Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, whole kabocha squash baked cheesecake. It is one of my favorites food recipes. 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 popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Whole Kabocha Squash Baked Cheesecake is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have whole kabocha squash baked cheesecake using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Whole Kabocha Squash Baked Cheesecake:
- Take 1 Kabocha squash (small Bocchan kabocha)
- Make ready 1/2 box Philadelphia cream cheese
- Get 1 medium Egg
- Take 50 grams Condensed Milk
- Prepare 20 grams 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.
So that’s going to wrap it up for this special food whole kabocha squash baked cheesecake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
