Pumpkin and chestnut cheese cake(nan gua ban li ru lao dan gao )

Pumpkin and chestnut cheese cake

Introduction:

"I don't have to say how delicious the cheesecake is. Everyone who has eaten it knows how delicious it is. Today, I made this kind of cheese cake, adding chestnut flavor pumpkin and chestnut. The cheese cake is rich in layers, and the taste is also complex. You can feel a variety of flavors in one bite. It's delicious. Sugar is still used today. Its function is to increase the sweetness without affecting the overall quality of the cake. "

Production steps:

Step 1: to make this cake, we specially choose this kind of pumpkin with chestnut flavor. This kind of pumpkin has sweet surface and chestnut flavor. It is very similar to the chestnut flavor used today, and it is also better than other pumpkins

Step 2: cut the pumpkin, remove the seeds and steam it.

Step 3: melt the butter and put it with the biscuits

Step 4: stir well and let the butter and biscuits blend together

Step 5: crush the biscuits and put them into the bottom of the mould, press and flatten them, and refrigerate them for half an hour

Step 6: peel the pumpkin, cut the flesh into pieces and lay it on the bottom of the cake after refrigeration

Step 7: defrost the cream cheese in advance

Step 8: beat and add sugar, stir well

Step 9: add the egg liquid in several times, and fully stir until smooth

Step 10: add corn starch to the cheese mixture and stir well

Step 11: add light cream

Step 12: mix well.

Step 13: pour the mixed cheese liquid into the mold, without pumpkin

Step 14: then put the cooked chestnuts on top. Originally intended to use the color of golden large particles of chestnut, but put a few feel that the chestnut is too big, so the rest put a small oil chestnut, although the oil chestnut is small, but the taste is stronger than the big one, the color is not big yellow

Step 15: this formula was originally designed to use 8-inch molds. I temporarily used 6-inch molds and 4-inch molds. The small one is good for my baby to take to work as an extra meal.

Step 16: preheat the oven at 160 ℃ for 5 minutes, put 1 cm deep water in the baking pan, put the baking net on it, then put the cake mold into the oven and bake for 35 minutes. Because I used a large and a small mold, so the small one is very full and the large one is shallow, so that the thickness of the two cakes is almost the same

Step 17: the baked cheesecake has no cracks on the surface. It's very good

Step 18: put it in the refrigerator after air cooling. Demoulding after cold storage, I was a little violent when demoulding, but I cracked the surface. Cut it into pieces and enjoy it.

Materials required:

Cream cheese: 350g

Corn starch: 20g

Egg: 60g

Sugar: 50g

Light cream: 80g

Cooked pumpkin: 250g

Chestnut: 20

Biscuit chips: 100g

Butter: 50g

Note: because there are pumpkins in it, try not to store them for a long time, and eat them in a day or two.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nan Gua Ban Li Ru Lao Dan Gao