I don't have to tell you how delicious the cheesecake is, everyone who has eaten it knows how delicious it is.Today I'm going to make a cheesecake with chestnut-flavored pumpkins and chestnut-flavored cheesecake, and it's going to be layered and it's going to taste complex, and it's going to taste different, and it's going to taste good.Sugar is still used today as white sugar, the effect is to increase the sweetness without affecting the overall color of the cake.

WHAT YOU NEED

Ingredients

350 grams of cheese
20 grams of cornstarch
Eggs 60 grams
50 grams of white sugar
80 grams of cream
250 grams of cooked pumpkin
20 grains of chestnut
100 grams of biscuits
50 grams of butter

How TO MADE Pumpkin and cheese cake

Steps 1 to 4

1. To make this cake, I specifically chose this chestnut-flavored pumpkin, which is a sweet, chestnut-flavored pumpkin, and it's very similar to the chestnut flavor that I'm going to use today, and it's better than other pumpkins.

2. The pumpkin is cut and the seeds are cooked.

3. Melt the butter and put it with the biscuits.

4. Stir thoroughly and evenly so that the butter and biscuits are completely mixed

Steps 5 to 8

5. Place the crushed biscuits in the bottom of the mold and refrigerate for half an hour.

6. Peel the pumpkin and spread the slices of flesh on the base of the refrigerated molded cake.

7. Cheese and cheese defrosted

8. Spread the white sugar evenly.

Steps 9 to 12

9. Add the eggs gradually and stir thoroughly until smooth.

10. Add cornstarch to the mixed cheese and stir evenly.

11. Added cream

12. Stir evenly.

Steps 13 to 16

13. Pour the mixed cheese into the mold, without the pumpkin.

14. Then put the cooked chestnut on top.

15. I was going to use a large golden-yellow chestnut, but after putting a few, I felt that the chestnut head was too big, so the rest I put a small-headed oil chestnut, although the oil chestnut is small, but the taste is stronger than the big one, that is, the color is not a large yellow color

16. This recipe was supposed to be made with 8-inch molds, but I temporarily switched to two 6-inch and 4-inch molds, the smaller one is for my baby to take to the unit when he eats.

Steps 17 to 20

17. Preheat the oven 160 degrees for 5 minutes, fill the grill with 1 cm deep water, put the grill on top, then put the cake mold in the oven and bake for 35 minutes.

18. Because I used one big one and two small ones, the small one was full, the big one was shallow, so that the two cakes were about the same thickness.

19. A well-baked cheesecake with no cracks on the surface, very good.

20. After drying, put in the refrigerator and refrigerate in the refrigerator room.

21. I took it off after I refrigerated it, and I took it off a little bit violently, but it cracked the surface.

22. Enjoy the slices.

23.

Handy cooking tips

　　Because there are pumpkins in it, try not to store it for long, eat it in a day or two.