Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, easy kabocha squash and okara cheesecake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Kabocha (Japanese Pumpkin)/ Squash that mom makes twice a week. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.
Easy Kabocha Squash and Okara Cheesecake is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Easy Kabocha Squash and Okara Cheesecake is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have easy kabocha squash and okara cheesecake using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Easy Kabocha Squash and Okara Cheesecake:
- Prepare 100 grams Fresh okara
- Get 100 grams Kabocha squash
- Get 50 grams Philadelphia cream cheese
- Take 1 Egg
- Prepare 35 grams Sugar
- Get 1 tbsp Condensed milk
- Prepare 3 to 4 drops Vanilla essence (optional)
You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process. It's delicious and nutritious when prepared this simple way!
Steps to make Easy Kabocha Squash and Okara Cheesecake:
- Peel the kabocha squash and soften by boiling or microwaving.
- Put all ingredients into a food processor and blend. Or, combine everything into a bowl and mix well. You could also mash the kabocha squash and then mix everything with your hands.
- With vegetable oil, thinly grease a microwave-safe dish. Put the mixed ingredients into the plate and cover with plastic wrap. Microwave for 5 minutes at 500 W. The center might feel slightly soft, but will harden later.
- Remove the wrap and let sit until it's cooled off (when it's just warm to the touch). Cover with plastic wrap again, and chill well in the fridge to finish.
- I recommend you slice into small pieces since it tastes so rich. You could also heat them in silicone cups (in that case, heat for 3 minutes with a plastic wrap covering).
- Somehow this cake became richer when microwaved and chilled. This might be because microwaving makes it thicker and harder compared to baking it in the oven.
- You could also use a soft cheese, like Camembert instead of cream cheese.
Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). If you are new to Kabocha it's similar to pumpkin or acorn squash, but even better because it's even. It needs room for the vine to spread out and space for the squash to bloom and develop. Growing kabocha is a surprisingly easy process, but you will need to start the process in early spring if you want your squash to reach maturity by fall. It wasn't until a few years ago that I discovered the kabocha squash.
So that is going to wrap it up with this exceptional food easy kabocha squash and okara cheesecake recipe. Thanks so much for your time. I am sure that 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 on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
