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

Before you jump to Kabocha Squash Cheesecake with Caramelized Walnuts recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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In order to see results, it is definitely not essential to drastically change your eating habits. It’s not a bad idea if you desire to make major changes, but the most crucial thing is to bit by bit switch to making healthier eating selections. Soon enough, you will probably find that you will eat more and more healthy food as your taste buds become accustomed to the change. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate in the past.

Thus, it should be somewhat obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to kabocha squash cheesecake with caramelized walnuts recipe. 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 cook Kabocha Squash Cheesecake with Caramelized Walnuts:
  1. Provide Crust
  2. Get 70 grams Crackers or cookies
  3. Provide 35 grams Melted butter (unsalted)
  4. Provide Batter
  5. Use 150 grams Kabocha squash (peeled and seeded)
  6. Take 200 grams Cream cheese
  7. Use 100 grams Sour cream
  8. Get 2 Eggs
  9. Take 80 to 90 grams Cane sugar
  10. Get 100 ml Heavy cream
  11. You need 1 tsp Lemon juice
  12. Provide 1 tbsp Rum
  13. Provide 1 tbsp ○ Cake flour
  14. Prepare 1/2 tsp ○ Cinnamon powder
  15. Prepare Toppings (can be omitted)
  16. Take 100 grams Walnuts (roughly chopped)
  17. Provide 100 grams Caramel Creamor 2360958)
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.

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