Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, easy kabocha squash and okara cheesecake. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Don't forget to subscribe チャンネル登録お願いします Abonnez-vous à ma chaîne Follow me フォローお願いします Suivez-moi www.cookingwithmira.com. A healthy Halloween Kabocha cheesecake that is entirely gluten-free 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.

Easy Kabocha Squash and Okara Cheesecake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Easy Kabocha Squash and Okara Cheesecake is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have easy kabocha squash and okara cheesecake using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Easy Kabocha Squash and Okara Cheesecake:

1. Prepare 100 grams Fresh okara
2. Get 100 grams Kabocha squash
3. Make ready 50 grams Philadelphia cream cheese
4. Prepare 1 Egg
5. Get 35 grams Sugar
6. Take 1 tbsp Condensed milk
7. Prepare 3 to 4 drops Vanilla essence (optional)

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin).

Steps to make Easy Kabocha Squash and Okara Cheesecake:

1. Peel the kabocha squash and soften by boiling or microwaving.
2. Put all ingredients into a food processor and blend. Or, combine everything into a bowl and mix well. You could also mash the kabocha squash and then mix everything with your hands.
3. With vegetable oil, thinly grease a microwave-safe dish. Put the mixed ingredients into the plate and cover with plastic wrap. Microwave for 5 minutes at 500 W. The center might feel slightly soft, but will harden later.
4. Remove the wrap and let sit until it's cooled off (when it's just warm to the touch). Cover with plastic wrap again, and chill well in the fridge to finish.
5. I recommend you slice into small pieces since it tastes so rich. You could also heat them in silicone cups (in that case, heat for 3 minutes with a plastic wrap covering).
6. Somehow this cake became richer when microwaved and chilled. This might be because microwaving makes it thicker and harder compared to baking it in the oven.
7. You could also use a soft cheese, like Camembert instead of cream cheese.

If you are new to Kabocha it's similar to pumpkin or acorn squash, but even better because it's even. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process. This vegan kabocha squash cheesecake also contains a combination of coconut and citrus for a fragrant and fruity vibe. This vegan kabocha squash cheesecake is the perfect way to welcome autumn, using fresh, fall produce!

So that is going to wrap this up with this exceptional food easy kabocha squash and okara cheesecake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!