How to make pumpkin light cheesecake

For those who have just entered the marriage hall, do you feel a little anxious? Since my parents prepared everything for me when I was young, now I have to do everything by myself. Do you feel uncomfortable? Especially cooking. Don’t worry, now let me introduce you to the recipe of pumpkin light cheesecake.

1.1 After blending evenly, add the sieved pumpkin puree

2.2 Mix cream cheese and yogurt, add warm water, beat until smooth and without particles, add egg yolk

3.1 Whisk evenly

4.2 After beating evenly, add sifted low flour

5. Add a few drops of concentrated lemon juice and a little salt to the egg whites, beat until coarse foam, then add sugar three times and beat until wet foam with large curved hooks

6. Take 1/3 of the whipped meringue and add it to the egg yolk cheese batter

7. Use a spatula to stir evenly and pour it back into the remaining meringue.

8. After stirring evenly, pour it into the mold, wrap the mold with tin foil, and bake it in a water bath at 150 degrees for about 70 minutes. After the oven cools down to room temperature, take it out and refrigerate it overnight. Use a demoulding knife to scrape a circle along the inner wall of the mold to demould.

The pumpkin light cheesecake that I’m going to introduce to you today is very good and very detailed. You might as well try it according to these steps. You will definitely succeed.