How to Make Basque Cheesecake

Basque cheesecake

Pumpkin's dense, with the cheese's delicate, coconut flakes crunchy aroma, a mouthful of it, the texture level is superb, not sweet and greasy at all, a mouthful of romantic fall ah, the key practice is also super simple, stirred on the success of the stir.

Cheese paste part of the material: 200g of cream cheese, sugar 45g, 2 eggs, 1 egg yolk, corn starch 15g, 100g of light cream, 300g of pumpkin puree;

1, in the softening of the cream cheese, in turn, add sugar, eggs, egg yolks, corn starch, light cream, pumpkin puree, mix well;

2, sieve once, pour half of the

Spreading part of the ingredients: 30g of white chocolate, 150g of light cream, 30g of sugar, 50g of softened cream cheese;

1, 50g of white chocolate and light cream, melt under hot water, and put in the refrigerator to chill for half an hour;

2, 100g of light cream with sugar whipped until thick, pour in the refrigerated white chocolate liquid and softened cream cheese, whisking evenly!