Smooth Kabocha Squash Cheesecake

Name: Smooth Kabocha Squash Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Kabocha squash (without seeds and skin); 200 grams Cream cheese; 70 grams Sugar; 2 Eggs; 200 ml Heavy cream; 20 grams Cake flour

cookpad.japan @cookpad_jp

I like kobocha squash desserts and cheesecake, so I combined them into a recipe. It was good so I posted the recipe here.
I used a circular 18 cm-diameter cake pan.
If you don't want to strain kabocha through a strainer, you may want to use a food processor. If you don't strain the kabocha, you can enjoy the texture of the kabocha, but it's still tasty. It can burn easily while baking, so cover with aluminum foil to the protect the surface. Recipe by Orenjiringu.

cookpad.japan @cookpad_jp

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Ingredients

6 servings

200 gramsKabocha squash (without seeds and skin)
200 gramsCream cheese
70 gramsSugar
2Eggs
200 mlHeavy cream
20 gramsCake flour

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Steps

1

Remove the skin and seeds from the kabocha squash and discard. Cut the kabocha into small pieces and microwave until softened.
2

Mash the kabocha squash. Strain through a strainer to smooth out and let cool.
3

Bring the cream cheese to room temperature (or microwave for 30 seconds) and add to a bowl with the sugar. Combine until smooth.
4

Add the eggs and heavy cream to the cream cream and combine. Add the kabocha paste and mix well. Add the sifted cake flour and combine thoroughly.
5

Line the cake pan with parchment paper and pour the batter, straining, in the cake pan and bake in the 180℃ preheated oven for 45 minutes.
6

Insert a toothpick and if it comes out clean, it's done.
7

When it's cool enough, chill in the refrigerator.
8

It's so soft like soufflé when just baked. It firms up into a texture like baked cheesecake when chilled.