Accessories: egg 35g, corn flour (yellow) 25g, milk 126g, cream 3 1g, pumpkin 157g.

Seasoning: 63g sugar.

How to make pumpkin cheesecake;

1. Cream cheese is softened by heating.

2. Put into a mixing tank, add fine sugar and stir together until there is no granule.

3. Beat the whole egg evenly, add it to the cream cheese several times and stir well.

4. Continue to add the sieved corn flour and stir together.

5. Pour the milk and animal fresh cream into the corn paste and stir together until the cheese paste becomes smooth, delicate and flowing.

6. Add pumpkin stuffing and stir well, then pour it into the baking mold.

7. Put it in the oven, and bake at 180℃ 180℃ for about 50 minutes.

Tips for making pumpkin cheesecake;

Pumpkin stuffing: Pumpkin is cooked and sieved. Grams of food stage

Cheese: cheese should not be eaten with perch; Do not eat fruit about 1 hour before and after eating cheese; People who take monoamine oxidase inhibitors should avoid eating cheese.

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable to eat with soft-shelled turtle, carp, soybean milk and tea.

Corn flour (yellow): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, otherwise it will hinder the absorption of zinc.