Rich & Moist Kabocha Squash Cheesecake

1. 1

   Remove the seeds from the kabocha squash and cut into chunks.

2. 2

   Wrap with plastic wrap and microwave until they are easily pierced with a toothpick.

3. 3

   Place the kabocha in a blender and add the ingredients.

4. 4

   Puree until smooth and pour the batter into a cake pan.

5. 5

   Bake in the 160C preheated oven for about 40-50 minutes.

6. 6

   When the cake is completely cooled, remove from the pan.

7. 7

   The cake puffs up while baking.

8. 8

   It tastes better when chilled in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.