Pumpkin Cheesecake

The pumpkin variety I bought this time is very good, one large quantity, made three or four flavors, including pumpkin cheesecake. It has been raining recently and there is almost no sunshine; the effect of the photo under the light is not ideal.

The pumpkin variety I bought this time is very good, one large quantity, made three or four flavors, including pumpkin cheesecake. It has been raining recently and there is almost no sunshine; the effect of the photo under the light is not ideal.

Material

Cookies 80g
butter 30g
Raw pumpkin pieces 200 g
Cream cheese 100 g
Light cream 150 grams
Sugar 50 grams
salt 1 g
Gelatin tablets 13 grams (2.5 tablets)
milk 50 grams
rum 1 tablespoon

Biscuits are crushed in a fresh-keeping bag, mixed with melted butter, spread on the bottom of the mold and compacted, and placed in the refrigerator to refrigerate;

Steamed pumpkin or cooked in microwave, add cream cheese, milk, sugar, salt, rum, and put in a food processor to make a fine paste;

Gelatin tablets are soaked in ice water, heated in water to dissolve into a liquid, add to the pumpkin paste and mix well; whipping cream until wet foaming, mix with pumpkin paste and mix well

Pour the pumpkin paste into the mold, tap and shake the bubbles until the surface is flat; put it in the refrigerator and freeze until it is solidified, then take it out, and then cut off the mold.

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