Yogurt Kabocha Cheesecake Recipe by cookpad.japan
Cooking Instructions 1 Prep: spread vegetable oil or no-stick spray to the inside of a baking pan. Place a rounded paper sheet on the pan. Beat the eggs and set aside. 2 Strain the yogurt (it'll take 1 to 3 hours). Lay paper towels in a strainer and then strain the yogurt inside. 3 Place a small dish with a slightly high back into a bowl, then place your strainer from Step 2 inside diagonally to help shorten the drainage time. 4 Make the cookie crust. Use a food processor to crumble the Oreo cookies, and press down into the pan. Cover with plastic wrap and use your fingers to press down to flatten. 5 Remove the skin from the kabocha and cut into bite-sized pieces. Microwave to soften. Use a food processor to make a smooth mixture. 6 Place the ingredients marked with ☆ in a heat-resistant container and microwave at 500 W for 1 minute 20 seconds. Mix immediately. If the cheese doesn't melt, microwave for an additional 10 seconds. 7 Mix the strained yogurt and sugar in a large bowl. 8 Add the pumpkin from Step 5 and the mixed ingredients from Step 6 to the large bowl in Step 7. The add the cake flour and beaten eggs in that order and mix with a mixer (while sifting the cake flour). 9 Place the mixture in your pan and bake in your preheated oven at 360°F/180°C for 50 minutes. 10 And it's finished!! Don't remove it from the pan. After it's cooled down a bit, put it in the refrigerator and serve chilled. 11 For Halloween, I used a cookie cutter to make cookies for decoration (not in the recipe). 12 Serve like this in a cafe-style. A bat cookie and whipped cream with chocolate sauce dresses up the cake. 13 In this photo, I stabbed the cake with a lightning bolt. 1 Prep: spread vegetable oil or no-stick spray to the inside of a baking pan. Place a rounded paper sheet on the pan. Beat the eggs and set aside. 1 Prep: spread vegetable oil or no-stick spray to the inside of a baking pan. Place a rounded paper sheet on the pan. Beat the eggs and set aside. 2 Strain the yogurt (it'll take 1 to 3 hours). Lay paper towels in a strainer and then strain the yogurt inside. 2 Strain the yogurt (it'll take 1 to 3 hours). Lay paper towels in a strainer and then strain the yogurt inside. 3 Place a small dish with a slightly high back into a bowl, then place your strainer from Step 2 inside diagonally to help shorten the drainage time. 3 Place a small dish with a slightly high back into a bowl, then place your strainer from Step 2 inside diagonally to help shorten the drainage time. 4 Make the cookie crust. Use a food processor to crumble the Oreo cookies, and press down into the pan. Cover with plastic wrap and use your fingers to press down to flatten. 4 Make the cookie crust. Use a food processor to crumble the Oreo cookies, and press down into the pan. Cover with plastic wrap and use your fingers to press down to flatten. 5 Remove the skin from the kabocha and cut into bite-sized pieces. Microwave to soften. Use a food processor to make a smooth mixture. 5 Remove the skin from the kabocha and cut into bite-sized pieces. Microwave to soften. Use a food processor to make a smooth mixture. 6 Place the ingredients marked with ☆ in a heat-resistant container and microwave at 500 W for 1 minute 20 seconds. Mix immediately. If the cheese doesn't melt, microwave for an additional 10 seconds. 6 Place the ingredients marked with ☆ in a heat-resistant container and microwave at 500 W for 1 minute 20 seconds. Mix immediately. If the cheese doesn't melt, microwave for an additional 10 seconds. 7 Mix the strained yogurt and sugar in a large bowl. 7 Mix the strained yogurt and sugar in a large bowl. 8 Add the pumpkin from Step 5 and the mixed ingredients from Step 6 to the large bowl in Step 7. The add the cake flour and beaten eggs in that order and mix with a mixer (while sifting the cake flour). 8 Add the pumpkin from Step 5 and the mixed ingredients from Step 6 to the large bowl in Step 7. The add the cake flour and beaten eggs in that order and mix with a mixer (while sifting the cake flour). 9 Place the mixture in your pan and bake in your preheated oven at 360°F/180°C for 50 minutes. 9 Place the mixture in your pan and bake in your preheated oven at 360°F/180°C for 50 minutes. 10 And it's finished!! Don't remove it from the pan. After it's cooled down a bit, put it in the refrigerator and serve chilled. 10 And it's finished!! Don't remove it from the pan. After it's cooled down a bit, put it in the refrigerator and serve chilled. 11 For Halloween, I used a cookie cutter to make cookies for decoration (not in the recipe). 11 For Halloween, I used a cookie cutter to make cookies for decoration (not in the recipe). 12 Serve like this in a cafe-style. A bat cookie and whipped cream with chocolate sauce dresses up the cake. 12 Serve like this in a cafe-style. A bat cookie and whipped cream with chocolate sauce dresses up the cake. 13 In this photo, I stabbed the cake with a lightning bolt. 13 In this photo, I stabbed the cake with a lightning bolt. 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