Recipe of Homemade Yogurt Kabocha Cheesecake

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, yogurt kabocha cheesecake. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Yogurt Kabocha Cheesecake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Yogurt Kabocha Cheesecake is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook yogurt kabocha cheesecake using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Yogurt Kabocha Cheesecake:

1. Make ready 1 before draining 400 grams -> after draining 230 - 250 grams Plain yogurt
2. Make ready 80 grams Sugar
3. Prepare 250 grams Kabocha squash (skin and seeds removed)
4. Get 3 slice ☆Sliced cheese (non-melting type)
5. Get 10 grams ☆Unsalted butter
6. Make ready 2 tbsp ☆Milk
7. Make ready 55 grams Cake flour
8. Prepare 2 medium Eggs
9. Get 1 packages Oreo cookies

Steps to make Yogurt Kabocha Cheesecake:

1. Prep: spread vegetable oil or no-stick spray to the inside of a baking pan. Place a rounded paper sheet on the pan. Beat the eggs and set aside.
2. Strain the yogurt (it'll take 1 to 3 hours). Lay paper towels in a strainer and then strain the yogurt inside.
3. Place a small dish with a slightly high back into a bowl, then place your strainer from Step 2 inside diagonally to help shorten the drainage time.
4. Make the cookie crust. Use a food processor to crumble the Oreo cookies, and press down into the pan. Cover with plastic wrap and use your fingers to press down to flatten.
5. Remove the skin from the kabocha and cut into bite-sized pieces. Microwave to soften. Use a food processor to make a smooth mixture.
6. Place the ingredients marked with ☆ in a heat-resistant container and microwave at 500 W for 1 minute 20 seconds. Mix immediately. If the cheese doesn't melt, microwave for an additional 10 seconds.
7. Mix the strained yogurt and sugar in a large bowl.
8. Add the pumpkin from Step 5 and the mixed ingredients from Step 6 to the large bowl in Step 7. The add the cake flour and beaten eggs in that order and mix with a mixer (while sifting the cake flour).
9. Place the mixture in your pan and bake in your preheated oven at 360°F/180°C for 50 minutes.
10. And it's finished!! Don't remove it from the pan. After it's cooled down a bit, put it in the refrigerator and serve chilled.
11. For Halloween, I used a cookie cutter to make cookies for decoration (not in the recipe).
12. Serve like this in a cafe-style. A bat cookie and whipped cream with chocolate sauce dresses up the cake.
13. In this photo, I stabbed the cake with a lightning bolt.

So that is going to wrap this up for this exceptional food yogurt kabocha cheesecake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!