Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, whole kabocha squash baked cheesecake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Whole Kabocha Squash Baked Cheesecake is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Whole Kabocha Squash Baked Cheesecake is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have whole kabocha squash baked cheesecake using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Whole Kabocha Squash Baked Cheesecake:

1. Prepare 1 Kabocha squash (small Bocchan kabocha)
2. Prepare 1/2 box Philadelphia cream cheese
3. Take 1 medium Egg
4. Prepare 50 grams Condensed Milk
5. Make ready 20 grams Cake flour

Instructions to make Whole Kabocha Squash Baked Cheesecake:

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.

So that is going to wrap it up with this exceptional food whole kabocha squash baked cheesecake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!