這份食譜烤出來的巴斯克乳酪蛋糕中心非常軟嫩、很好入口，可能一不小心就會吃掉半顆，要注意。自製南瓜泥的顏色比較不凸顯，不過香料南瓜的味道很濃郁，不管跟焦香還是奶油乳酪都很搭！ ：食譜： 食材▼ 南瓜 150 g 奶油乳酪 260 g 鮮奶油 165 g 雞蛋 2 顆 砂糖 50 g 黑糖 30 g 麵粉 10 g 肉桂粉 1/2 小匙 多香果粉(可省) 1/2 小匙 鹽 1/4 小匙 ■中文完整圖文食譜：https://bit.ly/3BLoIvO Pumpkin and warm spice are so perfectly paring with cream cheese and the burnt aroma on top of Basque cheesecake. I will say, it’s the best cheesecake ever! If you accidentally grabbed a cute little pumpkin back home (like me), try this recipe and you won’t regret! . ：Recipe： . Ingredients▼ sugar pumpkin, 150 g cream cheese, 240 g heavy cream, 160 g eggs, 2 ct granulated sugar, 50 g brown sugar, 30 g flour, 10 g ground cinnamon, 1/2 tsp ground allspice, 1/2 tsp salt, 1/4 tsp ：Instruction： ●Making Pumpkin Puree 1. Rinse and clean the pumpkin. 2. Cut the pumpkin into halves. 3. Firstly, cut the pumpkin on a side. 4. Turn the pumpkin to opposite side. Cut this side too. 5. Lastly, cut the bottom side. 6. Pull the two halves apart with hands. 7. Scoop out the pumpkin seeds with a spoon. ●Testing for Baking and Steaming ●Baking 8. Preheat the oven to 400℉/ 200℃ 9. Line a foil paper on a baking sheet. 10. Place a half pumpkin on the baking sheet. 11. Transfer to the preheated oven. 12. Bake at 400℉/ 200℃ for 30 min. 13. 30 min. later, remove from the oven and let it cool down. ●Steaming 14. Place a half pumpkin in a large bowl. 15. Transfer to a Tatung rice cooker. 16. Add 1.5 cup of water in the cooker and turn it on. 17. When finished cooking, open the lid and let it cool down. 18. Scoop out the flesh. 19. Mash it with a fork or a blender. 20. Steaming pumpkin is softer and moister. 21. Baking pumpkin has more strands and is drier. ●Making Cheesecake Batter 22. In a mixing bowl, add cream cheese. 23. Whisk until smooth. 24. Add granulated sugar and brown sugar. Mix until well combined. 25. Add one egg at a time. Mix until well combined. 26. Add another egg. Mix until well combined. 27. Add the homemade pumpkin puree. I used half baking and half steaming pumpkin puree. 28. Mix until well combined. 29. Pour heavy cream in. Mix until just combined. 30. Sieve flour, spice and salt. 31. Fold and mix well with a spatula. ●Preheating the Oven 32. Line a baking mold with a baking paper. 33. The baking paper should be higher than baking mold. 34. Pour and strain the batter into the baking mold. 35. Stir the batter to help straining. 36. Remove fibers and lumps. 37. Transfer to preheated oven. 38. Bake at 400℉/ 200℃ for 20 min. ◆ 20 min. later ◆ 39. Bake at 450℉/ 235℃ for 10 min. or until surface colored. ◆ 10 min. later ◆ 40. It should be still a little wobbly in the middle. 41. After completely cooled, transfer to fridge for overnight. ◆ The Next Day ◆ 42. Carefully remove from the baking mold. 43. Enjoy! — 心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。 ◆圖文食譜、料理隨筆與休士頓日常 https://bit.ly/3bgCRER ◆Instagram：xinxin_cuisine https://bit.ly/3kPY4dI ◆FB粉絲專頁：心心 Xinxin https://bit.ly/3HCSlBF ◆任何交流歡迎來信 lyixin1201@gmail.com ... https://www.youtube.com/watch?v=x7XsVYdgjUk

