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We hope you got insight from reading it, now let’s go back to whole kabocha squash baked cheesecake recipe. You can cook whole kabocha squash baked cheesecake using 5 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Whole Kabocha Squash Baked Cheesecake:
- Use 1 of Kabocha squash (small Bocchan kabocha).
- Take 1/2 box of Philadelphia cream cheese.
- Provide 1 medium of Egg.
- Take 50 grams of Condensed Milk.
- You need 20 grams of Cake flour.
Instructions to make Whole Kabocha Squash Baked Cheesecake:
- 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..
- 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..
- 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..
- 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!
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