How Cook Yummy SQUASH  BAKED CHEESECAKE【Recipe Video】

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SQUASH  BAKED CHEESECAKE【Recipe Video】. This simple and cheap recipe turns a butternut squash into an oozing mass of gooey tasty forkfuls. This fluffy and moist Cheesecake using meringue is very popular in Japan. Cheese lovers should definitely try this recipe!

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SQUASH  BAKED CHEESECAKE【Recipe Video】 OVEN-FRIED YELLOW SQUASH CHIPS.low in fat, high in fiber & healthy for YOU!! Fun, fast, and easy to make, yet delicious to eat!! Low-Carb Fluffy Japanese Cheesecake - Healthy Baking Recipe We can cook SQUASH  BAKED CHEESECAKE【Recipe Video】 using 14 active ingredients and also 12 steps. Below is exactly how we cook.

Ingredients of SQUASH  BAKED CHEESECAKE【Recipe Video】

  1. Guidelines. of Crust.
  2. Step by step. 70 g (2.5 oz) of biscuits.
  3. Detaile. 40 g (3.5 Tbsp) of unsalted butter, melted.
  4. Detaile. of Cheesecake Batter.
  5. Detaile. 160 g (5.6 oz) of cooked squash, mashed with a fork.
  6. Detaile. 1/2 tsp of cinnamon powder.
  7. Instructions. 200 g (7 oz) of cream cheese, room temperature.
  8. Step by step. 6 Tbsp of maple sugar (or other sugar).
  9. Detaile. 1 of egg, room temperature.
  10. Detaile. 5 drops of vanilla oil.
  11. Directions. 3.5 Tbsp of heavy cream.
  12. Step by step. 1.5 tsp of lemon juice.
  13. Instructions. 1 tsp of rum.
  14. Step by step. 2 Tbsp of cake flour.

Recipe slightly modified from I Eat I Shoot I Post Background music: Summer [Update: I have another video for this Japanese Cheesecake but in low carb version, feel free to watch it at https. Roasted Butternut Squash Soup with Apple Recipe - Easy fall soup recipe with complex flavors. Cheesecakes are baked in a slow oven to prevent cracking and it's ready to come out of the oven when the filling is set, but the center of the cheesecake still looks a little wet. The BEST no-bake pumpkin cheesecake recipe!

Guide To Make SQUASH  BAKED CHEESECAKE【Recipe Video】

  1. ★Recipe video★ (my You Tube channel)→youtu.be/QaLATJKG7cc.
  2. 【For the Crust】Crush biscuits until very fine crumbs form. Melt unsalted butter with microwave, at 600W for 30 sec. Add melted butter to biscuit, and mix until well combined..
  3. Press the biscuit mixture into the bottom of the cake pan. (I use a cake pan with a removable bottom.) Grease the side of the pan with butter. Let it sit in a fridge..
  4. 【For the Cheesecake】Preheat an oven to 200℃ / 392F. Cut squash into small pieces. Put them in a container. Put a plastic wrap over it, and microwave until soft. (microwave/600W, 3min) Crush it until no lumps left. Add cinnamon powder, and mix well. Strain the squash; set aside. Strain it; set aside..
  5. Put cream cheese in a large bowl. Mix well until smooth. Add maple sugar, and mix well until the roughness of sugar disappears. (around 3-4 min).
  6. Add an egg, and Stir well with a whisk until smooth. Add vanilla oil, and stir well..
  7. Add heavy cream, and stir well until combined. Add lemon juice, and Stir well until smooth. Add rum, and mix well. Cheesecake batter is ready..
  8. Pour 1/4 of the cheesecake batter into the mashed squash, and mix well until combined. Pour another 1/4 and mix well until combined..
  9. Sift cake flour over the squash mixture. Mix it until powderiness disappears..
  10. Put the squash mixture back into the remaining cheese batter. Mix well with a whisk until smooth. Pour it into the prepared pan..
  11. Bake it at 170℃ / 338 F for 45 mins. Let it cool around 20-30 min. Remove the cake from the pan while it's warm..
  12. Let it cool thoroughly. Refrigerate for 3 hours (If possible, overnight). Done!.

Super fluffy and delicious pumpkin cheesecake with spiced whipped cream and caramel drizzle. Watch my video recipe for the step-by-step instructions and watch me make the cheesecake! Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake. This easy recipe with video has lots of It's the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it's not overly sweet.

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