Pumpkin Cheesecake

Ha ha, upload stuff for the first time. I think, cheesecake is the most arbitrary cake. Aunt Mao can be used in many proportions. Ha ha. Yogurt, tofu, this time because I bought more pumpkins, just make pumpkins. Now everyone has to lose weight and lose weight, so I use very little sugar and cheese, and friends who like thicker add more.

Ha ha, upload stuff for the first time. I think, cheesecake is the most arbitrary cake. Aunt Mao can be used in many proportions. Ha ha. Yogurt, tofu, this time because I bought more pumpkins, just make pumpkins. Now everyone has to lose weight and lose weight, so I use very little sugar and cheese, and friends who like thicker add more.

Material

pumpkin About 200g (also cut it casually, buy the big one
Cream cheese About 150g (the general ratio is 250g
milk 200g (accurately weighed)
condensed milk About 15g (can be added without adding)
sugar About 40g (Only used when whipping protein)
Low powder 35g
corn starch 15g
egg 2 normal sizes
rum A little (not required)
Lemon juice A little (not required)
Oreo Cookies Half a bag or how much you like to add (as long as the biscuit part, the middle cream is removed, it is said that this layer of white cream contains a lot of substances that are not absorbed by the body, or throw it away ~
butter 0g (as long as you can mix Oreo crushed)

Soften the cream cheese (it should be softened at room temperature, I forgot to take it out of the freezer and mix it with a low heat milk).

Pumpkin Cheesecake Step 1

During this period, you can do a lot of things. Cut and wash the seeded pumpkin and put it in the microwave. Don't forget to cover with plastic wrap, otherwise it will be dried. I adjusted the microwave: high fire, 3 minutes 45 seconds.

Then mash the pumpkin into pumpkin puree.

Pumpkin Cheesecake Step 3

Cut a piece of butter in a small bowl and continue to dip in the microwave. I chose high heat for 60 seconds. During the period, you can break Oreo into small pieces, separate the cookies and put them in a food bag, squeeze and squeeze, remember to put two bags, otherwise your hands, the table will be black ~~

Pumpkin Cheesecake Step 4

Do n’t forget that there is still a mixture of milk and cheese on the fire, remember to pound a few times, and remember to turn off the fire, otherwise the milk will be opened, and the water and oil may be separated.

Then mix the Oreo crushed with butter very well, you can put the food bag upside down with gloves, squeeze and squeeze ~~

Choose a good abrasive, my formula is 6 inches. The round bottom abrasive tool I used this time is usually good at home (the main one is to go to the grinding tool), and I put a piece of baking paper (that is, baking paper) at the bottom of the disc It has become a circle, which is also convenient for mold removal. Then there was a circle of baking paper around.

Then I spread the Oreo and Butter mixture on the ground. You like to make it thicker when you add more, add a little more Oreo, and put a little less Oreo when you are thinner. Look at you. Remember to compress the mixture as much as possible, otherwise it will break easily when it is finally demolded. When finished, put in the refrigerator to refrigerate.

Pumpkin Cheesecake Step 8

Now the mixture of milk and cheese on the fire is almost dissolved and together, and immediately brought down, because it is very hot, I dipped it in cold water, in order to speed up his cooling, this is to add condensed milk, mixed together. If you use softened cheese, just pour them together and mix them.

Pumpkin Cheesecake Step 9

When cooling, separate the egg yolk from the egg whites, add a little rum to the egg yolk, or add it if you don't have it. Pound the egg yolk. Then touch it, if the milk cheese mixture is not very hot, add the egg yolk, if it is still hot, continue to wait, you can do the next step first.

Beat protein. Add a little lemon juice, sugar is added in three times, which is to beat the protein in three times. Because there are too many places to introduce how to pass it, I will briefly talk about it. Next, wait until the egg white hits and pulls together, the small horns stand there hard, and that's it. Put it in the refrigerator to refrigerate, mainly now it is too hot.

Pumpkin Cheesecake Step 11

After mixing the egg yolk milk and cheese, sieve into low powder and corn starch and continue mixing. When the mixture is almost the same, there is no separation of the powder and the mixture, then Ok. Then mix the pumpkin with this mixture, hehe, it's almost done. Remember to preheat the oven at this time.

Then add the protein to the mixture of 12 in three more times, and mix until the white protein is almost invisible, and then the exciting step of loading the mold is completed.

Pumpkin Cheesecake Step 13

Then put it in the baking tray, which needs to be filled with water. Because I am a die with a live bottom, I added tin foil protection, if it is fixed, it is not necessary. Some people like to cover it with tin foil, so as not to burn or harden the top; I like to burn a little bit, I think it is more fragrant, huh, personal preference.

Finally into the oven, 160 degrees, 55 minutes. (Some recipes are 60 minutes, or 200 degrees, ok, look at your own oven, and then in the last 10 minutes, see if it is burnt, or smell it, if it smells burnt, immediately finish roasting.

Okay, look at the finished product. Just finished the exam.

The practice of pumpkin cheesecake Step 16

It's frozen all night

Pumpkin Cheesecake Step 17

Small triangle

Pumpkin Cheesecake Step 18

Lack of "heart", haha

Pumpkin Cheesecake Step 19

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