Yogurt Kabocha Cheesecake

Name: Yogurt Kabocha Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 1 before draining 400 grams -> after draining 230 - 250 grams Plain yogurt; 80 grams Sugar; 250 grams Kabocha squash (skin and seeds removed); 3 slice ☆Sliced cheese (non-melting type); 10 grams ☆Unsalted butter; 2 tbsp ☆Milk; 55 grams Cake flour; 2 medium Eggs; 1 packages Oreo cookies

cookpad.japan @cookpad_jp

I wanted to make desserts for Halloween...

This is based off, but with kabocha.
As you just have to mix the ingredients together I don't really have any hints. Please make whatever decorations you like. Recipe by Naana

I wanted to make desserts for Halloween...

This is based off, but with kabocha.
As you just have to mix the ingredients together I don't really have any hints. Please make whatever decorations you like. Recipe by Naana

cookpad.japan @cookpad_jp

I wanted to make desserts for Halloween...

This is based off, but with kabocha.
As you just have to mix the ingredients together I don't really have any hints. Please make whatever decorations you like. Recipe by Naana

I wanted to make desserts for Halloween...

This is based off, but with kabocha.
As you just have to mix the ingredients together I don't really have any hints. Please make whatever decorations you like. Recipe by Naana

Saved

Ingredients

6 servings

1before draining 400 grams -> after draining 230 - 250 grams Plain yogurt
80 gramsSugar
250 gramsKabocha squash (skin and seeds removed)
3 slice☆Sliced cheese (non-melting type)
10 grams☆Unsalted butter
2 tbsp☆Milk
55 gramsCake flour
2 mediumEggs
1 packagesOreo cookies

Saved

Steps

1

Prep: spread vegetable oil or no-stick spray to the inside of a baking pan. Place a rounded paper sheet on the pan. Beat the eggs and set aside.
2

Strain the yogurt (it'll take 1 to 3 hours). Lay paper towels in a strainer and then strain the yogurt inside.
3

Place a small dish with a slightly high back into a bowl, then place your strainer from Step 2 inside diagonally to help shorten the drainage time.
4

Make the cookie crust. Use a food processor to crumble the Oreo cookies, and press down into the pan. Cover with plastic wrap and use your fingers to press down to flatten.
5

Remove the skin from the kabocha and cut into bite-sized pieces. Microwave to soften. Use a food processor to make a smooth mixture.
6

Place the ingredients marked with ☆ in a heat-resistant container and microwave at 500 W for 1 minute 20 seconds. Mix immediately. If the cheese doesn't melt, microwave for an additional 10 seconds.
7

Mix the strained yogurt and sugar in a large bowl.
8

Add the pumpkin from Step 5 and the mixed ingredients from Step 6 to the large bowl in Step 7. The add the cake flour and beaten eggs in that order and mix with a mixer (while sifting the cake flour).
9

Place the mixture in your pan and bake in your preheated oven at 360°F/180°C for 50 minutes.
10

And it's finished!! Don't remove it from the pan. After it's cooled down a bit, put it in the refrigerator and serve chilled.
11

For Halloween, I used a cookie cutter to make cookies for decoration (not in the recipe).
12

Serve like this in a cafe-style. A bat cookie and whipped cream with chocolate sauce dresses up the cake.
13

In this photo, I stabbed the cake with a lightning bolt.