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Drained Yogurt Kabocha Cheesecake

Drained Yogurt Kabocha Cheesecake

This is my version of cheesecake using drained yogurt and kabocha. It is really smooth and rich. Decorate it cute and serve it for Halloween too.

Ingredients: 18cm cake pan

Yogurt
400g (about 180g drained)
Sugar
70g
Eggs
2
Cake flour
20g
Lowfat heavy cream
200ml
Kabocha (peeled)
250g
Base
Cookies (I recommend Oreos)
80g
Butter
40 g

Steps

1. Drain the water from the yogurt the day before.
2. Crumble the cookies, mix with melted butter, and spread out in a mold covered with parchment paper.
3. Microwave or boil the kabocha to soften, and mash while it is still hot.
4. Mash it with the back of a spoon etc, and pass through a strainer.
5. This will produce a smooth~ kabocha paste.
6. Place step 5 into a bowl with the drained yogurt, and whisk well with an egg beater.
7. Add sugar, eggs, cake flour, and heavy cream in that order, and whisk with an egg beater. Make sure to add it in the order exactly as written.
8. Pour into the mold, and bake in an oven at 360F/180℃ for 40-45 minutes.
9. It is done. Let it cool in the mold after baking, and cut it after it has thoroughly cooled.

Story Behind this Recipe

This is my third in a series of drained yogurt cheesecakes. I was able to make an extremely rich cheesecake using store-bought pumpkin and yogurt.