1. A box of digestive biscuits. Pour it into a fresh-keeping bag and use a rolling pin to smash into pieces
2. As shown
3. Heat the butter to melt in water
4. Add the biscuits to the butter
5. Stir it well, it's very fragrant
6. Use a rice spatula to press in the mold and compact it. Put in the refrigerator to freeze
7. Add white sugar to the cream cheese and heat it over water, stirring while heating, until there are no particles.
8. Pumpkin sliced and steamed or heated in the microwave for five minutes
9. Weigh after moisture
10. Add two eggs to the cream cheese in portions. Stir well
11. Add pumpkin puree and milk
12. Add cornstarch and mix well
13. Pour the finished cake batter into the frozen biscuit bottom mold. Put a tray of water on the bottom of the oven, heat up and down at 160℃, and bake the bottom layer for 50 minutes
14. After baking, let it cool, and then put it in the refrigerator overnight. My mother said, don’t put it in the refrigerator as soon as it’s baked, it’s not good for the refrigerator.
15. I forgot to say that! Brush the edges of the mold with butter. Mine is brushed, but it is still not good when it can be demolded. It's a bit broken.
Tips:Remember to brush softened butter on the edge of the mold.
