No Bake Cheesecake With Kabocha Skin Recipe by cookpad.japan
Cooking Instructions 1 Soften the kabocha squash skin in the microwave. Soak the powdered gelatin in 2 tablespoons of water. 2 Put the Oreo cookies in a plastic bag and crush into pieces with a rolling pin. Add microwaved margarine to the bag and mix. Spread out the crust mixture on a mold lined with plastic wrap. 3 Blend the kabocha skin, soy milk, and sugar in a blender until smooth. 4 Add the cream cheese, heavy cream, and vanilla extract and blend. 5 Pour half of the blended mixture into a pot and once it's heated (do not let it boil), add the soaked gelatin from Step 1 and simmer until it's completely dissolved. 6 Once dissolved, pour in the rest of the blended mixture and mix well. Carefully pour into the mold from Step 2 and tap twice gently on the countertop to get rid of any air pockets. 7 It's done after it has chilled in the fridge for over 3 hours. Be careful when flipping the cake to remove the pan. 1 Soften the kabocha squash skin in the microwave. Soak the powdered gelatin in 2 tablespoons of water. 1 Soften the kabocha squash skin in the microwave. Soak the powdered gelatin in 2 tablespoons of water. 2 Put the Oreo cookies in a plastic bag and crush into pieces with a rolling pin. Add microwaved margarine to the bag and mix. Spread out the crust mixture on a mold lined with plastic wrap. 2 Put the Oreo cookies in a plastic bag and crush into pieces with a rolling pin. Add microwaved margarine to the bag and mix. Spread out the crust mixture on a mold lined with plastic wrap. 3 Blend the kabocha skin, soy milk, and sugar in a blender until smooth. 3 Blend the kabocha skin, soy milk, and sugar in a blender until smooth. 4 Add the cream cheese, heavy cream, and vanilla extract and blend. 4 Add the cream cheese, heavy cream, and vanilla extract and blend. 5 Pour half of the blended mixture into a pot and once it's heated (do not let it boil), add the soaked gelatin from Step 1 and simmer until it's completely dissolved. 5 Pour half of the blended mixture into a pot and once it's heated (do not let it boil), add the soaked gelatin from Step 1 and simmer until it's completely dissolved. 6 Once dissolved, pour in the rest of the blended mixture and mix well. Carefully pour into the mold from Step 2 and tap twice gently on the countertop to get rid of any air pockets. 6 Once dissolved, pour in the rest of the blended mixture and mix well. Carefully pour into the mold from Step 2 and tap twice gently on the countertop to get rid of any air pockets. 7 It's done after it has chilled in the fridge for over 3 hours. Be careful when flipping the cake to remove the pan. 7 It's done after it has chilled in the fridge for over 3 hours. Be careful when flipping the cake to remove the pan. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Crockpot Stuffed Peppers Roasted pork butt roast Tinklee's Butterscotch Bars Oreo Truffles Tender Beef Short Ribs Crockpot Stuffed Peppers Roasted pork butt roast Tinklee's Butterscotch Bars Oreo Truffles Tender Beef Short Ribs Chicken Bacon Ranch Quesadillas Milk Shake BBQ SPAGHETTI Easy Teriyaki Sauce Just for my Men Awesome Steak Fluffy & Chewy Soft Spinach Bagels Chiken fry Tinklee's Cheese Ball Just 3 Ingredients: Hot Vinegar Soy Milk Crispy Croissants Chicken Bacon Ranch Quesadillas Milk Shake BBQ SPAGHETTI Easy Teriyaki Sauce Just for my Men Awesome Steak Fluffy & Chewy Soft Spinach Bagels Chiken fry Tinklee's Cheese Ball Just 3 Ingredients: Hot Vinegar Soy Milk Crispy Croissants