Pumpkin Light Cheesecake

Overview

How to cook Pumpkin Light Cheesecake at home

Tags

• baking
• butter
• cake flour
• corn flour
• cream cheese
• egg
• pumpkin puree
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Add an appropriate amount of water to the pot and heat it up. Add the cheese, milk, butter, and hot water to another pot and stir until dissolved and no lumps remain. Remove from heat.

   

2. 2 Add pumpkin puree and mix well.

   

3. 3 After cooling, add egg yolks in portions and mix well.

   

4. 4 Sift in the flour and cornstarch and mix well to form a cheese-yellow paste.

   

5. 5 Add the sugar to the egg whites at one time and add 3 drops of white vinegar.

   

6. 6 Use an electric mixer to beat until 70% fluffy. That is, lift the egg beater to reveal two small valleys.

   

7. 7 Add one-third of the egg whites to the egg yolk batter and mix evenly. Do not make circles to avoid defoaming.

   

8. 8 Pour all the egg yolk paste into the remaining egg whites and mix evenly. Preheat the oven to 170 degrees for 10 minutes.

   

9. 9 Put the cake batter into an 8-inch cake mold and shake it a few times to eliminate air bubbles inside. Take another wide plate and add hot water, place the mold on the hot water, put it into the middle and lower layers of the oven, bake until the surface is colored, cover it with tin foil, and bake at 165 degrees for 1 hour. (If it is a movable bottom mold, it should be wrapped with tin foil to prevent water from entering)

   

10. 10 Finished product.

    

11. 11 Finished product.