Recipe: Perfect SQUASH  BAKED CHEESECAKE

Delicious, fresh and tasty.

SQUASH  BAKED CHEESECAKE. De lekkerste cheesecake recepten vind je natuurlijk bij Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.

SQUASH  BAKED CHEESECAKE Cool, then scrape out the flesh with a fork. Beat in the squash mixture along with the condensed milk. To make your own squash puree, halve and seed one medium acorn or butternut squash. You can cook SQUASH  BAKED CHEESECAKE using 14 ingredients and 12 steps. Here is how you achieve that.

Ingredients of SQUASH  BAKED CHEESECAKE

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

Place, cut-side down, on a lightly greased baking sheet. Pour scalded milk over ingredients and mix lightly. Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft.

SQUASH  BAKED CHEESECAKE step by step

  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!.

Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste. In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Toss the cornflakes and butter; sprinkle over top.