Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kabocha squash cream cheesecake. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Kabocha Squash Cream Cheesecake is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Kabocha Squash Cream Cheesecake is something which I’ve loved my whole life. They are nice and they look fantastic.
This recipe for vegan kabocha squash cheesecake highlights all the flavors of fall. This yummy raw dessert is healthy and contains a special superfood! This vegan kabocha squash cheesecake is a healthy dessert option compared to dairy based alternatives.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kabocha squash cream cheesecake using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Cream Cheesecake:
- Get 300 grams Kabocha squash
- Take 150 grams Cream cheese
- Get 50 grams Sugar
- Prepare 2 Eggs
- Make ready 30 grams Cake flour
- Get 200 grams Milk
It wasn't until a few years ago that I discovered the kabocha squash. I don't know how I missed it! It's the Japanese version of a pumpkin and I adore it. If the top of the cheesecake starts to brown, tent it with aluminum foil.
Instructions to make Kabocha Squash Cream Cheesecake:
- Bring the cream cheese to room temperature.
- Cut the kabocha squash into 3 cm pieces, rinse, and microwave for 5 minutes. When it turns orange and a bamboo skewer goes through easily, it's done!
- Peel the kabocha squash with a knife. Combine the kabocha squash, cream cheese, sugar, and eggs and mix with a stick blender (or use a food processor).
- Sift in the cake flour and stir until it's no longer floury. Then add milk and mix.
- Pour the mixture from Step 4 into a mold and bake at 340F/170C for 50-60 minutes. After it cools, chill it in the refrigerator.
- This recipe was printed on a cream cheese package! I'm so happy!!
Remove the cheesecake from the oven and let cool completely before serving. Kabocha squash can be found at most Asian markets. Kabocha is an Asian variety of Winter squash and is rich in beta carotene (vitamin A), iron, vitamin C and potassium. Plus, it's even lower carb than the traditionally orange pumpkin we're used to. Kabocha Squash, also referred to as Japanese squash, is my favorite winter squash.
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