Pumpkin Chestnut Cheesecake
1.
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.
2.
Cut the pumpkin, remove the seeds, and steam for later use.
3.
Melt the butter and put it with the biscuits
4.
Stir well, let the butter and biscuits completely merge
5.
Press the mixed biscuits into the bottom of the mold to compact and flatten, and put them in the refrigerator for half an hour
6.
Peel the 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.
Beat and add sugar and stir evenly
9.
Add egg liquid in portions and stir well until smooth
10.
Add cornstarch to the stirred cheese liquid and mix well
11.
Add whipped cream
12.
Stir well.
13.
Pour the stirred cheese liquid into the mold, surpassing the pumpkin
14.
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
15.
The amount of this recipe was originally to use 8-inch molds, but I temporarily switched to 6-inch and 4-inch molds. The smaller one is so that my baby can take it to the unit as a snack.
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 has no cracks on the surface at all, it’s good
18.
After letting cool, put it in the refrigerator freezer. I demoulded after refrigerating. I was a little violent when I demoulded, but it cracked the surface. Cut into pieces and enjoy.
Tips:
Because there is pumpkin in it, try not to store it for a long time, and eat it in one or two days.
