Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, whole kabocha squash baked cheesecake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Whole Kabocha Squash Baked Cheesecake is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Whole Kabocha Squash Baked Cheesecake is something which I have loved my entire life.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. 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. Make ready 1 Kabocha squash (small Bocchan kabocha)
2. Make ready 1/2 box Philadelphia cream cheese
3. Prepare 1 medium Egg
4. Make ready 50 grams Condensed Milk
5. Prepare 20 grams Cake flour

You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in savoury dish and so on.. This whole roasted kabocha squash recipe or Japanese pumpkin makes the perfect edible bowl for serving up your favourite fall or Thanksgiving dinners. Fill it with soups, stews, rice or stuffing. It's simple to make and is naturally vegan and gluten-free.

Instructions 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.

Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark yellow-orange flesh inside. You'll find that it's a very sweet squash and has a slightly dry texture. Like other squash varieties, Kabocha is a great source of vitamin A, vitamin C, and fiber. How to Cook Kabocha Squash How to Roast Kabocha Squash. Line a baking sheet with foil and cut the squash in half lengthwise.

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