How to make 8-inch pumpkin cheesecake

The recipe for 8-inch pumpkin cheesecake is a common home-cooked dish, and this dish is very simple to make. No frying is required, just a simple stir-fry will make a delicious dish. The meal would be even more delicious if served with a soup.

1. Make the cake base first

2. Ingredients for Cocoa Chiffon Cake

3. Beat the egg whites at high speed until they are coarse bubbles.

4. Add fine sugar and beat at high speed until grooves appear, about 1.5 minutes

5. It's OK to hit this level

6. Mix corn oil and milk evenly

7. Add powdered sugar and beat the eggs for about 5 seconds.

8. The egg yolk paste is ready

9. Sprinkle in cocoa powder and mix well

10. Add the low-gluten flour twice and mix well.

11. The egg yolk paste is ready

12. Pour the egg yolk paste into the egg white and stir evenly. Pay attention to the technique.

13. Bake in oven at 150° for 20 minutes

14. Cool down on the grid

15. Use the square mold bottom block to cut off the excess part

16. Now start making the cheese part. Cut the pumpkin and steam it in a steamer.

17. Ingredients for cheesecake

18. Beat the steamed pumpkin with a whisk to make pumpkin puree

19. Beat the cream cheese evenly with a whisk at low speed over hot water.

20. Add powdered sugar and mix well at low speed

21. Add eggs one by one and mix well

22. Add the low-gluten flour that has been sprinkled three times twice and mix evenly.

23. The cheese paste is ready

24. Take out the cake base from the refrigerator and add cheese paste

25. Pour the cheese paste into the mold, shake it a few times, and use a toothpick to make a Z-shaped pattern to eliminate bubbles. Wrap the bottom of the mold with tin foil because water is used for baking.

26. Preheat the oven to 170° for 10 minutes. When the thermometer shows 120°, add water to the baking tray because it is baked in a water bath.

27. Finally, set the temperature to 170° for 65 minutes. Do not take the oven out after baking. Leave it in the oven for 30 minutes before taking it out to cool.

28. Isn’t the cheesecake cute when it’s done?

29. After cooling, it is very convenient to demould

30. Another photo

31. Cut the cake in half, add the butter and powdered sugar to whip until it is hard and does not flow, put it into a piping bag and squeeze some patterns to decorate it.

32. Cutting into eight small pieces also looks good

Eating occupies an important position in our lives. The preparation of 8-inch pumpkin cheesecake is easy and can provide us with many nutrients. It is worth recommending.