Whole Kabocha Squash Baked Cheesecake

1. 1

   Microwave the kabocha squash to soften, and slice the top part off.

2. 2

   Remove the seeds, and save the pulp with 1 cm thickness around the edges.

3. 3

   Blend the room temperature cream cheese, egg, condensed milk and kabocha pulp from Step 1 in a blender.

4. 4

   Add cake flour when smooth, and continue blending.

5. 5

   Wrap the kabocha shell with aluminum foil, and bake 50 minutes at 170C preheated oven in a water bath.

6. 6

   Remove the foil and cool.

7. 7

   The cake will become moist if you chill it for half a day in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.