Kabocha Squash Cheese Cake. Kabocha, Japanse pumpkin is full of Vitamin A, Vitamin C, and Beta carotene. It tastes more like sweet potato than pumpkin. It wasn't until a few years ago that I discovered the kabocha squash.
This vegan kabocha squash cheesecake is a healthy dessert option compared to dairy based alternatives.
There are no refined sugars as it is naturally sweetened with maple.
A new way to use kabocha squash!
You can cook Kabocha Squash Cheese Cake using 7 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Kabocha Squash Cheese Cake
- You need 200 grams of Cream cheese.
- You need 150 ml of Heavy cream.
- You need 2 of Eggs.
- You need 60 grams of Sugar.
- It's 1 pinch of Salt.
- You need 2 tbsp of Cake flour.
- It's 200 grams of Kabocha squash.
I've never made desserts with it so this was a great recipe to try for the first time! Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Pumpkin's Japanese cousin is one of the sweetest squash varieties out there. We love it because it's so versatile, and it holds up well to various preparation techniques.
Kabocha Squash Cheese Cake step by step
- Preheat the oven to 180℃. Bring the cream cheese to room temperature. Put cupcake liners (or aluminum cups) into a cupcake tin..
- Remove the seeds, fibre, and skin from the kabocha squash, then cut into bite-sized pieces. Arrange in a heatproof dish, and microwave for about 5 minutes at 600W..
- Mash with a fork while it's still hot..
- Put all the ingredients into a blender or a food processor. Mix until there is no more cream cheese lumps. *This will be easier if you cut the cream cheese into small pieces..
- Fill the liners with the batter about 70-80% full. You can also use ramekins!.
- Bake in the oven for 35-40 minutes at 180℃. Insert a toothpick and if it comes out clean, they're done!.
- Remove from the cupcake tin, and let them cool on a rack. Freshly baked ones are hot and fluffy. When you chill them in the fridge over night, they will become moist and thick cheese cake..
- When you take them out from the oven, the puffed cheesecakes deflate in the middle. It's cute to put whipped cream there as a topping..
- Some might collapse in the middle as shown in the picture, but it's a sign of being homemade. Please hide it with decoration..
- For basic mini cheesecakes, see Mini Cheese Cake https://cookpad.com/us/recipes/143988-mini-cheesecake-bites.
- For a variation on the basic recipe, see Tiny Blueberry Cheese Cake https://cookpad.com/us/recipes/143987-tiny-blueberry-cheesecakes.
Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark yellow-orange flesh inside. You'll find that it's a very sweet squash and has a slightly dry texture. Like other squash varieties, Kabocha is a great source. Kabocha squash is one of my favorite squashes. I cannot resist bringing one home whenever I see it at the grocery stores.
