Great for Halloween! Kabocha Squash Cheesecake. I decided to make this Halloween Kabocha Cheesecake and made sure that it was gluten and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses. You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in savoury dish and so on..
Great recipe for Easy Kabocha Squash Cheesecake for Halloween. I arranged a recipe I saw in a book before and I made the most perfect cookie bottom to go with it. You can buy this cookie at IKEA. You can have Great for Halloween! Kabocha Squash Cheesecake using 11 ingredients and 14 steps. Here is how you cook it.
Ingredients of Great for Halloween! Kabocha Squash Cheesecake
- You need of Kabocha squash.
- It's of Cream cheese.
- You need of Heavy cream.
- You need of ☆Sugar.
- Prepare of ☆Milk.
- Prepare of Sugar.
- You need of Eggs.
- You need of White flour.
- You need of Lemon juice.
- Prepare of Oreo cookies, or other cookie of your choice.
- Prepare of Butter.
You can also make this delicious by adding cinnamon to user "Sugamiho"'s caramel cookie (although. Put a steamer rack or enough crumpled heavy-duty aluminum foil to support the squash on the bottom; the rack or foil should be just above the waterline. Set over medium heat and bring to a steady simmer. Remove the excess water with a paper towel.
Great for Halloween! Kabocha Squash Cheesecake instructions
- Remove the cream from the cookies. Melt the butter. Bring the eggs and cream cheese up to room temperature..
- Line a pan with parchment paper, and lightly grease to produce a lovely finished cake. (I used spray on oil for this).
- Put the cookies from step 1 into a food processor and grind into fine crumbs. Mix in the melted butter. If you do not have a food processor, put the cookies in a plastic bag and smash with a rolling pin..
- Put the crumb mixture from step 3 into the prepared pan and use a potato masher to create an even crust. Chill in the refrigerator. If you do not have a masher, use the bottom of a cup to press and even out the crumbs..
- Heat the squash in a microwave for 5~6 minutes. Remove the rind, add in the ☆ sugar and milk. Mix until smooth and creamy..
- Preheat an oven to 340F/170C. In a bowl, use a mixer to beat the room temperature cream cheese until smooth..
- If the cream cheese is hard, microwave for a short time to warm it up. You want it to be soft enough to indent easily when poked,.
- Add the sugar to the beaten cream cheese. Beat together. When the sugar has dissolved, beat in the eggs from step 1, a little at a time..
- Add in the squash mixture from step 5. When the mixture has become smooth, add in the heavy cream and lemon juice. You can also mix in rum or other flavoring to your liking..
- Sift flour into the batter and mix lightly. Pour the batter into the prepared pan..
- Tap the full pan on the counter firmly 2-3 times. This will release air bubbles caught in the batter. Put the pan in the preheated oven (340F/170C) for about 45 minutes..
- If the top of the cake begins to burn before the cooking is finished, cover with aluminum foil and finish baking..
- Insert a skewer into the middle of the cake to see if it is fully cooked. Cool the cake to room temperature, and then put it into the refrigerator for about a day to chill..
- If you have leftover cake, you can freeze it for later. If you eat it half thawed, it is like delicious cheesecake ice cream!.
When it is still hot, add the sugar and the honey. For my purée, I started out by cutting a large kabocha squash in half, scooping out the seeds and putting a tablespoon of butter in each half and a little pinch of turbinado sugar. I then wrapped the cut side of each half of squash in aluminum foil and baked them on a half-sheet pan for about an hour. Kabocha squash can be roasted or steamed and used just like, or in replace of, other winter squashes. Once cooked, the tough skin softens and is edible.
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