Drained Yogurt Kabocha Cheesecake

Name: Drained Yogurt Kabocha Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 400 grams Yogurt; 70 grams Sugar; 2 Eggs; 20 grams Cake flour; 200 ml Lowfat heavy cream; 250 grams Kabocha (peeled); 80 grams Cookies (I recommend Oreos); 40 grams Butter

cookpad.japan @cookpad_jp

This is my third in a series of drained yogurt cheesecakes. I was able to make an extremely rich cheesecake using store-bought pumpkin and yogurt.

・Please mash up the pumpkin even if it is a pain. This will make a smooth paste.
・I left the cream on the Oreo cookies when making the crust.
・I baked the pie in the photo for 45 minutes. It burned a bit, so cover with aluminum foil if it looks like it is going to burn. Recipe by nyonta

This is my third in a series of drained yogurt cheesecakes. I was able to make an extremely rich cheesecake using store-bought pumpkin and yogurt.

cookpad.japan @cookpad_jp

This is my third in a series of drained yogurt cheesecakes. I was able to make an extremely rich cheesecake using store-bought pumpkin and yogurt.

Saved

Ingredients

6 servings

400 gramsYogurt
70 gramsSugar
2Eggs
20 gramsCake flour
200 mlLowfat heavy cream
250 gramsKabocha (peeled)
Base
80 gramsCookies (I recommend Oreos)
40 gramsButter

Saved

Steps

1

Drain the water from the yogurt the day before.
2

Crumble the cookies, mix with melted butter, and spread out in a mold covered with parchment paper.
3

Microwave or boil the kabocha to soften, and mash while it is still hot.
4

Mash it with the back of a spoon etc, and pass through a strainer.
5

This will produce a smooth~ kabocha paste.
6

Place step 5 into a bowl with the drained yogurt, and whisk well with an egg beater.
7

Add sugar, eggs, cake flour, and heavy cream in that order, and whisk with an egg beater. Make sure to add it in the order exactly as written.
8

Pour into the mold, and bake in an oven at 360F/180℃ for 40-45 minutes.
9

It is done. Let it cool in the mold after baking, and cut it after it has thoroughly cooled.