Kabocha Cheesecake Recipe

Name: Kabocha Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 120 grams Cake flour (for the crust); 50 grams Unsalted butter (for the crust); 10 grams Granulated sugar (for the crust); 1 grams Salt (for the crust); 50 grams Kabocha squash(for the crust); 2 Egg (for the cheesecake); 100 grams Cream cheese (for the cheesecake); 120 grams Sour cream (for the cheesecake); 300 grams Kabocha squash (for the cheesecake); 40 grams Granulated sugar (for the cheesecake)

Servings: persons

120 grams Cake flour (for the crust)
50 grams Unsalted butter (for the crust)
10 grams Granulated sugar (for the crust)
1 grams Salt (for the crust)
50 grams Kabocha squash(for the crust)
2 Egg (for the cheesecake)
100 grams Cream cheese (for the cheesecake)
120 grams Sour cream (for the cheesecake)
300 grams Kabocha squash (for the cheesecake)
40 grams Granulated sugar (for the cheesecake)

1
Finely mash 50 g of kabocha with the skin (for the crust) and 50 g of it without (for the filling).
2
Slice the remaining kabocha with the skin on.
3
Mix together the tart crust ingredients and bring them together.
4
Press into the tart pan.
5
Poke holes in the bottom with a fork and bake in an oven, without preheating, at 200C for 10 minutes.
6
Soften the cream cheese with a spatula, add the sugar, and mix until evenly combined.
7
Mix in the eggs one at a time.
8
Mix in the sour cream.
9
Add the kabocha without skin and mix well.
10
Pour into the tart pan through a strainer.
11
Top with the sliced kabocha.
12
Bake in an oven preheated to 170C for about 40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 120 grams Cake flour (for the crust), 50 grams Unsalted butter (for the crust), 10 grams Granulated sugar (for the crust), 1 grams Salt (for the crust), and more.

Yes, Kabocha Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kabocha Cheesecake

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