Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Sweet Potato (or Kabocha Squash) Cheesecake. It is one of my favorites . This time, I will make it a little bit unique. This will be really deliciou

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture thats similar to a cross between a sweet potato and a. Kabocha squash is a green Japanese pumpkin that is available year-round.

Its also quite similar to acorn squash, but much sweeter, and can be used in any recipe. Kabocha squash is a nutritious, flavorful, easy-to-cook variety of winter squash that has fewer carbs than some other squashes, but plenty of vitamin It also resembles a sweet potato in taste. However, kabocha has a lower glycemic load than sweet potato and pumpkin, so it doesnt cause the blood.

The Ingredients need to make Sweet Potato (or Kabocha Squash) Cheesecake:

1. It’s 200 grams of Sweet potato (or kabocha squash)
2. Prepare 200 grams of Cream cheese
3. Prepare 2 of Eggs
4. It’s 70 grams of Sugar (or raw cane sugar)
5. It’s 200 ml of Heavy cream (low-fat)
6. It’s 20 grams of Cake flour
7. Prepare of For the crust (optional)
8. It’s 10 of Your favorite chocolate cookies
9. Prepare 1 of Milk

Roasted kabocha squash is very sweet, similar to roasted chestnuts sweet potatoe Kabocha is also known as Japanese pumpkin or Korean Roasted kabocha squash is my all time favorite way to eat kabocha squash because of how it intensifies the sweetness of this already sweet squash! Kabocha Squash and Goguma (고구마)/Sweet potato are probably some of the most popular ingredient in Korea these day I say that because I see these two ingredients everywhere - actually to the point where I am tired of seeing them as the featured ingredient in a dish.

Step to make Sweet Potato (or Kabocha Squash) Cheesecake:

1. Microwave the sweet potato (or kabocha squash) until soft and then let it cool.
2. Mix all the ingredients together using a hand mixer.
3. Pour the batter into the mould lined with parchment paper and drop it on your counter a few times to get rid of the air. Bake it at 180°C for 40 minute
4. I made this nice pattern on the top with chocolate sauce before I baked it.

Kabocha squash is a staple of Japanese cuisine. In restaurants, you may have enjoyed it dipped in tempura batter and fried, or slow simmered in hot pots or soup And while this winter squash may look like pumpkins short and stocky cousin, its actually closer to sweet potato in flavor and texture. Use kabocha or butternut squash for a simple vegetarian meal. Kabocha squash is a winter squash with a flavor thats a cross between butternut squash and sweet potato perfect in these fall-inspired recipe

So that’s going to wrap it up with this exceptional food Sweet Potato (or Kabocha Squash) Cheesecake. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!