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

Whole Kabocha Squash Baked Cheesecake is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Whole Kabocha Squash Baked Cheesecake is something which I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Whole Kabocha Squash Baked Cheesecake:

1. Take 1 Kabocha squash (small Bocchan kabocha)
2. Get 1/2 box Philadelphia cream cheese
3. Make ready 1 medium Egg
4. Make ready 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’s going to wrap it up for this exceptional 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 more interesting food in home recipes coming up. Don’t forget 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!