Smooth Kabocha Squash Cheesecake

1. 1

   Remove the skin and seeds from the kabocha squash and discard.

2. 2

   Cut the kabocha into small pieces and microwave until softened.

3. 3

   Mash the kabocha squash.

4. 4

   Strain through a strainer to smooth out and let cool.

5. 5

   Bring the cream cheese to room temperature (or microwave for 30 seconds) and add to a bowl with the sugar.

6. 6

   Combine until smooth.

7. 7

   Add the eggs and heavy cream to the cream cream and combine.

8. 8

   Add the kabocha paste and mix well.

9. 9

   Add the sifted cake flour and combine thoroughly.

10. 10

    Line the cake pan with parchment paper and pour the batter, straining, in the cake pan and bake in the 180C preheated oven for 45 minutes.

11. 11

    Insert a toothpick and if it comes out clean, it's done.

12. 12

    When it's cool enough, chill in the refrigerator.

13. 13

    It's so soft like souffle when just baked.

14. 14

    It firms up into a texture like baked cheesecake when chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.