Pumpkin cheesecake
By VicentaLakin
It's so hot this summer, I don't want to move, but there's another cheese cheese in the house that's about to run out of time, think about throwing it up, or doing something. I can't control myself if I want to be fat
Recipe Recommendations
- sweetening
- roast
- an hour
- simple
Steps for Pumpkin cheesecake
1
All the material
2
It's in this bag, and it's made of pasta, as thin as possible,
3
Butter insulated water melts,
4
The mixed cookie endings are pressed with a small spoon in the cake mold and placed in the fridge
5
Cut the pre-soft cream cheese into pieces, put cream cheese, yolk, pumpkin mud, milk in the mixer. I was lazy, so I poured everything together, if you want the same thing
6
A good cream cheese paste with no particles
7
Sifting low powder into cream cheese paste, mixing, backup
8
The sugar was added three times to the protein, hit the wet end, and there was a little bit of a hook
9
One third of the distributed protein is mixed in cheese paste,
10
You're gonna have to mix up and down, you're not gonna draw circles, and you're gonna be careful
11
When you pour the mixed cheese into the mold, you'll be able to get into the oven, and you'll blow out the bubble and wipe it down
12
I've got a little chocolate milk in my house, so I want to draw some pictures, be nice,
13
Paint chocolate milk on the face of the cake
14
Draw with toothpicks
15
Preheat oven, bathing, mid-floor, 160 degrees, 80 minutes,
16
It'd be better if you put it in the fridge for four hours. Eat
17
I forgot to put some butter in it this time. It's kind of like a rat bite. It's kind of ugly
18
Not after the cut