Update, Cooking Recipe Kabocha Squash Cheesecake Halloweenstyle Home Style

Fast making ultimate Kabocha Squash Cheesecake, Halloween-style easy, tasty, practical.

12 ingredients, 12 steps, cooking Kabocha Squash Cheesecake, Halloween-style

Good Morning my mother, now you can make recipe Kabocha Squash Cheesecake, Halloween-style with 12 ingredients and 12 steps. Below this is how to cook, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 12 stages of easy cooking Kabocha Squash Cheesecake, Halloween-style.

Ingredients for Kabocha Squash Cheesecake, Halloween-style

1. Prepare 200 grams : Cream cheese.
2. It’s 150 grams : Kabocha squash.
3. It’s 60 grams : Sugar.
4. Prepare 2 : Eggs.
5. It’s 3 tbsp : Cake flour.
6. You need 200 ml : Heavy cream.
7. It’s 1 tbsp : Lemon juice.
8. It’s 1 tbsp : Rum.
9. Prepare 20 grams : Butter.
10. You need 1 : Chocolate chips.
11. You need 12 : ★Plain cookies or biscuits.
12. Prepare 50 grams : ★Butter.

If all cooking materials Kabocha Squash Cheesecake, Halloween-style it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Process Cooking Kabocha Squash Cheesecake, Halloween-style

1. Bring the cream cheese to room temperature. In a plastic bag, smash the ★ cookies finely with a rolling pin. Microwave the ★ butter.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. Cut out the Jack-O'-Lantern face with the kabocha squash peel. Cut the peel into rectangular strips first before making triangles and squares.
   
6. In a bowl, whip the softened cream cheese until smooth, and sift in the sugar while mixing constantly.
   
7. 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.
   
8. Add the cream, lemon juice, and rum, in that order. Add melted butter at the end. Preheat the oven to 360F/180C.
   
9. 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).
   
10. 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.
    
11. Bake for 45 minutes. When a bamboo skewer poked in the middle comes out clean, it's done. Cool, and refrigerate overnight.
    
12. 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).
    
13. Finish and Enjoy.

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