【 Tomato Recipe 】 Halloween Crazy Party Series - Pumpkin Cheesecake

1. Break open the digestive biscuits, put them in a fresh-keeping bag, and press them into powder with a rolling pin

2. Butter becomes liquid when separated from water

3. Pour the melted butter into the shredded digestive biscuits and stir evenly

4. Pour the mixture of cookies and butter into a 6-inch circular mold. Use a rolling pin to compact. Freeze in the refrigerator for later use

5. Peel the pumpkin, cover it, and heat it on high heat in the microwave for 5 minutes, then press the pumpkin into a paste

6. Filter the water on the sieve and weigh it

7. Add fine sugar to cream cheese and heat over water until softened

8. Heat and stir until there are no obvious particles in the paste. Add whole eggs in two portions and stir evenly with a manual mixer

9. Add pumpkin puree and milk and stir well

10. Add corn starch and stir evenly with a manual egg beater

11. Remove the pre prepared cookie base from the refrigerator and pour the cheesecake batter prepared in step five into the cookie base

12. Place a plate of water at the bottom of the oven and bake over high and low heat at 160 ° C for 50 minutes on the second to last layer. Transfer to refrigerator and refrigerate for 4 hours before demolding