Kabocha Squash Cheese Cake
Kabocha squash, also known as Japanese pumpkin, is a popular ingredient in both savory and sweet dishes in Japan.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Kabocha Squash Cheese Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Cut the kabocha squash into small pieces and steam until soft. Remove the skin and mash the squash.
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In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the mashed kabocha squash, vanilla extract, and cinnamon.
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In a separate bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan.
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Pour the cream cheese mixture into the pan and smooth the top. Bake for 50-60 minutes, or until the center is set.
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Remove from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack and let it cool completely.
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Refrigerate the cheesecake for at least 2 hours, or overnight.
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Serve chilled with whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
