I added kabocha squash to our family's favourite petit size cheese cake, and arranged them into Halloween style.※The baking time differs depending on the oven, so please adjust it.※I used Philadelphia brand cream cheese.※I bought a 200 ml carton of heavy cream so I made whipped cream with the remaining 50 ml. Recipe by Banyangarden

For the last 6 months, I have tried different amounts and cooking times to perfect my recipe. I love edamame desserts and this is one of my favourites ! I can eat a whole cake, and so this is my guilty-pleasure dessert (lol)To create the beautiful colour of edamame beans, I don't use egg yolks. You can use whole eggs if you like. The colour hasn't come out very well in the top photo, but it has a pretty green colour inside and outside. The filling is very soft, so before removing it from the tin, chill it in the fridge to set overnight. Recipe by Rinkachan

This is not a new recipe by my mother's version of a very old and popular cake. The magic is when it bakes, the layers switch. The cake cooks to the top and the cheesecake sinks to the bottom. Don't know why this happens but it just makes it fun. I highly recommend fresh berries for the side.

Delicious served warm or cold with a dollop of vanilla ice cream....or on its own.

Do you like blue cheese? Do you like cheesecake? Then, this cake is definitely for you blue cheese lover!Blue cheese & acacia honey is a good combination. Also, blue cheese & raisins make a good combination too. So, I put all these in this cake!Lemon juice & white rum make the blue cheese smell a little bit milder and tastier!Next day, the taste becomes even richer! Enjoy with special toppings!#sweetcheeses

#reststyle#nonindian

It's like a mouth full of joy