Pumpkin Cheesecake
MiMi Bakery House
MiMi Bakery House
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Ingredients

  • 250 cream cheese, softened
  • 2 eggs
  • 1 tbsp lemon juice
  • 1. Crush the digestive biscuits into fine crumbs. Add in the melted butter and mix well. Press the mixed crumbs into a 6
  • 2. Cream the cream cheese until soft, add in the sugar and continue to whisk.
  • 3. Add in the beaten egg in 3 portions, and make sure they are well blended in each addition.
  • 4. Add in the mashed pumpkin, mix well.
  • 5. Add in the low
  • 6. Add in the lemon juice and sieved the corn flour into the cream cheese mixture. Mix well.
  • 7. Pour the cream cheese mixture into the prepared cake pan.
  • 8. Water
  • 9. Leave the oven door ajar for about 20 minutes, remove the cake pan from the oven and allow it to cool completely before chilling it in the fridge.

Instructions

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