Pumpkin Chestnut Cheesecake
2024-10-05 02:59:47 270
The deliciousness of cheesecake goes without saying, anyone who has tried it knows how delicious it is. The cheesecake I made today, with chestnut flavored pumpkin and chestnut added, has rich layers and complex flavors. You can feel multiple flavors in one bite, it's really delicious. Sugar is still used today, with the function of increasing sweetness without affecting the overall color of the cake.
Details of ingredients
Technique
Steps to make Pumpkin Chestnut Cheesecake
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1. For making this cake, we specifically chose this chestnut flavored pumpkin. The pumpkin noodles are sweet and have a chestnut aroma, which matches well with the chestnut flavor we are going to use today and tastes better than other pumpkins![]()
2. Cut open the pumpkin, remove the seeds, steam and set aside.![]()
3. Melt butter and mix it with crushed cookies![]()
4. Stir thoroughly until the butter and cookie crumbs are completely blended![]()
5. Crush the mixed cookies and place them at the bottom of the mold, press and flatten them, and refrigerate for half an hour in the refrigerator![]()
6. Peel the pumpkin, cut the flesh into pieces, and lay them on the bottom of the refrigerated cake![]()
7. Thaw cream cheese in advance![]()
8. Crush and add white sugar, stir evenly![]()
9. Add the egg mixture in portions and stir thoroughly until smooth![]()
10. Add corn starch to the mixed cheese mixture and stir evenly![]()
11. Add light cream![]()
12. Stir evenly.![]()
13. Pour the mixed cheese liquid into the mold, over the pumpkin![]()
14. Then place the ripe chestnut kernels on top. I originally planned to use large grain chestnuts with a golden color, but after adding a few, I felt that the chestnut was too big. So I added smaller oil chestnuts to the rest. Although the oil chestnuts are small, they have a stronger taste and texture than the larger ones, but the color is not as yellow as the larger ones![]()
The amount of this formula was originally intended to use an 8-inch mold, but I temporarily switched to two molds, a 6-inch and a 4-inch one. The smaller one is easier for my baby to bring to the workplace as an extra meal.![]()
Preheat the oven at 160 degrees Celsius for 5 minutes, fill the baking tray with 1 centimeter deep water, place a baking net on top, and then put the cake mold into the oven and bake for 35 minutes. Because I used two molds, one large and one small, the small one is very full and the large one is shallow, so that the thickness of the two cakes is about the same![]()
The baked cheesecake has no cracks on the surface, it's very good![]()
18. After cooling down, put it in the refrigerator compartment for refrigeration. After refrigeration and demolding, I used a bit of violence when demolding, which actually cracked the surface. Cut it into pieces and enjoy.
