看回以前的记录，还不曾做过南瓜加乳酪的蛋糕，
趁这万圣节，家里还有南瓜，赶紧开炉烤一个。
万圣节快乐 Happy Halloween！
万圣节南瓜乳酪蛋糕
材料 : 六寸脱底圆模
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茶匙
饼干底材料 ：奥利奥饼干 100克，牛油 50克 (隔水溶化)
做法 :
1. 饼干放入保鲜袋，用擀面棍压成碎块，倒入已溶化牛油中，搅拌均匀。
2. 将饼干均匀铺在模的底部，压平，放入冰箱冷藏至定型备用。
3. 奶油奶酪室温软化后，加入细砂糖用打蛋器打发到顺滑无颗粒的状态。
4. 加入鸡蛋及蛋黄搅拌均匀，加入南瓜泥，拌匀。
5. 倒入牛奶、肉桂粉、柠檬皮屑，搅拌成均匀的奶酪蛋糕糊。
6. 把蛋糕糊倒入饼底层上，预热烤箱160度，水浴法烤1个小时左右，直到蛋糕完全凝固。
7. 蛋糕冷却后，放入冰箱冷藏4个小时才脱模。
Halloween Pumpkin Cheese
Cake
Ingredients : 6 inch removable cake pan
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
Biscuit base ：100g digestive biscuits crushed, 50g melted butter
Method ：
1. Combine crushed
biscuits with melted butter.
2. Press into base of
the pan. Chill in the freezer compartment for later use.
3. Beat cream
cheese and sugar until smooth.
4. Add in egg
and egg yolk, mix well. Add in pumpkin puree and mix
well.
5. Add in milk,
cinnamon powder and lemon zest, beat until well combined.
6. Pour the cheese
mixture into the prepared biscuit base, bake at preheated oven
160C water bath method, for 1 hour until cooked.
7. Remove from oven
and let it cool aside, chill in the fridge for 4 hours.
(Recipe adapted from here)
