Yogurt Kabocha Cheesecake
DirectionsPrep: 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.
Strain the yogurt (it'll take 1 to 3 hours).
Lay paper towels in a strainer and then strain the yogurt inside.
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.
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.
Remove the skin from the kabocha and cut into bite-sized pieces.
Microwave to soften.
Use a food processor to make a smooth mixture.
Place the ingredients marked with in a heat-resistant container and microwave at 500 W for 1 minute 20 seconds.
If the cheese doesn't melt, microwave for an additional 10 seconds.
Mix the strained yogurt and sugar in a large bowl.
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).
Place the mixture in your pan and bake in your preheated oven at 360F/180C for 50 minutes.
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.
For Halloween, I used a cookie cutter to make cookies for decoration (not in the recipe).
Serve like this in a cafe-style.
A bat cookie and whipped cream with chocolate sauce dresses up the cake.
In this photo, I stabbed the cake with a lightning bolt.