating, but it is best to wait until it cools down before removing it from the mold.