Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, whole kabocha squash baked cheesecake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Whole Kabocha Squash Baked Cheesecake is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Whole Kabocha Squash Baked Cheesecake is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must 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:
- Prepare 1 Kabocha squash (small Bocchan kabocha)
- Make ready 1/2 box Philadelphia cream cheese
- Make ready 1 medium Egg
- Get 50 grams Condensed Milk
- Prepare 20 grams Cake flour
Steps 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 this up with this exceptional food whole kabocha squash baked cheesecake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
