Easiest Way to Make Delicious Kabocha Squash Cheesecake, Halloween-style
Kabocha Squash Cheesecake, Halloween-style. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses. You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in.
Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes. Cut the squash into thirds and rub each section with olive oil. You can cook Kabocha Squash Cheesecake, Halloween-style using 12 ingredients and 12 steps. Here is how you cook it.
Ingredients of Kabocha Squash Cheesecake, Halloween-style
- It's 200 grams of Cream cheese.
- It's 150 grams of Kabocha squash.
- Prepare 60 grams of Sugar.
- You need 2 of Eggs.
- You need 3 tbsp of Cake flour.
- Prepare 200 ml of Heavy cream.
- Prepare 1 tbsp of Lemon juice.
- It's 1 tbsp of Rum.
- It's 20 grams of Butter.
- It's 1 of Chocolate chips.
- You need 12 of ★Plain cookies or biscuits.
- It's 50 grams of ★Butter.
Place the oiled sections on a baking sheet and transfer to the oven. Remove the cheesecake from the oven and let cool completely before serving. This will be good today—and even better tomorrow. I love putting grains in my salad.
Kabocha Squash Cheesecake, Halloween-style step by step
- Bring the cream cheese to room temperature. In a plastic bag, smash the ★ cookies finely with a rolling pin. Microwave the ★ butter..
- In a bowl, mix the crushed cookies and melted butter. Line a tart pan with parchment paper, spread out the cookie mixture and press down over plastic wrap..
- When the crust is evenly spread out and pressed, chill in the refrigerator. If you have any cookie mixture left over, chill in a heatproof container..
- Cut the de-seeded kabocha into bite sized pieces, wrap with plastic wrap and microwave until soft. Remove the skin and pass the rest through a strainer to puree it..
- Cut out the Jack-O'-Lantern face with the kabocha squash peel. Cut the peel into rectangular strips first before making triangles and squares..
- In a bowl, whip the softened cream cheese until smooth, and sift in the sugar while mixing constantly..
- Beat the eggs and add to the cheese mixture little by little. Add the pureed kabocha squash from Step 4 and mix well. Add cake flour and mix again..
- Add the cream, lemon juice, and rum, in that order. Add melted butter at the end. Preheat the oven to 360F/180C..
- Take the tart pan with the cookie crust out of the refrigerator. Scatter chocolate chips (if you add too many, the cake will lose its kabocha squash flavor)..
- Pour the cheesecake batter. Carefully place the Jack-O'-Lantern facial features from Step 5 on the surface, keeping in mind that you will be cutting the cake into 8 pieces..
- Bake for 45 minutes. When a bamboo skewer poked in the middle comes out clean, it's done. Cool, and refrigerate overnight..
- When it's completely chilled and firm, take it carefully out of the pan and slice with a warm knife (wipe off the blade after every cut for clean cuts)..
It turns a light side dish into a hearty main · Stuffed with sweet kabocha squash and miso eggplant, these Japanese dumplings Oyaki are Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash) This recipe for vegan kabocha squash cheesecake highlights all the flavors of fall. The combination of spices and kabocha squash make this vegan cheesecake recipe somewhat similar to an American pumpkin pie but with an exotic, healthy mediterranean twist! Let's prepare the kabocha squash also known as Japanese pumpkin. Place the kabocha into a steamer and turn on the burner.