Pumpkin cheesecake
By VicentaLakin
It's the weekend, the girls come home from school. I haven't seen her in a week, and I miss her so much, I'm sure I'll be back for some good work. There's a pack of cheese in the fridge, some pumpkins, and a pumpkin cheesecake for dessert。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Pumpkin cheesecake
1
Pumpkin's going to fertilise, cool。
2
Pumpkin's going to fertilise, cool。然后把蒸出来的水分隔开，用勺子压成泥。
3
Get cream, milk, pumpkin mud, eggs。
4
The cheese is cut into small pieces, the sugar is added in, and the insulation melts。
5
When it's almost dissolved, the end is taken out of the water and the egg-cutting machine is used to mix it with no particles。
6
Then you knock the eggs one by one, and you mix them evenly。
7
Then it was put in cream, milk, pumpkin, evenly mixed。
8
Finally put the powder in, and evenly mix is cheese paste。
9
Get the pre-prepared bottom of the digestive cake butter cookies out of the fridge. (Book cracks, butter melts evenly in the cookies, then presses into the 6-inch living end
10
Put the cheese in the mold, maybe eight points, and it doesn't go up or down。
11
At the bottom of the oven, a dish containing two thirds of the water is inserted。
12
In the penultimate slot, put the cake in the grill. 160 degrees up and down for 60 minutes。
13
After the oven is baked, the oven door is opened for natural cooling, followed by a freezer for five hours or taken overnight for food。
14
Or maybe a little decorative after that。