SQUASH  BAKED CHEESECAKE【Recipe Video】
SQUASH  BAKED CHEESECAKE【Recipe Video】

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, squash  baked cheesecake【recipe video】. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

SQUASH  BAKED CHEESECAKE【Recipe Video】 is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. SQUASH  BAKED CHEESECAKE【Recipe Video】 is something that I’ve loved my whole life. They are nice and they look wonderful.

OVEN-FRIED YELLOW SQUASH CHIPS.low in fat, high in fiber & healthy for YOU!! Fun, fast, and easy to make, yet delicious to eat!! This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.

To begin with this recipe, we must first prepare a few components. You can have squash  baked cheesecake【recipe video】 using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make SQUASH  BAKED CHEESECAKE【Recipe Video】:
  1. Make ready Crust
  2. Take 70 g (2.5 oz) biscuits
  3. Take 40 g (3.5 Tbsp) unsalted butter, melted
  4. Prepare Cheesecake Batter
  5. Prepare 160 g (5.6 oz) cooked squash, mashed with a fork
  6. Make ready 1/2 tsp cinnamon powder
  7. Get 200 g (7 oz) cream cheese, room temperature
  8. Make ready 6 Tbsp maple sugar (or other sugar)
  9. Prepare 1 egg, room temperature
  10. Make ready 5 drops vanilla oil
  11. Make ready 3.5 Tbsp heavy cream
  12. Take 1.5 tsp lemon juice
  13. Get 1 tsp rum
  14. Take 2 Tbsp cake flour

Combine sugar and butter; spread over squash. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Place butternut squash halves on a large baking sheet flesh side up. Allow the squash to cool slightly after baking.

Instructions to make SQUASH  BAKED CHEESECAKE【Recipe Video】:
  1. ★Recipe video★ (my You Tube channel)→youtu.be/QaLATJKG7cc
  2. 【For the Crust】Crush biscuits until very fine crumbs form. Melt unsalted butter with microwave, at 600W for 30 sec. Add melted butter to biscuit, and mix until well combined.
  3. Press the biscuit mixture into the bottom of the cake pan. (I use a cake pan with a removable bottom.) Grease the side of the pan with butter. Let it sit in a fridge.
  4. 【For the Cheesecake】Preheat an oven to 200℃ / 392F. Cut squash into small pieces. Put them in a container. Put a plastic wrap over it, and microwave until soft. (microwave/600W, 3min) Crush it until no lumps left. Add cinnamon powder, and mix well. Strain the squash; set aside. Strain it; set aside.
  5. Put cream cheese in a large bowl. Mix well until smooth. Add maple sugar, and mix well until the roughness of sugar disappears. (around 3-4 min)
  6. Add an egg, and Stir well with a whisk until smooth. Add vanilla oil, and stir well.
  7. Add heavy cream, and stir well until combined. Add lemon juice, and Stir well until smooth. Add rum, and mix well. Cheesecake batter is ready.
  8. Pour 1/4 of the cheesecake batter into the mashed squash, and mix well until combined. Pour another 1/4 and mix well until combined.
  9. Sift cake flour over the squash mixture. Mix it until powderiness disappears.
  10. Put the squash mixture back into the remaining cheese batter. Mix well with a whisk until smooth. Pour it into the prepared pan.
  11. Bake it at 170℃ / 338 F for 45 mins. Let it cool around 20-30 min. Remove the cake from the pan while it's warm.
  12. Let it cool thoroughly. Refrigerate for 3 hours (If possible, overnight). Done!

Slice the squash halves into individual servings or scrape the flesh into a bowl. Tip:If using small winter squash, each baked half may be served whole. This variety of squash has a turban-like cap that is a good indicator of age: When the squash is mature and ready to be harvested, the cap is firm. Found a squash with a soft cap? That means it's too old and should be passed up for another.

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