Kabocha Squash Cream Cheesecake

Name: Kabocha Squash Cream Cheesecake
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Kabocha squash; 150 grams Cream cheese; 50 grams Sugar; 2 Eggs; 30 grams Cake flour; 200 grams Milk

cookpad.japan @cookpad_jp

I wanted to eat cheesecake, and I wanted a kabocha squash cake too. So I decided to just mix the two together!!! I ended up with a super rich kabocha cheesecake. It's so rich and filling that a 1/4 slice of this can probably be enough for lunch.

First the moist kabocha squash, and then the cream cheese flavor fills your mouth. If you put the kabocha through a strainer, it would probably be even smoother! I didn't do that this time.
When blending the kabocha with the stick blender, you could leave it chunky or blend until smooth. I'd like to try it both ways! Recipe by Soutamosa

cookpad.japan @cookpad_jp

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Ingredients

4 servings

300 gramsKabocha squash
150 gramsCream cheese
50 gramsSugar
2Eggs
30 gramsCake flour
200 gramsMilk

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Steps

1

Bring the cream cheese to room temperature.
2

Cut the kabocha squash into 3 cm pieces, rinse, and microwave for 5 minutes. When it turns orange and a bamboo skewer goes through easily, it's done!
3

Peel the kabocha squash with a knife. Combine the kabocha squash, cream cheese, sugar, and eggs and mix with a stick blender (or use a food processor).
4

Sift in the cake flour and stir until it's no longer floury. Then add milk and mix.
5

Pour the mixture from Step 4 into a mold and bake at 340F/170C for 50-60 minutes. After it cools, chill it in the refrigerator.
6

This recipe was printed on a cream cheese package! I'm so happy!!