Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, kabocha cheesecake. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Kabocha Cheesecake is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Kabocha Cheesecake is something that I have loved my entire life. They are fine and they look fantastic.

A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! This low carb cheesecake is super creamy and dense. It wasn't until a few years ago that I discovered the kabocha squash.

To begin with this recipe, we must first prepare a few ingredients. You can cook kabocha cheesecake using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Kabocha Cheesecake:

1. Take 120 grams Cake flour (for the crust)
2. Make ready 50 grams Unsalted butter (for the crust)
3. Make ready 10 grams Granulated sugar (for the crust)
4. Take 1 grams Salt (for the crust)
5. Take 50 grams Kabocha squash(for the crust)
6. Prepare 2 Egg (for the cheesecake)
7. Get 100 grams Cream cheese (for the cheesecake)
8. Take 120 grams Sour cream (for the cheesecake)
9. Take 300 grams Kabocha squash (for the cheesecake)
10. Take 40 grams Granulated sugar (for the cheesecake)

Just like I was telling you when I posted my Kabocha Squash Spice Cake, kabocha squash is my main squeeze when it comes to all. This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market?

Instructions to make Kabocha Cheesecake:

1. Finely mash 50 g of kabocha with the skin (for the crust) and 50 g of it without (for the filling). Slice the remaining kabocha with the skin on.
2. Mix together the tart crust ingredients and bring them together. Press into the tart pan. Poke holes in the bottom with a fork and bake in an oven, without preheating, at 200℃ for 10 minutes.
3. Soften the cream cheese with a spatula, add the sugar, and mix until evenly combined.
4. Mix in the eggs one at a time.
5. Mix in the sour cream.
6. Add the kabocha without skin and mix well.
7. Pour into the tart pan through a strainer.
8. Top with the sliced kabocha.
9. Bake in an oven preheated to 170℃ for about 40 minutes.

It's a Japanese variety of winter squash. Home All Recipes Kabocha Squash Soup in the Slow Cooker. This gourmet keto cheesecake recipe tastes just like the real thing. Is there anything like that first bite of cheesecake? As your fork glides through the creamy, smooth base.

So that is going to wrap this up with this exceptional food kabocha cheesecake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!