Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, whole kabocha squash baked cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Whole Kabocha Squash Baked Cheesecake is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Whole Kabocha Squash Baked Cheesecake is something which I’ve loved my whole life.
To begin with this 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 it.
The ingredients needed to make Whole Kabocha Squash Baked Cheesecake:
- Make ready 1 Kabocha squash (small Bocchan kabocha)
- Get 1/2 box Philadelphia cream cheese
- Prepare 1 medium Egg
- Make ready 50 grams Condensed Milk
- Make ready 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 is going to wrap it up for this exceptional food whole kabocha squash baked cheesecake recipe. 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 bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
