Pumpkin Chestnut Cheesecake
1.
Melt the butter and put it with the biscuits
2.
Stir well, let the butter and biscuits completely merge
3.
Press the mixed biscuits into the bottom of the mold to compact and flatten, and put them in the refrigerator for half an hour
4.
This kind of chestnut-flavored pumpkin is specially selected for this cake. This kind of pumpkin noodles is sweet and has the fragrance of chestnuts. It matches the chestnut flavor that will be used today, and is better than other pumpkins.
5.
Cut the pumpkin, remove the seeds and steam for later use
6.
Peel the steamed pumpkin, cut the flesh into pieces and place it on the bottom of the cake after refrigerating and setting
7.
Cream cheese thawed ahead of time
8.
Break up
9.
Add sugar and stir well
10.
Add egg liquid in portions and stir well until smooth
11.
Add cornstarch to the stirred cheese liquid and mix well
12.
Add whipped cream
13.
Stir well
14.
Pour the stirred cheese liquid into the mold, surpassing the pumpkin
15.
Then put the cooked chestnut kernels on top. I originally planned to use large-grained chestnuts with golden color, but after putting a few of them, I felt that the chestnut was too big, so I put small chestnuts on the rest. Although the oil chestnuts are small, the taste and taste are stronger than the big ones. Yes, the color is not as big as yellow
16.
Preheat the oven at 160 degrees for 5 minutes, put 1 cm of water in the baking tray, put a baking net on it, and then put the cake mold into the oven and bake for 35 minutes. Because I used two molds, one large and one small, the small one is very full and the large one is shallow, so that the thickness of the two cakes is about the same
17.
The baked cheesecake does not crack at all on the surface, which is very good. After cooling, put it in the refrigerator freezer
18.
After being refrigerated, it was demoulded and cut into pieces. When I demoulded, it was a bit violent, but it cracked the surface.
Tips:
1. The bottom of the cake was originally provided with an 8-inch mold. After changing the 6-inch mold, all the 6-inch molds were used. The 4-inch one did not use the bottom of the cake, which made the bottom of the cake somewhat thick. It is recommended to use an eight-inch mold.
2. Put the baking net on the baking tray with water, and the mold with the movable bottom does not need to be wrapped with tin foil. If you don't add a grilling net, you must wrap it up.
