-
1
Preheat the oven to 180C.
-
2
Bring the cream cheese to room temperature.
-
3
Put cupcake liners (or aluminum cups) into a cupcake tin.
-
4
Remove the seeds, fibre, and skin from the kabocha squash, then cut into bite-sized pieces.
-
5
Arrange in a heatproof dish, and microwave for about 5 minutes at 600W.
-
6
Mash with a fork while it's still hot.
-
7
Put all the ingredients into a blender or a food processor.
-
8
Mix until there is no more cream cheese lumps.
-
9
*This will be easier if you cut the cream cheese into small pieces.
-
10
Fill the liners with the batter about 70-80% full.
-
11
You can also use ramekins!
-
12
Bake in the oven for 35-40 minutes at 180C.
-
13
Insert a toothpick and if it comes out clean, they're done!
-
14
Remove from the cupcake tin, and let them cool on a rack.
-
15
Freshly baked ones are hot and fluffy.
-
16
When you chill them in the fridge over night, they will become moist and thick cheese cake.
-
17
When you take them out from the oven, the puffed cheesecakes deflate in the middle.
-
18
It's cute to put whipped cream there as a topping.
-
19
Some might collapse in the middle as shown in the picture, but it's a sign of being homemade.
-
20
Please hide it with decoration.
-
21
For basic mini cheesecakes, see Mini Cheese Cake
-
22
For a variation on the basic recipe, see Tiny Blueberry Cheese Cake
