Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, whole kabocha squash baked cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Whole Kabocha Squash Baked Cheesecake is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Whole Kabocha Squash Baked Cheesecake is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first 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:
- Get 1 Kabocha squash (small Bocchan kabocha)
- Take 1/2 box Philadelphia cream cheese
- Prepare 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 exceptional food whole kabocha squash baked cheesecake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
