Again looking for inspiration recipes sweet potato (or kabocha squash) cheesecake that are interesting? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious sweet potato (or kabocha squash) cheesecake should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of sweet potato (or kabocha squash) cheesecake, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare sweet potato (or kabocha squash) cheesecake good home, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings required in prepare

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

Thick Kabocha Soup Credit: Buckwheat Queen View Recipe Kabocha squash teams up with Japanese sweet potato in this dense soup. Finish it off with home-fried onions Kabocha squash is sweet; if you love sweet potatoes and yams, you will love kabocha squash. It stays sweet throughout cooking and keeps its creamy texture, unlike an acorn or delicata squash, which. Line a baking dish with parchment paper.

How to cook 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 minutes.
4. I made this nice pattern on the top with chocolate sauce before I baked it.
5. Done and ready to serve!

Brush the squash halves with oil, and season with cinnamon and salt. Cover the kabocha slices with water, being careful not to displace them and keep them in place. They must be covered without floating. Today caps off a wonderful week featuring fall vegetables on The Kitchn. And a very fitting end to that week would be a turn to the sweet side of one of our favorite fall vegetables: squash.

relatives or to be inspiration for selling food. Hope it’s useful and good luck!