Recipe of Speedy Whole Kabocha Squash Baked Cheesecake

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Simple Way to Make Favorite Whole Kabocha Squash Baked Cheesecake. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Whole Kabocha Squash Baked Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whole Kabocha Squash Baked Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Whole Kabocha Squash Baked Cheesecake is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Whole Kabocha Squash Baked Cheesecake using 5 ingredients and 4 steps. Here is how you cook that.

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. I didn't need to use vanilla essence or sugar because condensed milk has sweetness and fragrance. ● Ingredient amounts will differ according to the size of the kabocha squash. I could get 150 g pulp from a 550 g kabocha squash. Using same about of cream cheese and the pulp should be delicious ● The batter will not rise, so you can fill it up to the top of the kabocha squash. Recipe by Mitsuzou

Ingredients and spices that need to be Get to make Whole Kabocha Squash Baked Cheesecake:

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

Instructions to make 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.

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So that is going to wrap it up with this special food Simple Way to Prepare Favorite Whole Kabocha Squash Baked Cheesecake. Thanks so much for your time. I am sure you will make this at home. There is 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. Thank you for reading. Go on get cooking!