Whole Kabocha Squash Baked Cheesecake

Name: Whole Kabocha Squash Baked Cheesecake
Yield: 1 serving
Cuisine: American
Ingredients: 1 Kabocha squash (small Bocchan kabocha); 1/2 box Philadelphia cream cheese; 1 medium Egg; 50 grams Condensed Milk; 20 grams Cake flour

cookpad.japan @cookpad_jp

I received a kabocha squash as a gift, and I wanted to make something that highlights the cuteness of the small shape. The pulp was watery, so I used condensed milk instead of heavy cream. I didn't need to use vanilla essence or sugar because condensed milk has sweetness and fragrance.

● Ingredient amounts will differ according to the size of the kabocha squash. I could get 150 g pulp from a 550 g kabocha squash. Using same about of cream cheese and the pulp should be delicious ● The batter will not rise, so you can fill it up to the top of the kabocha squash. Recipe by Mitsuzou

cookpad.japan @cookpad_jp

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Ingredients

1 serving

1Kabocha squash (small Bocchan kabocha)
1/2 boxPhiladelphia cream cheese
1 mediumEgg
50 gramsCondensed Milk
20 gramsCake flour

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Steps

1

Microwave the kabocha squash to soften, and slice the top part off. Remove the seeds, and save the pulp with 1 cm thickness around the edges.
2

Blend the room temperature cream cheese, egg, condensed milk and kabocha pulp from Step 1 in a blender. Add cake flour when smooth, and continue blending.
3

Wrap the kabocha shell with aluminum foil, and bake 50 minutes at 170°C preheated oven in a water bath. Remove the foil and cool.
4

The cake will become moist if you chill it for half a day in the refrigerator.