Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, whole kabocha squash baked cheesecake. One of my favorites food recipes. 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 is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Whole Kabocha Squash Baked Cheesecake is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. 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:

1. Take 1 Kabocha squash (small Bocchan kabocha)
2. Prepare 1/2 box Philadelphia cream cheese
3. Make ready 1 medium Egg
4. Take 50 grams Condensed Milk
5. Prepare 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 this up for this special food whole kabocha squash baked cheesecake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!