Kabocha Cheesecake

Kabocha Cheesecake

Once eating this, I realized that cream cheese and kabocha make a great combination.

Ingredients: 21 cm diameter tart pan

Cake flour (for the crust)
120 g
Unsalted butter (for the crust)
50 g
Granulated sugar (for the crust)
10 g
Salt (for the crust)
1 g
Kabocha squash(for the crust)
50 g
Egg (for the cheesecake)
Cream cheese (for the cheesecake)
100 g
Sour cream (for the cheesecake)
120 g
Kabocha squash (for the cheesecake)
300 g
Granulated sugar (for the cheesecake)
40 g


1. Finely mash 50 g of kabocha with the skin (for the crust) and 50 g of it without (for the filling). Slice the remaining kabocha with the skin on.
2. Mix together the tart crust ingredients and bring them together. Press into the tart pan. Poke holes in the bottom with a fork and bake in an oven, without preheating, at 200℃ for 10 minutes.
3. Soften the cream cheese with a spatula, add the sugar, and mix until evenly combined.
4. Mix in the eggs one at a time.
5. Mix in the sour cream.
6. Add the kabocha without skin and mix well.
7. Pour into the tart pan through a strainer.
8. Top with the sliced kabocha.
9. Bake in an oven preheated to 170℃ for about 40 minutes.

Story Behind this Recipe

I came up with this cake for my child who doesn't really like kabocha.