Kabocha Squash Cream Cheesecake

1. 1

   Bring the cream cheese to room temperature.

2. 2

   Cut the kabocha squash into 3 cm pieces, rinse, and microwave for 5 minutes.

3. 3

   When it turns orange and a bamboo skewer goes through easily, it's done!

4. 4

   Peel the kabocha squash with a knife.

5. 5

   Combine the kabocha squash, cream cheese, sugar, and eggs and mix with a stick blender (or use a food processor).

6. 6

   Sift in the cake flour and stir until it's no longer floury.

7. 7

   Then add milk and mix.

8. 8

   Pour the mixture from Step 4 into a mold and bake at 340F/170C for 50-60 minutes.

9. 9

   After it cools, chill it in the refrigerator.

10. 10

    This recipe was printed on a cream cheese package!

11. 11

    I'm so happy!

12. 12

    !

* Per serving · 4 servings · Values may vary.

No additional tips available.