Whole Kabocha Squash Baked Cheesecake

Whole Kabocha Squash Baked Cheesecake

Kabocha squash, cream cheese, cake flour and an egg. And if you have condensed milk, you can make this easily! It looks so cute that it's great to give as a gift.

Ingredients: 1 kabocha squash

Kabocha squash (small Bocchan kabocha)
1 (550 g)
Philadelphia cream cheese
1/2 box (125 g)
1 medium
Condensed Milk
50 g
Cake flour
20 g


1. Microwave the kabocha squash to soften, and slice the top part off. Remove the seeds, and save the pulp with 1 cm thickness around the edges.
2. Blend the room temperature cream cheese, egg, condensed milk and kabocha pulp from Step 1 in a blender. Add cake flour when smooth, and continue blending.
3. Wrap the kabocha shell with aluminum foil, and bake 50 minutes at 170°C preheated oven in a water bath. Remove the foil and cool.
4. The cake will become moist if you chill it for half a day in the refrigerator.

Story Behind this Recipe

I received a kabocha squash as a gift, and I wanted to make something that highlights the cuteness of the small shape. The pulp was watery, so I used condensed milk instead of heavy cream. I didn't need to use vanilla essence or sugar because condensed milk has sweetness and fragrance.