Very, very simple, just mix all the ingredients together!
Autumn is the season for sweet pumpkin, super delicious! Because the whipped cream is cancelled and replaced with pumpkin puree, it is not greasy at all, sweet and refreshing but rich in taste!
Friends with an oven must try it!
Ingredients
6-inch Fixed Bottom Mold – 1
Biscuit Base
- Digestive biscuits: 50g
- Butter: 25g
Cheesecake Filling
- Cream cheese: 200g
- Granulated sugar: 50g
- Whipping cream: 100g
- Milk: 100g
- Cornstarch: 20g
- Whole egg: 50g
- Lemon juice: 1 tsp
- Pumpkin puree: 180g
Pumpkin cheesecake recipe steps
Step 1
This time, the machine used is the Haier HK53 multi-function food processor.
Peel the pumpkin, cut it into pieces, and steam it for later use.
Install the mixing blade in the main bowl of the food processor, put in the biscuits, and grind for 3-5 seconds to crush them.
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Step 2
Put butter directly in
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Step 3
Customize the speed setting to level 2/40 degrees/1 minute to melt the butter and mix it with the biscuit crumbs.
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Step 4
Pour into the mold lined with baking paper, press tightly with a spoon and freeze quickly for later use.
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Step 5
Empty the blender bowl and add the cream cheese, sugar, whipping cream, milk, lemon juice and pumpkin to the blender bowl.
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Step 6
Custom menu temperature 40 degrees/speed 2 levels/time setting 2 minutes, turn on.
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Step 7
Heat cream cheese and stir until smooth.
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Step 8
Add egg mixture.
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Step 9
Speed 2/15 seconds, stir evenly.
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Step 10
Sift in starch.
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Step 11
Speed 2/20 seconds, stir evenly
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Step 12
Pour into molds.
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Step 13
Shake out bubbles.
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Step 14
Place in the middle layer of a preheated oven and bake at 160 degrees for 30 minutes, then turn to 185 degrees for 10 minutes until colored.
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Step 15
After cooling down, remove from the mold and put in the refrigerator before cutting.
Tips for pumpkin cheesecake
If you don’t have an all-in-one machine, please refer to the previous cheesecake making process to make it~ You only need to stir the whole process