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14 ingredients, 12 steps, cooking SQUASH  BAKED CHEESECAKE

Hi mother, now you can present recipe SQUASH  BAKED CHEESECAKE with 14 ingredients and 12 steps. Next this is how to cook, please observe carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 12 stages of easy cooking SQUASH  BAKED CHEESECAKE.

Ingredients all SQUASH  BAKED CHEESECAKE

1. Prepare : Crust.
2. You need 70 g (2.5 oz) : biscuits.
3. It’s 40 g (3.5 Tbsp) : unsalted butter, melted.
4. You need : Cheesecake Batter.
5. You need 160 g (5.6 oz) : cooked squash, mashed with a fork.
6. You need 1/2 tsp : cinnamon powder.
7. Prepare 200 g (7 oz) : cream cheese, room temperature.
8. Prepare 6 Tbsp : maple sugar (or other sugar).
9. Prepare 1 : egg, room temperature.
10. It’s 5 drops : vanilla oil.
11. Prepare 3.5 Tbsp : heavy cream.
12. It’s 1.5 tsp : lemon juice.
13. Prepare 1 tsp : rum.
14. You need 2 Tbsp : cake flour.

If all composition SQUASH  BAKED CHEESECAKE it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Step by Step Cooking SQUASH  BAKED CHEESECAKE

1. ★Recipe video★ (my You Tube channel)→youtu.be/QaLATJKG7cc
   
2. 【For the Crust】Crush biscuits until very fine crumbs form. Melt unsalted butter with microwave, at 600W for 30 sec. Add melted butter to biscuit, and mix until well combined.
   
3. Press the biscuit mixture into the bottom of the cake pan. (I use a cake pan with a removable bottom.) Grease the side of the pan with butter. Let it sit in a fridge.
   
4. 【For the Cheesecake】Preheat an oven to 200℃ / 392F. Cut squash into small pieces. Put them in a container. Put a plastic wrap over it, and microwave until soft. (microwave/600W, 3min) Crush it until no lumps left. Add cinnamon powder, and mix well. Strain the squash; set aside. Strain it; set aside.
   
5. Put cream cheese in a large bowl. Mix well until smooth. Add maple sugar, and mix well until the roughness of sugar disappears. (around 3-4 min)
   
6. Add an egg, and Stir well with a whisk until smooth. Add vanilla oil, and stir well.
   
7. Add heavy cream, and stir well until combined. Add lemon juice, and Stir well until smooth. Add rum, and mix well. Cheesecake batter is ready.
   
8. Pour 1/4 of the cheesecake batter into the mashed squash, and mix well until combined. Pour another 1/4 and mix well until combined.
   
9. Sift cake flour over the squash mixture. Mix it until powderiness disappears.
   
10. Put the squash mixture back into the remaining cheese batter. Mix well with a whisk until smooth. Pour it into the prepared pan.
    
11. Bake it at 170℃ / 338 F for 45 mins. Let it cool around 20-30 min. Remove the cake from the pan while it's warm.
    
12. Let it cool thoroughly. Refrigerate for 3 hours (If possible, overnight). Done!
    
13. Finish and Enjoy.

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