Kabocha Squash No-Bake Cheesecake

• 150 grams Kabocha squash (peeled and strained)
• 100 grams Soy milk cheese (270 g of soy cheese can be made with 900 ml additive-free soy milk + 150 ml lemon juice)
• 50 grams Sugar (cane sugar)
• 30 grams Margarine (or shortening + a pinch of salt)
• 3 tbsp Lemon juice
• 2/3 pack Soy milk whip (+ 3 tablespoons sugar whipped to stiff peaks)
• 10 grams Gelatin
• 100 ml Water
• 1 Cookie base (refer to the hints section)

1. Let's start by making some soy milk cheese.
2. Warm the soy milk up to approximately 45C, add the lemon juice, stir lightly and leave it to cool.
3. Once cooled, wrap in a cheesecloth to separate the cheese from the water.
4. Mix together the ingredients marked with .
5. Give the mixture a taste and play around with the ingredients here to achieve your desired taste!
6. Add some water to a mug and soak the gelatin.
7. Add sugar to the soy milk whip and whip until stiff peaks form.
8. Warm the gelatin mix in the microwave for 1 minute until completely dissolved.
9. Add the gelatin to the mixture from Step 2 and mix well.
10. Add the soy milk whip from Step 3 and mix well once more.
11. Add some crushed rice flour cookies or some rice flour cake sponge to the bottom of the cake tin and pour the mixture on top.
12. Once you've poured in the mixture, drop the tin from a short height onto the work surface to eliminate any excess air bubbles.
13. Chill and set well in the fridge before removing from the tin.
14. Decorate it to your preference.
15. I decorated this one with cocoa powder.
16. When separating the remaining liquid from the soy cheese, you can keep the liquid and mix it with honey to make a really delicious drink.
17. You can use the left over soy cheese in a sandwich or eat it on its own with jam.

milk cheese, sugar, margarine, lemon juice, pack, gelatin, water, base

Taken from cookpad.com/us/recipes/152455-kabocha-squash-no-bake-cheesecake (may not work)