Kabocha Squash Cheese Cake
Kabocha Squash Cheese Cake

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, kabocha squash cheese cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Kabocha Squash Cheese Cake is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Kabocha Squash Cheese Cake is something that I’ve loved my entire life.

Kabocha, Japanse pumpkin is full of Vitamin A, Vitamin C, and Beta carotene. It tastes more like sweet potato than pumpkin. This vegan kabocha squash cheesecake is a healthy dessert option compared to dairy based alternatives.

To begin with this recipe, we must first prepare a few ingredients. You can have kabocha squash cheese cake using 7 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Cheese Cake:
  1. Get 200 grams Cream cheese
  2. Make ready 150 ml Heavy cream
  3. Prepare 2 Eggs
  4. Make ready 60 grams Sugar
  5. Take 1 pinch Salt
  6. Make ready 2 tbsp Cake flour
  7. Prepare 200 grams Kabocha squash

I've never made desserts with it so this was a great recipe to try for the first time! Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Pumpkin's Japanese cousin is one of the sweetest squash varieties out there. We love it because it's so versatile, and it holds up well to various preparation techniques.

Steps to make Kabocha Squash Cheese Cake:
  1. Preheat the oven to 180℃. Bring the cream cheese to room temperature. Put cupcake liners (or aluminum cups) into a cupcake tin.
  2. Remove the seeds, fibre, and skin from the kabocha squash, then cut into bite-sized pieces. Arrange in a heatproof dish, and microwave for about 5 minutes at 600W.
  3. Mash with a fork while it's still hot.
  4. Put all the ingredients into a blender or a food processor. Mix until there is no more cream cheese lumps. *This will be easier if you cut the cream cheese into small pieces.
  5. Fill the liners with the batter about 70-80% full. You can also use ramekins!
  6. Bake in the oven for 35-40 minutes at 180℃. Insert a toothpick and if it comes out clean, they're done!
  7. Remove from the cupcake tin, and let them cool on a rack. Freshly baked ones are hot and fluffy. When you chill them in the fridge over night, they will become moist and thick cheese cake.
  8. When you take them out from the oven, the puffed cheesecakes deflate in the middle. It's cute to put whipped cream there as a topping.
  9. Some might collapse in the middle as shown in the picture, but it's a sign of being homemade. Please hide it with decoration.
  10. For basic mini cheesecakes, see Mini Cheese Cake - - https://cookpad.com/us/recipes/143988-mini-cheesecake-bites
  11. For a variation on the basic recipe, see Tiny Blueberry Cheese Cake - - https://cookpad.com/us/recipes/143987-tiny-blueberry-cheesecakes

Kabocha squash is one of my favorite squashes. I cannot resist bringing one home whenever I see it at the grocery stores. This Steamed Kabocha Cake is a little different from your usual desserts or tea time treats but it is most definitely worth a try. It should be served warm accompanied by a cup of. I love putting grains in my salad.

So that’s going to wrap this up with this exceptional food kabocha squash cheese cake recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget 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!