1. Put baking paper into the bottom of the round mold, take 75 grams of biscuits, put them in a sturdy plastic bag, and crush them with a rolling pin or the like. Stir it with the melted butter evenly, spread it on the bottom of the mold with your fingers or a spoon, and compact it.
2. Put cream cheese, yogurt, sugar, coriander pod pith, sifted starch, and eggs in a basin, and stir evenly with an electric whisk. No need to pass. This cake is very tightly organized
3. The pumpkin was steamed in a microwave steamer on high heat for 7 minutes on the first day until soft, let it cool, and put it in the refrigerator. Steamed, roasted, not boiled, anyway, the pumpkin is soft and can be crushed into puree.
4. Take 125 grams of pumpkin and mash it into puree with an electric whisk
5. Pour half of the cheese prepared in step 1 into the pumpkin puree, add cloves and other spices
6. Pour the pumpkin cheese into the cake mold and smooth it
7. Pour the remaining cheese prepared in step 1 into the cake mold and smooth it
8. Embellish the surface as you like. Put it in the preheated oven, 150 degrees, 65 minutes, and it’s ok
