This recipe is an extention to a previous article on Kabocha.
"Giving Thanks with Kabocha....the Japanese Pumpkin...."
Crust:
1 3/4 cups ginger snap crust
1 stick melted salted butter
Filling:
500g cream cheese, at room temperature
100g mascarpone cheese, at room temperature
1 cup roasted Kabocha, pureed
4 eggs
~2/3 cup sugar, depending on the sweetness of the roasted Kabocha
1 teaspoon pumpkin spice mix
1/2 teaspoon ground ginger
1. Preheat oven to 350oF.
2. In medium bowl, combine crumbs and melted butter. Press down flat into a 9-inch cake pan. Refrigerate for 1 hour.
3. Beat cream cheese until smooth. Add pumpkin puree, eggs, yogourt, sugar and the spices. Beat together until well combined.
4. Pour into crust. Spread out evenly and bake in a waterbath for 45-60 minutes. Remove from the oven and let it cool at room temperature. Cover with plastic wrap and refrigerate overnight.
Bon Appetit!
1 comment:
Your Spicy Kabocha Cheesecake was very tasty. I think Kabocha and a creamy stuff such as cheese cake is a good convination. Your cake went well tea. I just wonder how it would be like to have actual Macha together with your Kabocha Cheesecake in addition to or instead of having Macha macaron (is that right?) on it. The bitter taste of Macha would go well with the melted sugar on the top.
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