Hi, I am Joana. Today, I’m gonna show you how to prepare kabocha squash cheesecake with caramelized walnuts recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kabocha Squash Cheesecake with Caramelized Walnuts Recipe
Kabocha Squash Cheesecake with Caramelized Walnuts is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Kabocha Squash Cheesecake with Caramelized Walnuts is something which I’ve loved my entire life. They’re fine and they look wonderful.
To be with this recipe, we have to prepare a few components. You can cook kabocha squash cheesecake with caramelized walnuts using 17 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Kabocha Squash Cheesecake with Caramelized Walnuts:
- Make ready Crust
- Make ready 70 grams Crackers or cookies
- Get 35 grams Melted butter (unsalted)
- Prepare Batter
- Take 150 grams Kabocha squash (peeled and seeded)
- Get 200 grams Cream cheese
- Prepare 100 grams Sour cream
- Make ready 2 Eggs
- Prepare 80 to 90 grams Cane sugar
- Make ready 100 ml Heavy cream
- Make ready 1 tsp Lemon juice
- Prepare 1 tbsp
- Prepare 1 tbsp ○ Cake flour
- Take 1/2 tsp ○ Cinnamon powder
- Get Toppings (can be omitted)
- Get 100 grams Walnuts (roughly chopped)
- Prepare 100 grams Caramel Creamor 2360958)
Steps to make Kabocha Squash Cheesecake with Caramelized Walnuts:
- Preparations: ● Cut the kabocha into appropriate sizes, dampen lightly with water, cover with plastic wrap and microwave until soft.
- ● Bring the cream cheese, sour cream, and eggs to room temperature. ● Sift the flour and cinnamon powder together.
- ● Line the bottom and side of the mold with parchment paper, and cover the outside with aluminum foil. ● Preheat the oven to 170℃. ● Prepare hot water for baking later.
- Finely grind the cookies, and mix in the melted butter to moisten. Spread evenly on the bottom of the mold.
- Add the softened kabocha in a food processor and mix. Mix in the eggs, and after that, carefully mix in all the other ingredients in the listed order.
- Pour batter into the mold. Place it on a baking sheet filled with hot water and bake for 45 to 50 minutes. It’s done once the skewer comes out clean.
- Once baked, tap the mold on countertop from about 15 cm above to eliminate any hot air. Place a knife between the mold and parchment paper and run it around once.
- Place it on a cooling rack to cool. Let it rest overnight in the refrigerator. Remove from the mold the next day and it’s done The walnut toppings are optional.
- Toppings: Add the walnuts in a frying pan and dry roast over low heat until it starts to make a crinkly sound.
- Add caramel cream and walnuts in a bowl and combine together. You can use more cream if you like.
- As soon the nuts and caramel are mixed, spread out evenly on top of the cheesecake. Sprinkle the top with pumpking seeds too if you have some to finish.
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