Ingredients

Main ingredients: 3 eggs, 55g low-gluten flour;

Accessory ingredients: 80g cream cheese, 150g milk, 40g butter, 60g pumpkin puree, 60g sugar, a few drops of white vinegar

Pumpkin light cheese cake

1

Sprinkle the mold with oil and powder and place it in the refrigerator

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2

Cut the cream cheese and butter into small pieces, and melt them with the milk until they are smooth and grain-free

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3

Add pumpkin puree and stir evenly

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4

Add egg yolk , stir evenly

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5

Sift in the low-gluten flour and mix well with a rubber spatula to form a cheese paste

6

Add egg whites + white vinegar and sugar three times, beat until wet

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Add the protein paste to the cheese paste in three batches, and cut into halves evenly with a rubber spatula

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8

Put the cake batter into the mold

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9

Preheat the oven, water bath, 170 degrees, turn to 150 after 25 minutes degree, and continue baking for 40 minutes

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Tips

TIPS:

1. Light cheese The cake should be demolded while it is hot, and then placed in the refrigerator after cooling to room temperature

2. The amount of milk should be adjusted appropriately according to the water content of the pumpkin puree. My pumpkin puree is made from old pumpkins and has a relatively high water content. Less