Harvesting a golden flavor - talking about pumpkins, in fact, I don't really like eating it - whether it's steamed or soup or fried. But once I make desserts with it, I like it very much, whether it's crispy pumpkin pie, soft pumpkin cake, or sweet pumpkin pie. The dessert made of pumpkin, not to mention the taste, just the golden festive color, makes people feel warm. Moreover, as soon as the dessert, the pumpkin seems to have come to a big change, and the taste is different. Therefore, today's rich and warm cheesecake can't be without its position. Reference component: 6 inch round die Baking: the lower layer of the oven, fire up and down 160 degrees, and bake for 1 hour in a water bath
Put the digestive biscuits into the fresh-keeping bag
Tighten the mouth of the storage bag
Roll the biscuits in the storage bag with a rolling pin until the biscuit is crushed into a powder
The butter is heated to melt into a liquid state. Pour the powdered biscuits into
Stir with a tool until the butter and biscuit powder are thoroughly mixed and become a moist batter
Put the stirred biscuit batter into the bottom of the mold and press it on the back of the spoon. Put the mold with the bottom of the cake in the refrigerator and use it until the bottom of the cake is hard.
After the pumpkin is peeled and seeded, cut into small pieces and steam (or put it in the microwave for two or three minutes) until it can be easily penetrated with chopsticks. Press the pumpkin meat into the mud with one of the rolling pin
After the cream cheese is softened at room temperature, add the fine sugar and beat it with a whisk to a smooth, grain-free state.
Add eggs and egg yolks, whipped with eggbeater until the eggs are fully blended with the cheese
Pour in the pumpkin puree and beat evenly with an egg beater
Pour milk, cinnamon, lemon dander, and whipped again to make a cheese cake paste
Pour the cheesecake paste into the mold that has been laid to digest the biscuit bottom.
Put the mold into the baking tray and pour hot water into the baking tray. The height of the water is about 1/2 of the height of the cheesecake paste. Put the baking tray in a preheated 160 degree oven and bake for about 1 hour until the cake is completely solidified. There is no flow feeling by hand, and the surface is slightly golden yellow.
After the baked cake is cooled, put it in the refrigerator for more than 4 hours and then release it.
1. In the dessert made with pumpkin, some cinnamon powder is often added to increase the flavor. If you don't like or can't buy cinnamon, you can omit it. 2. If steamed pumpkin is used, the bowl of steamed pumpkin should be covered or covered with plastic wrap to prevent the water vapor in the steamer from entering the pumpkin bowl, resulting in excessive moisture in the pumpkin puree. 3. If it is a live bottom mold, wrap the bottom of the mold with tin foil to avoid water in the bottom when the water bath is baked.