Recipe of Appetizing SQUASH  BAKED CHEESECAKE【Recipe Video】

SQUASH  BAKED CHEESECAKE【Recipe Video】 Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

This simple and cheap recipe turns a butternut squash into an oozing mass of gooey tasty forkfuls. This fluffy and moist Cheesecake using meringue is very popular in Japan.

Here is the best “SQUASH  BAKED CHEESECAKE【Recipe Video】" recipe we have found until now. This is gonna smell and look delicious.

Ingredients of SQUASH  BAKED CHEESECAKE【Recipe Video】

1. Take of Crust.
2. You need 70 g (2.5 oz) of biscuits.
3. Make ready 40 g (3.5 Tbsp) of unsalted butter, melted.
4. You need of Cheesecake Batter.
5. It’s 160 g (5.6 oz) of cooked squash, mashed with a fork.
6. Make ready 1/2 tsp of cinnamon powder.
7. Take 200 g (7 oz) of cream cheese, room temperature.
8. It’s 6 Tbsp of maple sugar (or other sugar).
9. It’s 1 of egg, room temperature.
10. You need 5 drops of vanilla oil.
11. Prepare 3.5 Tbsp of heavy cream.
12. Prepare 1.5 tsp of lemon juice.
13. Take 1 tsp of rum.
14. It’s 2 Tbsp of cake flour.

Recipe slightly modified from I Eat I Shoot I Post Background music: Summer [Update: I have another video for this Japanese Cheesecake but in low carb version, feel free to watch it at https.Roasted Butternut Squash Soup with Apple Recipe - Easy fall soup recipe with complex flavors.Cheesecakes are baked in a slow oven to prevent cracking and it's ready to come out of the oven when the filling is set, but the center of the cheesecake still looks a little wet.The BEST no-bake pumpkin cheesecake recipe!

SQUASH  BAKED CHEESECAKE【Recipe Video】 step by step

1. ★Recipe video★ (my You Tube channel)→youtu.be/QaLATJKG7cc.
2. 【For the Crust】Crush biscuits until very fine crumbs form. Melt unsalted butter with microwave, at 600W for 30 sec. Add melted butter to biscuit, and mix until well combined..
3. Press the biscuit mixture into the bottom of the cake pan. (I use a cake pan with a removable bottom.) Grease the side of the pan with butter. Let it sit in a fridge..
4. 【For the Cheesecake】Preheat an oven to 200℃ / 392F. Cut squash into small pieces. Put them in a container. Put a plastic wrap over it, and microwave until soft. (microwave/600W, 3min) Crush it until no lumps left. Add cinnamon powder, and mix well. Strain the squash; set aside. Strain it; set aside..
5. Put cream cheese in a large bowl. Mix well until smooth. Add maple sugar, and mix well until the roughness of sugar disappears. (around 3-4 min).
6. Add an egg, and Stir well with a whisk until smooth. Add vanilla oil, and stir well..
7. Add heavy cream, and stir well until combined. Add lemon juice, and Stir well until smooth. Add rum, and mix well. Cheesecake batter is ready..
8. Pour 1/4 of the cheesecake batter into the mashed squash, and mix well until combined. Pour another 1/4 and mix well until combined..
9. Sift cake flour over the squash mixture. Mix it until powderiness disappears..
10. Put the squash mixture back into the remaining cheese batter. Mix well with a whisk until smooth. Pour it into the prepared pan..
11. Bake it at 170℃ / 338 F for 45 mins. Let it cool around 20-30 min. Remove the cake from the pan while it's warm..
12. Let it cool thoroughly. Refrigerate for 3 hours (If possible, overnight). Done!.

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Super fluffy and delicious pumpkin cheesecake with spiced whipped cream and caramel drizzle.Watch my video recipe for the step-by-step instructions and watch me make the cheesecake!Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.This easy recipe with video has lots of It's the perfect combination of sponge cake and cheesecake in both taste and texture.What I love about this scrumptious cake is it's not overly sweet.