Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kabocha squash no-bake cheesecake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

This week we are kabocha squash cheesecake♥. Kabocha is also known as Japanese pumpkin. Please let me know if you have questions or suggestions~.

Kabocha Squash No-Bake Cheesecake is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Kabocha Squash No-Bake Cheesecake is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have kabocha squash no-bake cheesecake using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Squash No-Bake Cheesecake:

1. Make ready 150 grams ★ Kabocha squash (peeled and strained)
2. Get 100 grams ★ Soy milk cheese (270 g of soy cheese can be made with 900 ml additive-free soy milk + 150 ml lemon juice)
3. Make ready 50 grams ★Sugar (cane sugar)
4. Take 30 grams ★ Margarine (or shortening + a pinch of salt)
5. Get 3 tbsp ★Lemon juice
6. Make ready 2/3 pack ☆ Soy milk whip (+ 3 tablespoons sugar whipped to stiff peaks)
7. Prepare 10 grams ☆Gelatin
8. Make ready 100 ml ☆Water
9. Take 1 Cookie base (refer to the hints section)

A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very I did bake this cheesecake in a water bath, but it did crack a little on the top. However, it didn't sink in and. Kabocha squash is is that for me- I just can't get enough of it!

Instructions to make Kabocha Squash No-Bake Cheesecake:

1. Let's start by making some soy milk cheese. Warm the soy milk up to approximately 45°C, add the lemon juice, stir lightly and leave it to cool. Once cooled, wrap in a cheesecloth to separate the cheese from the water.
2. Mix together the ingredients marked with ★ . Give the mixture a taste and play around with the ingredients here to achieve your desired taste!
3. Add some water to a mug and soak the gelatin. Add sugar to the soy milk whip and whip until stiff peaks form.
4. Warm the gelatin mix in the microwave for 1 minute until completely dissolved.
5. Add the gelatin to the mixture from Step 2 and mix well.
6. Add the soy milk whip from Step 3 and mix well once more.
7. Add some crushed rice flour cookies or some rice flour cake sponge to the bottom of the cake tin and pour the mixture on top.
8. Once you've poured in the mixture, drop the tin from a short height onto the work surface to eliminate any excess air bubbles. Chill and set well in the fridge before removing from the tin.
9. Decorate it to your preference.
10. I decorated this one with cocoa powder.
11. When separating the remaining liquid from the soy cheese, you can keep the liquid and mix it with honey to make a really delicious drink.
12. You can use the left over soy cheese in a sandwich or eat it on its own with jam.

Remove from oven and cool completely, or at least. Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. Place kabocha squash wedges cut-side up in a baking pan. Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura.

So that is going to wrap it up for this special food kabocha squash no-bake cheesecake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!