Hi, I’m Elise. Today, we’re going to make kabocha squash no-bake cheesecake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kabocha Squash No-Bake Cheesecake Recipe
Kabocha Squash No-Bake Cheesecake is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Kabocha Squash No-Bake Cheesecake is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have kabocha squash no-bake cheesecake using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Squash No-Bake Cheesecake:
- Prepare 150 grams ★ Kabocha squash (peeled and strained)
- Get 100 grams ★ Soy milk cheese (270 g of soy cheese can be made with 900 ml additive-free soy milk + 150 ml lemon juice)
- Make ready 50 grams ★Sugar (cane sugar)
- Prepare 30 grams ★ Margarine (or shortening + a pinch of salt)
- Make ready 3 tbsp ★Lemon juice
- Make ready 2/3 pack ☆ Soy milk whip (+ 3 tablespoons sugar whipped to stiff peaks)
- Take 10 grams ☆Gelatin
- Get 100 ml ☆Water
- Get 1 Cookie base (refer to the hints section)
Steps to make Kabocha Squash No-Bake Cheesecake:
- Let’s start by making some soy milk cheese. Warm the soy milk up to approximately 45°C, add the lemon juice, stir lightly and leave it to cool. Once cooled, wrap in a cheesecloth to separate the cheese from the water.
- Mix together the ingredients marked with ★ . Give the mixture a taste and play around with the ingredients here to achieve your desired taste!
- Add some water to a mug and soak the gelatin. Add sugar to the soy milk whip and whip until stiff peaks form.
- Warm the gelatin mix in the microwave for 1 minute until completely dissolved.
- Add the gelatin to the mixture from Step 2 and mix well.
- Add the soy milk whip from Step 3 and mix well once more.
- Add some crushed rice flour cookies or some rice flour cake sponge to the bottom of the cake tin and pour the mixture on top.
- Once you’ve poured in the mixture, drop the tin from a short height onto the work surface to eliminate any excess air bubbles. Chill and set well in the fridge before removing from the tin.
- Decorate it to your preference.
- I decorated this one with cocoa powder.
- When separating the remaining liquid from the soy cheese, you can keep the liquid and mix it with honey to make a really delicious drink.
- You can use the left over soy cheese in a sandwich or eat it on its own with jam.
So that’s going to wrap this up for this distinctive dish kabocha squash no-bake cheesecake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
