Great for Halloween! Kabocha Squash Cheesecake

Name: Great for Halloween! Kabocha Squash Cheesecake
Yield: 1 serving
Cuisine: American
Ingredients: 300 grams Kabocha squash; 250 grams Cream cheese; 100 ml Heavy cream; 15 grams ☆Sugar; 1 tbsp ☆Milk; 100 grams Sugar; 2 Eggs; 20 grams White flour; 1 dash Lemon juice; 100 grams Oreo cookies, or other cookie of your choice; 50 grams Butter

cookpad.japan @cookpad_jp

I really like the mixture of squash and Oreo cookies, so I thought I would try them in a cheesecake.

You can make the kabocha squash in Step 5 even creamier by pushing it through a sieve before mixing.
For a creamier cake, push the batter through a sieve before adding to the pan in step 10.
If you don't have time to put the batter through a sieve, just mix it as per the instructions.
You may need to adjust heat and cooking time to suit your oven. Recipe by marimari kitchen

I really like the mixture of squash and Oreo cookies, so I thought I would try them in a cheesecake.

cookpad.japan @cookpad_jp

I really like the mixture of squash and Oreo cookies, so I thought I would try them in a cheesecake.

Saved

Ingredients

1 serving

300 gramsKabocha squash
250 gramsCream cheese
100 mlHeavy cream
15 grams☆Sugar
1 tbsp☆Milk
100 gramsSugar
2Eggs
20 gramsWhite flour
1 dashLemon juice
100 gramsOreo cookies, or other cookie of your choice
50 gramsButter

Saved

Steps

1

Remove the cream from the cookies. Melt the butter. Bring the eggs and cream cheese up to room temperature.
2

Line a pan with parchment paper, and lightly grease to produce a lovely finished cake. (I used spray on oil for this)
3

Put the cookies from step 1 into a food processor and grind into fine crumbs. Mix in the melted butter. If you do not have a food processor, put the cookies in a plastic bag and smash with a rolling pin.
4

Put the crumb mixture from step 3 into the prepared pan and use a potato masher to create an even crust. Chill in the refrigerator. If you do not have a masher, use the bottom of a cup to press and even out the crumbs.
5

Heat the squash in a microwave for 5~6 minutes. Remove the rind, add in the ☆ sugar and milk. Mix until smooth and creamy.
6

Preheat an oven to 340F/170C. In a bowl, use a mixer to beat the room temperature cream cheese until smooth.
7

If the cream cheese is hard, microwave for a short time to warm it up. You want it to be soft enough to indent easily when poked,
8

Add the sugar to the beaten cream cheese. Beat together. When the sugar has dissolved, beat in the eggs from step 1, a little at a time.
9

Add in the squash mixture from step 5. When the mixture has become smooth, add in the heavy cream and lemon juice. You can also mix in rum or other flavoring to your liking.
10

Sift flour into the batter and mix lightly. Pour the batter into the prepared pan.
11

Tap the full pan on the counter firmly 2-3 times. This will release air bubbles caught in the batter. Put the pan in the preheated oven (340F/170C) for about 45 minutes.
12

If the top of the cake begins to burn before the cooking is finished, cover with aluminum foil and finish baking.
13

Insert a skewer into the middle of the cake to see if it is fully cooked. Cool the cake to room temperature, and then put it into the refrigerator for about a day to chill.
14

If you have leftover cake, you can freeze it for later. If you eat it half thawed, it is like delicious cheesecake ice cream!