Cut the kabocha into bite-sized pieces and sprinkle a little water. Place in a heatproof container and microwave until soft. Preheat the oven to 360℉/180℃ .
In a mixer, blend the softened kabocha and all the ingredients (except for the flour).
In a bowl, combine the blended mixture with flour using a spatula, and mix in cutting motions. Pour into a mould lined with parchment paper.
Bake for 50 minutes at 360°F/180°C and it's done.
If you don't have strained cottage cheese, just blend in the mixer for a little longer!
Story Behind this Recipe
I made a healthy, seasonal cheesecake with cottage cheese and kabocha, which is perfect for Halloween. There are many recipes that require you to remove the kabocha rind, but I think that's a waste, so I use rind and all!
After baking, let it cool down in the oven to prevent deflating. It's nice and fluffy when its just baked. If you chill it in the fridge for a few hours, it will be moist and dense. Either way, it's delicious! You can replace cream cheese with cottage cheese if you like.