Pumpkin Cheesecake
by Yang Guo
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Steam the pumpkin and take 140 grams for use. Cut out the eyes, nose, and mouth from the pumpkin skin.
2. The cream cheese is softened at room temperature, put it in an egg beater to disperse, add yogurt, and beat well with a whisk.
3. Add fine sugar and beat with a whisk.
4. Add 140 grams of steamed pumpkin and stir evenly with a spatula.
5. Add the eggs and stir well with a spatula.
6. Add a few drops of vanilla extract and mix well.
7. Add whipped cream and cornstarch and mix well.
8. Pour into the mold and put on the cut eyes, nose and mouth. A layer of tin foil is wrapped under the mold.
9. Preheat the oven to 170°. Put the mold into a baking pan filled with hot water and bake at 170° for 50 minutes.
Tips:Can make 6 molds with a diameter of 10cm.
