Drained Yogurt Kabocha Cheesecake

1. 1

   Drain the water from the yogurt the day before.

2. 2

   Crumble the cookies, mix with melted butter, and spread out in a mold covered with parchment paper.

3. 3

   Microwave or boil the kabocha to soften, and mash while it is still hot.

4. 4

   Mash it with the back of a spoon etc, and pass through a strainer.

5. 5

   This will produce a smooth~ kabocha paste.

6. 6

   Place step 5 into a bowl with the drained yogurt, and whisk well with an egg beater.

7. 7

   Add sugar, eggs, cake flour, and heavy cream in that order, and whisk with an egg beater.

8. 8

   Make sure to add it in the order exactly as written.

9. 9

   Pour into the mold, and bake in an oven at 360F/180C for 40-45 minutes.

10. 10

    It is done.

11. 11

    Let it cool in the mold after baking, and cut it after it has thoroughly cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.