Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, whole kabocha squash baked cheesecake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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

To get started with this recipe, we have to 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. Get 1 Kabocha squash (small Bocchan kabocha)
2. Take 1/2 box Philadelphia cream cheese
3. Make ready 1 medium Egg
4. Prepare 50 grams Condensed Milk
5. Get 20 grams Cake flour

Steps 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 special food whole kabocha squash baked cheesecake recipe. Thank you very much for reading. I’m sure 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. Thank you for reading. Go on get cooking!