How to Make Perfect Whole Kabocha Squash Baked Cheesecake

Whole Kabocha Squash Baked Cheesecake. Remove from oven and cool completely, or at least. Kabocha squash is a green Japanese pumpkin that is available year-round. Allow the squash to cool slightly, and then scoop out After scrubbing it clean, place the whole squash in the slow cooker.

This vegan kabocha squash cheesecake is the perfect way to welcome autumn, using fresh, fall produce! This is because they're easy to prepare and you have the added bonus of consuming whole foods in their. Don't forget to subscribe チャンネル登録お願いします Abonnez-vous à ma chaîne Follow me フォローお願いします Suivez-moi www.cookingwithmira.com. You can have Whole Kabocha Squash Baked Cheesecake using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Whole Kabocha Squash Baked Cheesecake

1. Prepare 1 of Kabocha squash (small Bocchan kabocha).
2. It’s 1/2 box of Philadelphia cream cheese.
3. Prepare 1 medium of Egg.
4. You need 50 grams of Condensed Milk.
5. You need 20 grams of Cake flour.

Great recipe for Whole Kabocha Squash Baked Cheesecake. I received a kabocha squash as a gift, and I wanted to make something that highlights the cuteness of the small shape. The pulp was watery, so I used condensed milk instead of heavy cream. Kabocha squash is an Asian variety of winter squash with a dark green skin and a round shape.

Whole Kabocha Squash Baked Cheesecake instructions

1. Microwave the kabocha squash to soften, and slice the top part off. Remove the seeds, and save the pulp with 1 cm thickness around the edges..
2. Blend the room temperature cream cheese, egg, condensed milk and kabocha pulp from Step 1 in a blender. Add cake flour when smooth, and continue blending..
3. Wrap the kabocha shell with aluminum foil, and bake 50 minutes at 170°C preheated oven in a water bath. Remove the foil and cool..
4. The cake will become moist if you chill it for half a day in the refrigerator..

Like other winter squash it is an excellent source of In the Oven Place the cleaned halves cut-side up on a baking sheet or in a shallow baking dish. Brush the squash with olive oil and sprinkle with salt and. When done, the squash should be If the top of the cheesecake starts to brown, tent it with aluminum foil. Remove the cheesecake from the oven and let cool completely before serving. Just like any other squash you can add chopped kabocha to stews or puree into soups, baked goods or breakfast items like pancakes!