How to Cook Delicious Easy Kabocha Squash and Okara Cheesecake

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Drink water, not alternative drinks. Having a soda or cup of coffee from time to time won’t hurt you too badly. Getting all your hydration from them is a terrible idea. Ingesting water instead of other forms of drinks is a good way to aid your body in its health and hydration. You’re also cutting hundreds of calories from your diet— without having to be forced to eat terrible tasting diet food. Successful weight loss efforts often depend exclusively on water consumption.

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We hope you got insight from reading it, now let’s go back to easy kabocha squash and okara cheesecake recipe. To cook easy kabocha squash and okara cheesecake you only need 7 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Easy Kabocha Squash and Okara Cheesecake:

1. Take 100 grams of Fresh okara.
2. Provide 100 grams of Kabocha squash.
3. Take 50 grams of Philadelphia cream cheese.
4. Use 1 of Egg.
5. Use 35 grams of Sugar.
6. Prepare 1 tbsp of Condensed milk.
7. Provide 3 of to 4 drops Vanilla essence (optional).

Instructions to make Easy Kabocha Squash and Okara Cheesecake:

1. Peel the kabocha squash and soften by boiling or microwaving..
2. Put all ingredients into a food processor and blend. Or, combine everything into a bowl and mix well. You could also mash the kabocha squash and then mix everything with your hands..
3. With vegetable oil, thinly grease a microwave-safe dish. Put the mixed ingredients into the plate and cover with plastic wrap. Microwave for 5 minutes at 500 W. The center might feel slightly soft, but will harden later..
4. Remove the wrap and let sit until it's cooled off (when it's just warm to the touch). Cover with plastic wrap again, and chill well in the fridge to finish..
5. I recommend you slice into small pieces since it tastes so rich. You could also heat them in silicone cups (in that case, heat for 3 minutes with a plastic wrap covering)..
6. Somehow this cake became richer when microwaved and chilled. This might be because microwaving makes it thicker and harder compared to baking it in the oven..
7. You could also use a soft cheese, like Camembert instead of cream cheese..

This vegan kabocha squash cheesecake also contains a combination of coconut and citrus for a fragrant and fruity vibe. This vegan kabocha squash cheesecake is the perfect way to welcome autumn, using fresh, fall produce! As long as you have a food processor, this recipe is easy to make! I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process.

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