Remove the peel and seeds from the kabocha and cut into bite-sized chunks. Microwave for 5 minutes.
Meanwhile in a heatproof bowl, pour the milk, butter and cheese in a double broiler. Melt together.
Separate the egg yolk and white. Add sugar little by little to the egg white and whisk until it has firm peaks.
Put the softened kabocha, warm milk mixture, egg yolk, and honey in a blender or food processor. Make a smooth emulsion and transfer to a bowl.
Sift the flour into Step 4 and combine well.
Pour 1/3 of egg white into Step 5 and mix. Then add another 1/3 of the egg white and mix. Now pour this mixture into the bowl with the remaining egg white. Combine evenly with a spatula.
Lay parchment paper in a mold and fill with the batter from Step 6. Pour boiling water in a tray and place the mold inside.
Bake in a preheated 320F/160C oven for 1 hour.
As soon as you take the cake out of the oven, cover with plastic wrap. Once the cake cools down, chill in the fridge.
Story Behind this Recipe
I received a lot of kabocha squash, so I baked this. I referred to the cheesecake recipe from user "KERO mama" because I love her fluffy cheesecake.
This cake rises quite high. If you use an 18 cm mold, cover the sides of the mold with parchment paper higher than the mold height and bake in the bottom rack. The first time I made this, I baked in the middle rack, and the cake stuck to the top of the oven!!
When you mix the last 1/3 of the egg white in Step 6, turn the bowl around as you mix. Do not over-mix as the egg white bubbles will disappear. However, if you do not mix enough, the cake will be like a white and yellow marble cake.