Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, easy kabocha squash and okara cheesecake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Easy Kabocha Squash and Okara Cheesecake is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Easy Kabocha Squash and Okara Cheesecake is something that I’ve loved my whole life.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Make ready 100 grams Fresh okara
- Prepare 100 grams Kabocha squash
- Make ready 50 grams Philadelphia cream cheese
- Prepare 1 Egg
- Take 35 grams Sugar
- Make ready 1 tbsp Condensed milk
- Take 3 to 4 drops Vanilla essence (optional)
We love it because it's so versatile, and it holds up well to various. 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. It's delicious and nutritious when prepared this simple way!
Steps to make Easy Kabocha Squash and Okara Cheesecake:
- Peel the kabocha squash and soften by boiling or microwaving.
- 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.
- 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.
- 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.
- 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).
- 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.
- You could also use a soft cheese, like Camembert instead of cream cheese.
Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). If you are new to Kabocha it's similar to pumpkin or acorn squash, but even better because it's even. 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! As long as you have a food processor, this recipe is easy to make!
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