Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kabocha squash no-bake cheesecake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kabocha Squash No-Bake Cheesecake is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Kabocha Squash No-Bake Cheesecake is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook kabocha squash no-bake cheesecake using 9 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash No-Bake Cheesecake:

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

Steps to make Kabocha Squash No-Bake Cheesecake:

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

So that’s going to wrap it up with this exceptional food kabocha squash no-bake cheesecake recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!