date: 2020-12-02T14:25:41.655Z image: https://img-global.cpcdn.com/recipes/6300344632999936/751x532cq70/easy-kabocha-squash-and-okara-cheesecake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6300344632999936/751x532cq70/easy-kabocha-squash-and-okara-cheesecake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6300344632999936/751x532cq70/easy-kabocha-squash-and-okara-cheesecake-recipe-main-photo.jpg author: Adrian Park ratingvalue: 4.3 reviewcount: 6906 recipeingredient: - "100 grams Fresh okara" - "100 grams Kabocha squash" - "50 grams Philadelphia cream cheese" - "1 Egg" - "35 grams Sugar" - "1 tbsp Condensed milk" - "3 to 4 drops Vanilla essence optional" recipeinstructions: - "Peel the kabocha squash and soften by boiling or microwaving." - "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." - "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." - "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." - "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)." - "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." - "You could also use a soft cheese, like Camembert instead of cream cheese." categories: - Recipe tags: - easy - kabocha - squash katakunci: easy kabocha squash nutrition: 249 calories recipecuisine: American preptime: "PT35M" cooktime: "PT39M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, easy kabocha squash and okara cheesecake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious. Easy Kabocha Squash and Okara Cheesecake is one of the most well liked of recent trending foods on earth. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Easy Kabocha Squash and Okara Cheesecake is something that I have loved my whole life. 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. Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. To get started with this recipe, we must first prepare a few components. You can cook easy kabocha squash and okara cheesecake using 7 ingredients and 7 steps. Here is how you can achieve that. ##### The ingredients needed to make Easy Kabocha Squash and Okara Cheesecake: 1. Make ready 100 grams Fresh okara 1. Take 100 grams Kabocha squash 1. Make ready 50 grams Philadelphia cream cheese 1. Prepare 1 Egg 1. Take 35 grams Sugar 1. Take 1 tbsp Condensed milk 1. Take 3 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. ##### Steps to make Easy Kabocha Squash and Okara Cheesecake: 1. Peel the kabocha squash and soften by boiling or microwaving. 1. 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. 1. 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. 1. 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. 1. 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). 1. 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. 1. You could also use a soft cheese, like Camembert instead of cream cheese. 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. 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. So that's going to wrap it up for this special food easy kabocha squash and okara cheesecake recipe. Thanks so much for your time. I am sure that you can make this at home. 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