Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, whole kabocha squash baked cheesecake. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Whole Kabocha Squash Baked Cheesecake is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Whole Kabocha Squash Baked Cheesecake is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have whole kabocha squash baked cheesecake using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Whole Kabocha Squash Baked Cheesecake:
- Prepare 1 Kabocha squash (small Bocchan kabocha)
- Take 1/2 box Philadelphia cream cheese
- Take 1 medium Egg
- Prepare 50 grams Condensed Milk
- Take 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 is going to wrap this up with this exceptional food whole kabocha squash baked cheesecake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
