Remove the skin from the kabocha and heat in the microwave until soft. Mash and let cool.
Mix together the cream and sugar with a whisk until soft and like cream cheese. Add the beaten egg a little at a time while mixing well.
Sift the flour into the mixture from Step 2. Mix well until there are no lumps remaining. Add the kabocha from Step 1 and mix until the batter is an even color.
Add the milk (or soy milk) to the batter a little at a time while mixing well. Preheat the oven to 180ﾟC.
Pour the batter into a pan. Drop the pan from about 10 cm onto a table a few times to get the air out.
Bake in the preheated oven on the lower shelf for 30 minutes. Reduce the heat to 150°C and bake for an additional 20-30 minutes. If a toothpick inserted in the center comes out clean, it is done.
Once baked, drop about 10 cm onto a table once. Let cool. Once cooled, wrap the cake in plastic wrap. Chill in the refrigerator. Finally, remove the cake from the pan.
It's also delicious with banana. In this case, use about 2 mashed bananas (50 g) and use in place of the kabocha.
Story Behind this Recipe
I wanted to make a kabocha squash cheese cake, but I didn't have any cream cheese. So I came up with something from what we had on hand.
The cream in Step 2 should have stiff peaks forming. Be careful not to over-mix until the cream separates. If you use whipped cream, you don't really need to worry about it separating, so it's easier to make. If you use whipped cream, you'll have a lighter, fluffier texture. If you use heavy cream, it will be deliciously rich.