Pumpkin, the golden color symbolizes the harvest and hope, with the smooth and spicy taste of the cheese, it will be full of happiness in the mouth! In the autumn afternoon, in the warm sunshine, let us have a sweet date with the taste buds~ using the teacher of the round pig teacher! One success~~
The digestive biscuits are placed in a fresh-keeping bag and pressed into a powder.
The butter is melted in water and added to the end of the biscuit and mixed thoroughly.
Pour into the mold and flatten with a tool.
Move to the freezer and set aside.
The pumpkin is peeled and steamed, and after being pressed into a mud, the water is drained and weighed.
Cream cheese and fine granulated sugar are softened by water, and stirred while heating until there is no obvious granular paste.
Add whole eggs in two portions and mix well with a manual egg beater.
Add pumpkin puree and fresh milk and mix well.
Add the sieved cornstarch and mix well with a manual egg beater.
Take out the bottom of the prepared biscuit and pour the cake paste. The oven is preheated to 160 °C.
7. Place a plate of hot water at the bottom of the oven and fire it up and down at 160 ° C for 50 minutes. After baking, take it out and let it cool. Put it in the refrigerator for 4 hours and then release it.
Simple and easy to make, the taste is also very good!