Remove the skin and seeds from the kabocha squash and discard. Cut the kabocha into small pieces and microwave until softened.
Strain through a strainer and let cool.
Bring the cream cheese to room temperature (or microwave for 30 seconds) and add to a bowl with the sugar. Combine until smooth.
Add the eggs and cream and combine. Add the kabocha paste and mix well. Add the sifted cake flour and combine thoroughly.
Line the cake pan with parchment paper and pour the batter, straining, in the cake pan and bake in the 180℃ preheated oven for 45 minutes.
Insert a toothpick and if it comes out clean, it's done.
When it's cool enough, chill in the refrigerator.
It's so soft like souffle when just baked. It firms up into a baked cheesecake when chilled.
Story Behind this Recipe
I like kobocha squash desserts and cheesecake, so I combined them into a recipe. It was good so I posted the recipe here.
If you don't want to strain kabocha through a strainer, you may want to use a food processor. If you don't strain the kabocha, you can enjoy the texture of the kabocha, and it's still tasty. It can burn easily so in the middle of baking, cover with aluminum foil to the protect the surface.