Again looking for idea recipes kabocha squash cheesecake, halloween-style that are interesting? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious kabocha squash cheesecake, halloween-style should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of kabocha squash cheesecake, halloween-style, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare kabocha squash cheesecake, halloween-style good wherever you are, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings used in prepare

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

Just slice the squash into wedges (no need to remove the skin!) and brush it with olive oil. Thick Kabocha Soup Credit: Buckwheat Queen View Recipe Kabocha squash teams up with Japanese sweet potato in this dense soup. Line a baking dish with parchment paper. Brush the squash halves with oil, and season with cinnamon and salt.

Instructions to cook 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. Done and ready to serve!

Kabocha squash is one of my favourite things to eat, whether it's in a sweet or savoury preparation. These pumpkin-shaped cream puffs feature a light choux pastry with a crispy craquelin top filled with a subtly sweet whipped kabocha cheesecake filling. I used some extra whipped cream for garnish to really make it look like a little pumpkin. Cover the kabocha slices with water, being careful not to displace them and keep them in place. They must be covered without floating.

how is this? Easy isn’t it? That’s the make kabocha squash cheesecake, halloween-style that you try it at home. Hope it’s useful and good luck!