自己做的南瓜派果然超好吃！有甜但不會膩，每個人吃了都誇我的派皮鹹鹹的很讚，有點厚度的南瓜派特別濕潤好入口，內餡有點像南瓜布丁的口感，天氣熱的時候冰冰吃，天氣涼了也可以稍微加熱再品嘗，實在是很稱職的秋日甜點！不小心就會吃太多啊，請各位小心服用。 ：食譜： 食材▼ 全麥派皮麵團 350 g △食譜：https://bit.ly/3xTfxsb ○南瓜餡 南瓜泥 1 罐(15 oz) 雞蛋 2 顆 黑糖 150 g 鮮奶油 200 g 肉桂粉 1 小匙 黑胡椒粉 1/8 小匙 多香果粉(可省) 1/2 小匙 鹽 1/2 小匙 ■中文完整圖文食譜：https://bit.ly/3fiDdjl Pumpkin season is on the corner! Let’s make a lovely pumpkin pie to celebrate FALL’s coming  This pumpkin pie has warm spice flavor and soft texture of filling. All the Fall flavor is inside this slice of pie! Save the recipe because you will need it in the nearly future. . ：Recipe： . Ingredients▼ pie crust dough, 350 g △recipe： https://bit.ly/3xTfxsb ○Filling canned pumpkin puree, 1 can (15 oz) eggs, 2 ct brown sugar, 150 g heavy cream, 200 g ground cinnamon, 1 tsp ground black pepper, 1/8 tsp ground allspice, 1/2 tsp salt, 1/2 tsp ：Instruction： ●Shaping the Pie Crust 1. Fully flour the baking mat and baking rolling pin. 2. Put the homemade crust dough. 3. Cut the dough in between 1/3 to 1/4. 4. Transfer the small dough back to fridge until needed. 5. Let's roll the big dough at first. 6. Press down the dough at several directions. 7. Roll out the dough and flip the dough over occasionally. 8. Push the edge of the dough toward the center and roll out the dough again. 9. Refill flour anytime to prevent the dough stuck on the mat. 10. Roll the dough into a 2 mm thick disc. 11. Transfer the dough to the baking pan carefully. 12. Allow the dough to fit the baking pan. 13. Transfer the baking pan into a freezer. 14. Let's roll the small dough. 15. Repeat the same steps to roll the dough into a 1 mm thick disc. 16. Transfer the dough to a baking paper. 17. Transfer to a freezer. ●Preheating the Oven at 400℉/ 200℃ 18. Remove the baking pan from the freezer. 19. Line a baking paper on the crust dough and fill with baking stone, rice or beans. 20. Add granulated sugar and brown sugar. Blend the sugar and butter well. 21. Transfer to the preheated oven. 22. Bake at 400℉/ 200℃ for 20 min. ◆ 20 min. later ◆ 23. Remove the baking pan from the oven. 24. Remove the rice and baking paper from the baking pan. 25. Return the baking pan back to oven. 26. Bake at 400℉/ 200℃ for another 10 min. ◆ 10 min. later ◆ 27. Remove the cooked crust from baking pan. 28. Line a long baking paper into the baking pan. 29. Return the crust back to the baking pan. 30. Let it stand to cool down completely. ●Making the Pumpkin Cut-Out 31. Remove the small crust dough from the freezer. 32. Create your own pumpkin face with a steak knife. 33. Transfer to a freezer. ●Making the Filling 34. Open the pumpkin puree can and set aside. 35. Crack 2 eggs into a mixing bowl. 36. Beat until just combined. 37. Add brown sugar. Mix until well combined. 38. Add ground cinnamon, allspice, black pepper and salt. 39. Mix until well combined. ●Preheating the Oven to 350℉/ 180℃ 40. Pour the filling into the pie crust. 41. Remove the cut-out crust dough from the freezer. 42. Trim and soften the edge of the cut-out crust dough. 43. Place the cut put crust over the filling. 44. Allow the cut-out to fit the baking pan and filling. 45. Use a small fork to press the edge around to decorate. 46. Brush egg wash on the surface. 47. Transfer to the preheated oven. 48. Bake at 350℉/ 180℃ for 40 min. ◆ 40 min. later ◆ 49. Remove the pumpkin pie from the baking pan. 50. Enjoy! — 心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。 ◆圖文食譜、料理隨筆與休士頓日常 https://bit.ly/3bgCRER ◆Instagram：xinxin_cuisine https://bit.ly/3kPY4dI ◆FB粉絲專頁：心心 Xinxin https://bit.ly/3HCSlBF ◆任何交流歡迎來信 lyixin1201@gmail.com ... https://www.youtube.com/watch?v=WA40zMaNwL0

... https://www.youtube.com/watch?v=ajqDAKEy59o

... https://www.youtube.com/watch?v=ErABEg455Hw