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Kabocha Squash Cheesecake With Caramelized Walnuts Recipe

Kabocha Squash Cheesecake with Caramelized Walnuts Recipe
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Serving : 6
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Prepare the ingredients before making Kabocha Squash Cheesecake with Caramelized Walnuts in your home. Then, follow these steps below to serve Kabocha Squash Cheesecake with Caramelized Walnuts for your family or friends.

Ingredients: Kabocha Squash Cheesecake with Caramelized Walnuts

  • Crust
  • 70 grams Crackers or cookies
  • 35 grams Melted butter (unsalted)
  • Batter
  • 150 grams Kabocha squash (peeled and seeded)
  • 200 grams Cream cheese
  • 100 grams Sour cream
  • 2 Eggs
  • 80 to 90 grams Cane sugar
  • 100 ml Heavy cream
  • 1 tsp Lemon juice
  • 1 tbsp Rum
  • 1 tbsp ○ Cake flour
  • 1/2 tsp ○ Cinnamon powder
  • Toppings (can be omitted)
  • 100 grams Walnuts (roughly chopped)
  • 100 grams Caramel Creamor 2360958)

How to Make Kabocha Squash Cheesecake with Caramelized Walnuts

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Kabocha Squash Cheesecake with Caramelized Walnuts in your home by yourself.

    Step 1
  • Preparations: ● Cut the kabocha into appropriate sizes, dampen lightly with water, cover with plastic wrap and microwave until soft.
  • Step 2
  • ● Bring the cream cheese, sour cream, and eggs to room temperature. ● Sift the flour and cinnamon powder together.
  • Step 3
  • ● Line the bottom and side of the mold with parchment paper, and cover the outside with aluminum foil. ● Preheat the oven to 170℃. ● Prepare hot water for baking later.
  • Step 4
  • Finely grind the cookies, and mix in the melted butter to moisten. Spread evenly on the bottom of the mold.
  • Step 5
  • Add the softened kabocha in a food processor and mix. Mix in the eggs, and after that, carefully mix in all the other ingredients in the listed order.
  • Step 6
  • Pour batter into the mold. Place it on a baking sheet filled with hot water and bake for 45 to 50 minutes. It's done once the skewer comes out clean.
  • Step 7
  • Once baked, tap the mold on countertop from about 15 cm above to eliminate any hot air. Place a knife between the mold and parchment paper and run it around once.
  • Step 8
  • Place it on a cooling rack to cool. Let it rest overnight in the refrigerator. Remove from the mold the next day and it's done The walnut toppings are optional.
  • Step 9
  • Toppings: Add the walnuts in a frying pan and dry roast over low heat until it starts to make a crinkly sound.
  • Step 10
  • Add caramel cream and walnuts in a bowl and combine together. You can use more cream if you like.
  • Step 11
  • As soon the nuts and caramel are mixed, spread out evenly on top of the cheesecake. Sprinkle the top with pumpking seeds too if you have some to finish.
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