Easy Kabocha Squash and Okara Cheesecake
Easy Kabocha Squash and Okara Cheesecake

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, easy kabocha squash and okara cheesecake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

Easy Kabocha Squash and Okara Cheesecake I came up with this simple cake that makes the most of the delicious combination of kabocha squash and cream cheese. Thanks to these two ingredients, the okara feels less flaky, and the cake comes out very moist and rich even though it's actually healthy. Easy Kabocha Squash and Okara Cheesecake Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, easy kabocha squash and okara cheesecake.

To get started with this particular recipe, we have to prepare a few components. You can have easy kabocha squash and okara cheesecake using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Easy Kabocha Squash and Okara Cheesecake:
  1. Prepare 100 grams Fresh okara
  2. Take 100 grams Kabocha squash
  3. Make ready 50 grams Philadelphia cream cheese
  4. Prepare 1 Egg
  5. Prepare 35 grams Sugar
  6. Get 1 tbsp Condensed milk
  7. Prepare 3 to 4 drops Vanilla essence (optional)

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. Remove from the heat, uncover the pot, and cool the squash in the steamer until cool enough to handle. Preparation Either boil your kabocha squash or heat it in the microwave, then mash it.

Instructions 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.

Remove from the heat, uncover the pot, and cool the squash in the steamer until cool enough to handle. Preparation Either boil your kabocha squash or heat it in the microwave, then mash it. Mix the okara and the pancake mix together well. Add the rest of the listed ingredients to the okara mix and mix thoroughly. Directions: Scrape out the inner membrane and seeds of the kabocha quarter.

So that’s going to wrap it up for this special food easy kabocha squash and okara cheesecake recipe. Thanks so much for your time. I am confident 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 in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!