Rich & Moist Kabocha Squash Cheesecake

• 1/4 Kabocha squash
• 250 grams Cream cheese
• 200 ml Heavy cream
• 70 grams Granulated sugar
• 2 Eggs
• 3 tbsp Corn starch (or cake flour)

1. Remove the seeds from the kabocha squash and cut into chunks.
2. Wrap with plastic wrap and microwave until they are easily pierced with a toothpick.
3. Place the kabocha in a blender and add the ingredients.
4. Puree until smooth and pour the batter into a cake pan.
5. Bake in the 160C preheated oven for about 40-50 minutes.
6. When the cake is completely cooled, remove from the pan.
7. The cake puffs up while baking.
8. It tastes better when chilled in the refrigerator.

squash, cream cheese, sugar, eggs, starch

Taken from cookpad.com/us/recipes/154028-rich-moist-kabocha-squash-cheesecake (may not work)