Rich & Moist Kabocha Squash Cheesecake

Name: Rich & Moist Kabocha Squash Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash; 250 grams ●Cream cheese; 200 ml ●Heavy cream; 70 grams ●Granulated sugar; 2 ●Eggs; 3 tbsp ●Corn starch (or cake flour)

cookpad.japan @cookpad_jp

I love kabocha squash and had been making this often! I posted this recipe, which I think has the perfect ingredient ratios.

Cook the kabocha in the microwave until softened. When I remove the skin and seeds from the kabocha, the weight went dropped down from 300 g to 200 g. Baking time may be different from oven to oven (if you halve the recipe, the baking time should be around 35 minutes). Recipe by Umemikkii

I love kabocha squash and had been making this often! I posted this recipe, which I think has the perfect ingredient ratios.

cookpad.japan @cookpad_jp

I love kabocha squash and had been making this often! I posted this recipe, which I think has the perfect ingredient ratios.

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Ingredients

6 servings

1/4Kabocha squash
250 grams●Cream cheese
200 ml●Heavy cream
70 grams●Granulated sugar
2●Eggs
3 tbsp●Corn starch (or cake flour)

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Steps

1

Remove the seeds from the kabocha squash and cut into chunks. Wrap with plastic wrap and microwave until they are easily pierced with a toothpick.
2

Place the kabocha in a blender and add the ● ingredients. Puree until smooth and pour the batter into a cake pan.
3

Bake in the 160℃ preheated oven for about 40-50 minutes. When the cake is completely cooled, remove from the pan.
4

The cake puffs up while baking. It tastes better when chilled in the refrigerator.