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Whole Kabocha Squash Baked Cheesecake Recipe

Whole Kabocha Squash Baked Cheesecake Recipe
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Serving : 1
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Prepare the ingredients before making Whole Kabocha Squash Baked Cheesecake in your home. Then, follow these steps below to serve Whole Kabocha Squash Baked Cheesecake for your family or friends.

Ingredients: 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

How to Make Whole Kabocha Squash Baked Cheesecake

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Whole Kabocha Squash Baked Cheesecake in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • The cake will become moist if you chill it for half a day in the refrigerator.
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