南瓜芝士蛋糕 Pumpkin Cheesecake

这款芝士蛋糕，虽然吃不出金瓜味。但是口感依旧浓郁香香的。

喜欢它的金澄澄色泽，而让人觉得充满朝气。就像我爱的向日葵那样，很阳光。

又周五了，周末的心情来了，不自觉的愉悦起来。

祝福大家好心情！

 

食谱取自君之

也可参考粉红和Cass

蛋糕材料:
奶油奶酪250克，南瓜泥135克，鸡蛋1个，蛋黄1个，细砂糖60克，柠檬皮屑半个，牛奶30克，肉桂粉1/4小勺(1.25ML)

饼干底材料：消化饼干100克，黄油50克

Cake Ingredients: 

250g Cream Cheese, 135g Pumpkin Puree, 1 Egg,  1 Egg Yolk, 60g Caster Sugar, Zest from half a lemon, 30g Milk,
1/4tsp Cinnamon Powder

Base Crust: 100g Digestive Biscuit, 50g Unsalted Butter


做法 Method:
1) 把消化饼干装入保鲜袋。用擀面杖碾压保鲜袋里的饼干，直到将饼干碾成粉末状。
 Put digestive biscuits in a plastic bag, crush finely with a rolling pin.

2) 黄油加热融化成液态。把粉状的饼干倒入。用工具搅拌至黄油和饼干粉末完全混合均匀。把搅拌好的饼干面糊装入模具底部，用勺子背部压紧。放入冰箱冷藏，到饼底变硬就可以使用了。
Melt the unsalted butter using double boiling method. Combine the melted butter together with crushed biscuits. Pour it into cake pan and press firmly. Refrigerate till needed.

3) 南瓜蒸熟压成泥。
Steam pumpkin then mash it. 

4) 奶油奶酪室温软化以后，加入细砂糖用打蛋器打发到顺滑无颗粒的状态。
 Soften cream cheese at room temperature, add in sugar, beating until smooth.

5) 加入鸡蛋及蛋黄，用打蛋器搅打至鸡蛋与奶酪完全融合。倒入南瓜泥，搅打均匀。
Add in egg and  egg yolk, continue to beat until it is incorporated with cream cheese mixture. Add in pumpkin puree and mix well.

6) 倒入牛奶、肉桂粉、柠檬皮屑，再次搅打均匀成为奶酪蛋糕糊。 倒入已经铺好消化饼干底的模具里。
Add in milk, cinnamon powder, lemon zest and continue to beat till well combined. Pour the cream cheese batter into prepared cake pan. Wrapped outside of the cake pan with two layers of aluminum foil.

7) 预热烤箱160度，水浴法烤1个小时左右，直到蛋糕完全凝固。
Bake the cheesecake in water bath, 160 degree for around 1 hour until center is completely set.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

&;

I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.