[Tomato Recipe] Halloween Crazy Party Series—Pumpkin Cheesecake

Overview

Pumpkin is a very healthy food, but if I just eat it like this, I don’t like it very much. Halloween is coming. This cake combines the rich flavor of cheese and the fresh fragrance of pumpkin, making this Halloween full of fantasy. Golden yellow is the color of autumn. Use the color to imagine the arrival of cool autumn.

Tags

• baking
• cake
• halloween
• cheesecake
• mousse
• butter
• corn starch
• cream cheese
• digestive biscuits
• fresh milk
• pumpkin puree
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 Break apart the digestive biscuits, put them into a plastic bag, and crush them into powder with a rolling pin

   

2. 2 Butter becomes liquid through water

   

3. 3 Pour the melted butter into the crumbled digestive biscuits and mix well

   

4. 4 Pour the biscuit and butter mixture into a 6-inch round mold. Press down with a rolling pin. Move to the refrigerator and set aside

   

5. 5 Peel the pumpkin, cover it and heat it in the microwave on high heat for 5 minutes, then mash the pumpkin into puree

   

6. 6 Put it on a sieve to drain the water and weigh it

   

7. 7 Heat the cream cheese with caster sugar over water until softened

   

8. 8 Stir while heating until it becomes a paste with no obvious particles. Add the whole eggs in two batches and mix well with a manual egg beater

   

9. 9 Add pumpkin puree and milk and mix well

   

10. 10 Add cornstarch and mix well with a hand mixer

    

11. 11 Take out the biscuit base prepared in advance from the refrigerator and pour the cheesecake batter prepared in step 5 into the biscuit base

    

12. 12 Put a plate of water at the bottom of the oven, bake on the second to last layer at 160°C for 50 minutes on the upper and lower heat. Move to the refrigerator and chill for 4 hours to unmold