Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, whole kabocha squash baked cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This recipe for vegan kabocha squash cheesecake highlights all the flavors of fall. 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.

Whole Kabocha Squash Baked Cheesecake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Whole Kabocha Squash Baked Cheesecake is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have whole kabocha squash baked cheesecake using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Whole Kabocha Squash Baked Cheesecake:

1. Take 1 Kabocha squash (small Bocchan kabocha)
2. Make ready 1/2 box Philadelphia cream cheese
3. Get 1 medium Egg
4. Get 50 grams Condensed Milk
5. Take 20 grams Cake flour

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 a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts.

Steps to make Whole Kabocha Squash Baked Cheesecake:

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.

It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very I did bake this cheesecake in a water bath, but it did crack a little on the top. However, it didn't sink in and. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.

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