Simple Way to Make Quick Kabocha Squash Cheesecake, Halloween-style

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, kabocha squash cheesecake, halloween-style. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Kabocha Squash Cheesecake, Halloween-style is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Kabocha Squash Cheesecake, Halloween-style is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook kabocha squash cheesecake, halloween-style using 12 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Cheesecake, Halloween-style:

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

Steps to make 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).

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