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Smooth Kabocha Squash Cheesecake Recipe

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

Ingredients: Smooth Kabocha Squash Cheesecake

  • 200 grams Kabocha squash (without seeds and skin)
  • 200 grams Cream cheese
  • 70 grams Sugar
  • 2 Eggs
  • 200 ml Heavy cream
  • 20 grams Cake flour

How to Make Smooth Kabocha Squash Cheesecake

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Smooth Kabocha Squash Cheesecake in your home by yourself.

    Step 1
  • Remove the skin and seeds from the kabocha squash and discard. Cut the kabocha into small pieces and microwave until softened.
  • Step 2
  • Mash the kabocha squash. Strain through a strainer to smooth out and let cool.
  • Step 3
  • Bring the cream cheese to room temperature (or microwave for 30 seconds) and add to a bowl with the sugar. Combine until smooth.
  • Step 4
  • Add the eggs and heavy cream to the cream cream and combine. Add the kabocha paste and mix well. Add the sifted cake flour and combine thoroughly.
  • Step 5
  • Line the cake pan with parchment paper and pour the batter, straining, in the cake pan and bake in the 180℃ preheated oven for 45 minutes.
  • Step 6
  • Insert a toothpick and if it comes out clean, it's done.
  • Step 7
  • When it's cool enough, chill in the refrigerator.
  • Step 8
  • It's so soft like soufflé when just baked. It firms up into a texture like baked cheesecake when chilled.
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