Easiest Way to Prepare Tasty Smooth Kabocha Squash Cheesecake

Smooth Kabocha Squash Cheesecake.

You can have Smooth Kabocha Squash Cheesecake using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of Smooth Kabocha Squash Cheesecake

1. You need 200 grams of Kabocha squash (without seeds and skin).
2. Prepare 200 grams of Cream cheese.
3. Prepare 70 grams of Sugar.
4. You need 2 of Eggs.
5. Prepare 200 ml of Heavy cream.
6. You need 20 grams of Cake flour.

Smooth Kabocha Squash Cheesecake step by step

1. Remove the skin and seeds from the kabocha squash and discard. Cut the kabocha into small pieces and microwave until softened..
2. Mash the kabocha squash. Strain through a strainer to smooth out and let cool..
3. Bring the cream cheese to room temperature (or microwave for 30 seconds) and add to a bowl with the sugar. Combine until smooth..
4. Add the eggs and heavy cream to the cream cream and combine. Add the kabocha paste and mix well. Add the sifted cake flour and combine thoroughly..
5. Line the cake pan with parchment paper and pour the batter, straining, in the cake pan and bake in the 180℃ preheated oven for 45 minutes..
6. Insert a toothpick and if it comes out clean, it's done..
7. When it's cool enough, chill in the refrigerator..
8. It's so soft like soufflé when just baked. It firms up into a texture like baked cheesecake when chilled..