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1. Wash the skin of the pumpkin, cut it in half and put it in a pressure cooker, simmer for 15 minutes and take it out. Peel off the skin and flesh of the melon, leaving only the meat and mash it into pumpkin puree.
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2. Put the digestive biscuits into a piping bag or fresh-keeping bag, and use a rolling pin to roll back and forth to make the biscuits into pieces. Be careful not to spill them out~
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3. Heat a basin of water with an induction cooker or a gas stove, put it in a bowl with butter over the water, and stir to accelerate the melting. Take it out after dissolving into liquid.
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4. Pour in the freshly crushed digestive biscuits and stir evenly with a spoon.
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5. Dip some butter with your fingers and apply it to the bottom of the mold. Take a piece of oiled paper, cut it to the same size as the bottom of the cake mold, and stick it to the bottom of the mold.
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6. Spread the digestive biscuits mixed with butter evenly on the bottom of the mold, turn the back of the spoon, and press the biscuits slightly harder to flatten. Keep in the refrigerator for later use.
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7. The cheese insulation water softens to a smooth and non-resistive state.
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8. Add powdered sugar and stir with a hand whisk until well mixed.
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9. Add one-half of the egg liquid, stir evenly, pour the remaining half, and continue stirring until the egg liquid is completely absorbed.
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10. Pour in pumpkin puree and milk, and mix well.
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11. Take out the cookie mold from the refrigerator, pour the mixed pumpkin cheesecake batter, and smooth the surface with a spatula.
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12. Wrap the periphery of the bottom of the mold with tin foil, and put it in a deep baking pan filled with hot water.
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13. Bake in the oven at 150℃ for 50 minutes.
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Tips:1. The time for simmering and boiling the pumpkin can be appropriately extended, and the fully softened pumpkin will be softer.
2. If the method of steaming the pumpkin is used, the bowl of the steamed pumpkin should be covered or covered with plastic wrap to prevent the water vapor in the steamer from entering the pumpkin bowl, causing the water content of the pumpkin puree to be too large.
