Kabocha Squash Cheesecake, Halloween-style. Take the seeds and the fibrous parts out of the kabocha squash and cut into bite size. Wrap in cellophane wrap while it is still moist and microwave until it is soft. Cut into big chunks, and put it in a pot of boiling water.
Remove from the heat, uncover the pot, and cool the squash in the steamer until cool enough to handle. Slice the remaining kabocha with the skin on. Mix together the tart crust ingredients and bring them together. You can cook Kabocha Squash Cheesecake, Halloween-style using 12 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Kabocha Squash Cheesecake, Halloween-style
- It’s 200 grams of Cream cheese.
- You need 150 grams of Kabocha squash.
- Prepare 60 grams of Sugar.
- It’s 2 of Eggs.
- Prepare 3 tbsp of Cake flour.
- You need 200 ml of Heavy cream.
- It’s 1 tbsp of Lemon juice.
- It’s 1 tbsp of Rum.
- It’s 20 grams of Butter.
- You need 1 of Chocolate chips.
- Prepare 12 of ★Plain cookies or biscuits.
- You need 50 grams of ★Butter.
Heat a nonstick pot over medium heat and add oil. Scoop flesh of squash out of shell. How to cook Kabocha Squash in the Instant Pot. First off, make sure the squash fits in your Instant Pot!
Kabocha Squash Cheesecake, Halloween-style instructions
- Bring the cream cheese to room temperature. In a plastic bag, smash the ★ cookies finely with a rolling pin. Microwave the ★ butter..
- In a bowl, mix the crushed cookies and melted butter. Line a tart pan with parchment paper, spread out the cookie mixture and press down over plastic wrap..
- When the crust is evenly spread out and pressed, chill in the refrigerator. If you have any cookie mixture left over, chill in a heatproof container..
- Cut the de-seeded kabocha into bite sized pieces, wrap with plastic wrap and microwave until soft. Remove the skin and pass the rest through a strainer to puree it..
- Cut out the Jack-O'-Lantern face with the kabocha squash peel. Cut the peel into rectangular strips first before making triangles and squares..
- In a bowl, whip the softened cream cheese until smooth, and sift in the sugar while mixing constantly..
- Beat the eggs and add to the cheese mixture little by little. Add the pureed kabocha squash from Step 4 and mix well. Add cake flour and mix again..
- Add the cream, lemon juice, and rum, in that order. Add melted butter at the end. Preheat the oven to 360F/180C..
- Take the tart pan with the cookie crust out of the refrigerator. Scatter chocolate chips (if you add too many, the cake will lose its kabocha squash flavor)..
- Pour the cheesecake batter. Carefully place the Jack-O'-Lantern facial features from Step 5 on the surface, keeping in mind that you will be cutting the cake into 8 pieces..
- Bake for 45 minutes. When a bamboo skewer poked in the middle comes out clean, it's done. Cool, and refrigerate overnight..
- When it's completely chilled and firm, take it carefully out of the pan and slice with a warm knife (wipe off the blade after every cut for clean cuts)..
Like other types of winter squash, kabocha has a thick rind that ensures it will keep for up to a month when stored in a cool, dry place. Once cut into, whether cooked or raw, kabocha squash should be stored in an airtight container in the fridge for up to three days. Put them in a roasting pan and cover tightly with aluminum foil. Let cool, then scoop the flesh out of the skin. Puree the squash in a food processor until completely smooth.
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