Steps to Make Speedy Kabocha Squash Cheese Cake
Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Homemade Kabocha Squash Cheese Cake. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kabocha Squash Cheese Cake, 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 Kabocha Squash Cheese Cake 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 Kabocha Squash Cheese Cake is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can have Kabocha Squash Cheese Cake using 7 ingredients and 11 steps. Here is how you cook that.
I added kabocha squash to our family's favourite petit size cheese cake, and arranged them into Halloween style.
※The baking time differs depending on the oven, so please adjust it.
※I used Philadelphia brand cream cheese.
※I bought a 200 ml carton of heavy cream so I made whipped cream with the remaining 50 ml. Recipe by Banyangarden
Ingredients and spices that need to be Get to make Kabocha Squash Cheese Cake:
- 200 grams Cream cheese
- 150 ml Heavy cream
- 2 Eggs
- 60 grams Sugar
- 1 pinch Salt
- 2 tbsp Cake flour
- 200 grams Kabocha squash
Steps to make Kabocha Squash Cheese Cake
- Preheat the oven to 180℃. Bring the cream cheese to room temperature. Put cupcake liners (or aluminum cups) into a cupcake tin.
- 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.
- Mash with a fork while it's still hot.
- 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.
- Fill the liners with the batter about 70-80% full. You can also use ramekins!
- Bake in the oven for 35-40 minutes at 180℃. Insert a toothpick and if it comes out clean, they're done!
- 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.
- 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.
- Some might collapse in the middle as shown in the picture, but it's a sign of being homemade. Please hide it with decoration.
- For basic mini cheesecakes, see Mini Cheese Cake
https://cookpad.com/us/recipes/143988-mini-cheesecake-bites
- For a variation on the basic recipe, see Tiny Blueberry Cheese Cake
https://cookpad.com/us/recipes/143987-tiny-blueberry-cheesecakes
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