No-Bake Cheesecake with Kabocha Skin

• 340 grams Kabocha squash skin
• 350 grams soy milk or milk
• 100 grams Sugar
• 6 droplets Vanilla extract
• 200 ml Heavy cream
• 200 ml Cream cheese
• 10 grams Powdered gelatin
• 2 tbsp Water
• 14 cookies Oreo cookies
• 30 grams Margarine

1. Soften the kabocha squash skin in the microwave.
2. Soak the powdered gelatin in 2 tablespoons of water.
3. Put the Oreo cookies in a plastic bag and crush into pieces with a rolling pin.
4. Add microwaved margarine to the bag and mix.
5. Spread out the crust mixture on a mold lined with plastic wrap.
6. Blend the kabocha skin, soy milk, and sugar in a blender until smooth.
7. Add the cream cheese, heavy cream, and vanilla extract and blend.
8. 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.
9. Once dissolved, pour in the rest of the blended mixture and mix well.
10. Carefully pour into the mold from Step 2 and tap twice gently on the countertop to get rid of any air pockets.
11. It's done after it has chilled in the fridge for over 3 hours.
12. Be careful when flipping the cake to remove the pan.

soy milk, sugar, vanilla, cream cheese, powdered gelatin, water, cookies, margarine

Taken from cookpad.com/us/recipes/150954-no-bake-cheesecake-with-kabocha-skin (may not work)