Pumpkin cheese cake
This is a cake that I thought about blindly. It is a combination of Qifeng cake and light cheese cake, with pumpkin puree added. The taste is really good. Unfortunately, I was in a hurry to take pictures, so I cut the cake before it cooled down. I wanted to stop it from having a great influence on the finished product. Considering that the taste of the cake is very good, I'd better share it with you...
Recipe Recommendations
- eggs of 4
- low-gluten flour 100g
- butter 50g
- milk 65ml
- cream cheese 250 grams
- pumpkin puree 100g
- lemon juice a little
- milk fragrance
- baking
- several hours
- ordinary
Steps for Pumpkin cheese cake
1
Remove the eggs from the refrigerator in advance and separate the egg whites and egg yolks.
2
Prepared pumpkin puree.
3
Butter milk cream cheese heat over water until the cream cheese butter is completely softened. Add fine sugar to a bowl and beat the cream cheese and sugar together with an electric egg beater until smooth.
4
Add pumpkin puree and egg yolks and stir well.
5
Sieve in the low flour and cut and mix well.
6
Add lemon juice to egg whites.
7
Use an egg beater to add sugar in 3 times and beat until the egg whites foam hard.
8
Remove 1/3 of the egg white and mix it with the egg yolk mixed before, cut and mix well with a rubber spatula, then pour the mixed batter into the egg white, and quickly cut and mix well.
9
Pour the stirred cheesecake paste into the cake mold. For a movable bottom mold, be careful to wrap the bottom with tinfoil to prevent water from entering the cake during baking.
10
Prepare a baking sheet. Place the cake mold in a baking sheet and pour water into the baking sheet. The water should be more than 1/3 of the height of the cake paste.
11
Preheat the oven to 160 degrees C, place the cake mold and baking sheet into the oven, middle layer, and bake over high heat for 1 hour.