How to Prepare Super Quick Homemade Whole Kabocha Squash Baked Cheesecake
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Recipe of Ultimate Whole Kabocha Squash Baked Cheesecake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Whole Kabocha Squash Baked Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whole Kabocha Squash Baked Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Whole Kabocha Squash Baked Cheesecake is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Whole Kabocha Squash Baked Cheesecake using 5 ingredients and 4 steps. Here is how you cook it.
I received a kabocha squash as a gift, and I wanted to make something that highlights the cuteness of the small shape. The pulp was watery, so I used condensed milk instead of heavy cream. I didn't need to use vanilla essence or sugar because condensed milk has sweetness and fragrance.
● Ingredient amounts will differ according to the size of the kabocha squash. I could get 150 g pulp from a 550 g kabocha squash. Using same about of cream cheese and the pulp should be delicious ● The batter will not rise, so you can fill it up to the top of the kabocha squash. Recipe by Mitsuzou
Ingredients and spices that need to be Get to make Whole Kabocha Squash Baked Cheesecake:
- 1 Kabocha squash (small Bocchan kabocha)
- 1/2 box Philadelphia cream cheese
- 1 medium Egg
- 50 grams Condensed Milk
- 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.
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So that's going to wrap this up for this special food Step-by-Step Guide to Make Any-night-of-the-week Whole Kabocha Squash Baked Cheesecake. Thanks so much for reading. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!