Kabocha Squash Cheesecake with Caramelized Walnuts
Kabocha Squash Cheesecake with Caramelized Walnuts

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, kabocha squash cheesecake with caramelized walnuts. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Great recipe for Kabocha Squash Cheesecake with Caramelized Walnuts. - Add the toppings depending on your mood, since this is a very delicious cheesecake even without the caramelized walnut topping. I've used "Miitan's" Dried Prunesas a topping. The cake does look nicer with a topping that has. Kabocha Squash Cheesecake with Caramelized Walnuts.

To get started with this particular recipe, we must prepare a few components. You can cook kabocha squash cheesecake with caramelized walnuts using 17 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash Cheesecake with Caramelized Walnuts:
  1. Take Crust
  2. Prepare 70 grams Crackers or cookies
  3. Prepare 35 grams Melted butter (unsalted)
  4. Get Batter
  5. Get 150 grams Kabocha squash (peeled and seeded)
  6. Get 200 grams Cream cheese
  7. Take 100 grams Sour cream
  8. Prepare 2 Eggs
  9. Get 80 to 90 grams Cane sugar
  10. Make ready 100 ml Heavy cream
  11. Get 1 tsp Lemon juice
  12. Make ready 1 tbsp Rum
  13. Make ready 1 tbsp ○ Cake flour
  14. Take 1/2 tsp ○ Cinnamon powder
  15. Get Toppings (can be omitted)
  16. Get 100 grams Walnuts (roughly chopped)
  17. Make ready 100 grams Caramel Creamor 2360958)

Set over medium heat and bring to a steady simmer. Remove from the heat, uncover the pot, and cool the squash in the steamer until cool enough to handle. Turn squash over halfway through steaming. Set squash aside until cool enough to handle.

Instructions to make Kabocha Squash Cheesecake with Caramelized Walnuts:
  1. Preparations: ● Cut the kabocha into appropriate sizes, dampen lightly with water, cover with plastic wrap and microwave until soft.
  2. ● Bring the cream cheese, sour cream, and eggs to room temperature. ● Sift the flour and cinnamon powder together.
  3. ● 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.
  4. Finely grind the cookies, and mix in the melted butter to moisten. Spread evenly on the bottom of the mold.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Toppings: Add the walnuts in a frying pan and dry roast over low heat until it starts to make a crinkly sound.
  10. Add caramel cream and walnuts in a bowl and combine together. You can use more cream if you like.
  11. 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.
  12. Ready to serve and ENJOY!

Turn squash over halfway through steaming. Set squash aside until cool enough to handle. Drizzle with EVOO and Soy Sauce and toss in pan. Sprinkle with remaining ingredients and toss again. We provide you only the perfect Kabocha Squash Cheesecake with Caramelized Walnuts recipe here.

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