Easiest Way to Prepare Perfect Yogurt Kabocha Cheesecake

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, yogurt kabocha cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Yogurt Kabocha Cheesecake is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Yogurt Kabocha Cheesecake is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Get 80 grams Sugar
3. Get 250 grams Kabocha squash (skin and seeds removed)
4. Get 3 slice ☆Sliced cheese (non-melting type)
5. Make ready 10 grams ☆Unsalted butter
6. Get 2 tbsp ☆Milk
7. Get 55 grams Cake flour
8. Make ready 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 it up for this exceptional food yogurt kabocha cheesecake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!