Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, whole kabocha squash baked cheesecake. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Whole Kabocha Squash Baked Cheesecake is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Whole Kabocha Squash Baked Cheesecake is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook whole kabocha squash baked cheesecake using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Whole Kabocha Squash Baked Cheesecake:
- Get Kabocha squash (small Bocchan kabocha)
- Make ready Philadelphia cream cheese
- Prepare Egg
- Take Condensed Milk
- Prepare Cake flour
Instructions to make Whole Kabocha Squash Baked Cheesecake:
- 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.
- 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.
- 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.
- The cake will become moist if you chill it for half a day in the refrigerator.
So that’s going to wrap it up with this exceptional food whole kabocha squash baked cheesecake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
