How to Prepare Speedy Easy Kabocha Squash and Okara Cheesecake

Easy Kabocha Squash and Okara Cheesecake. Kabocha (Japanese Pumpkin)/ Squash that mom makes twice a week. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin.

Follow my step-by-step instructions to prep your squash before adding to a recipe! More like I'm always late to the food trend game and I like taking the easy way out when it comes to food prep. Here's how I peel my most beloved kabocha squash. You can cook Easy Kabocha Squash and Okara Cheesecake using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Easy Kabocha Squash and Okara Cheesecake

1. You need 100 grams of Fresh okara.
2. Prepare 100 grams of Kabocha squash.
3. It's 50 grams of Philadelphia cream cheese.
4. Prepare 1 of Egg.
5. Prepare 35 grams of Sugar.
6. You need 1 tbsp of Condensed milk.
7. You need 3 of to 4 drops Vanilla essence (optional).

I cut it in half with a huge knife. Great recipe for Okara (Soy Pulp) and Kabocha Squash Scones. Just one version of an okara scone that I make often, but finally wrote it down to share here. Great recipe for For Dieters Easy Okara Scones.

Easy Kabocha Squash and Okara Cheesecake instructions

1. Peel the kabocha squash and soften by boiling or microwaving..
2. Put all ingredients into a food processor and blend. Or, combine everything into a bowl and mix well. You could also mash the kabocha squash and then mix everything with your hands..
3. With vegetable oil, thinly grease a microwave-safe dish. Put the mixed ingredients into the plate and cover with plastic wrap. Microwave for 5 minutes at 500 W. The center might feel slightly soft, but will harden later..
4. Remove the wrap and let sit until it's cooled off (when it's just warm to the touch). Cover with plastic wrap again, and chill well in the fridge to finish..
5. I recommend you slice into small pieces since it tastes so rich. You could also heat them in silicone cups (in that case, heat for 3 minutes with a plastic wrap covering)..
6. Somehow this cake became richer when microwaved and chilled. This might be because microwaving makes it thicker and harder compared to baking it in the oven..
7. You could also use a soft cheese, like Camembert instead of cream cheese..

I have a really big appetite, even though I want to go on a diet… So, I made these delicious. It's creamy, ultra-sweet and doesn't need peeling. Fall salads might be our favorite kind, thanks to all the hearty-yet-healthy toppings. With this easy recipe, everything roasts on one pan—a. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.