Pumpkin Cheesecake Recipe (The Best Halloween Dessert) | Cooking with Dog
Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, microwave the kabocha squash at 600 watts
for about 4 minutes after removing the skin and seeds.
Then, remove the excess water with a paper towel.
When it is still hot, add the sugar
and the honey.
And mash the kabocha.
Turn on the hand mixer and blend the mixture.
Then, add the cream cheese.
And blend it again.
By the way, kabocha is also known as Japanese pumpkin.
You can also use any other type of sweet squash
or pumpkin in this recipe.
Now, add the heavy cream
and the 2 eggs.
Thoroughly blend the ingredients.
Finally, add the cake flour or all purpose flour
and drizzle in the vanilla extract.
Mix until the ingredients are completely moistened.
To add an exquisite aroma for adults,
you can also use a bit of rum to taste.
Now, using a spatula, carefully mix the batter
to reduce the small bubbles.
Then, drop the bowl a few times to break any air bubbles.
We recommend using non-stick parchment paper.
Pour the batter into the cake pan.
If you want to make the batter extra-smooth,
you can strain it with a mesh strainer.
Then, drop the cake pan several times to remove the bubbles.
Place the cake pan into the oven preheated to 170°C (338°F).
Bake the cheesecake for about 40 minutes.
Mmmmm. Looks so delicious!
Pierce the cake with a bamboo stick.
If the stick is clean, it is ready.
Let it sit to cool and then thoroughly chill the cake in the fridge.
Now, let’s decorate the cheesecake.
Remove the parchment paper
and place the paper stencil onto the cake.
And sprinkle on the icing sugar.
Ta-da!
A flying witch on a broomstick!
Carefully lift the cheesecake and place it onto a plate.
Chill the cheesecake for over 3 hours or half a day if possible
so that you can enjoy the moist and dense texture.
You can also use plain yogurt instead of the heavy cream
to reduce the calories and create a lighter and less rich flavor.
Good luck in the kitchen!
Pumpkin Cheesecake is a perfect dessert for Halloween. This deliciously rich cheesecake has a pleasant pumpkin and cheese flavor! How to Make Pumpkin Cheesecake https://cookingwithdog.com/recipe/pumpkin-cheesecake/ (15cm/5.9” cake pan) 200g Kabocha Squash - Japanese pumpkin or substitute: any type of sweet squash or pumpkin (7.1 oz) - net weight 50g Granulated Sugar (1.8 oz) 1 tbsp Honey 200g Cream Cheese (7.1 oz) 100ml Heavy Cream or substitute: plain yogurt (3.4 fl oz) 2 Eggs 1 tbsp Cake Flour or All Purpose Flour 1 tsp Vanilla Extract Icing Sugar, moisture-resistant 1 tbsp Rum, optional Parchment Paper, non-stick We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?v=GD5tobT5EEw&ref=share Thank you for your support! Order Francis T-shirts and Apron! https://cookingwithdog.com/merchandise/ Order Francis Bento Box, Bento Bag and Chopsticks! https://cookingwithdog.com/bentoandco/ You might also enjoy ... Pumpkin Pudding http://youtu.be/VTkoOGcvFZ8 Takoyaki http://youtu.be/8bdgxDFlroY https://cookingwithdog.com https://youtube.com/cookingwithdog https://facebook.com/cookingwithdog https://instagram.com/cookingwithdog https://google.com/+cookingwithdog https://twitter.com/cookingwithdog https://pinterest.com/cookingwithdog https://cookingwithdog.tumblr.com ハロウィンにぴったりなかぼちゃのチーズケーキを作ります！かぼちゃやチーズの味がしっかりしていてこくのあるとっても美味しいチーズケーキです。 パンプキンチーズケーキの作り方 https://cookingwithdog.com/ja/recipe/pumpkin-cheesecake/ ＜材料＞15㎝の型 かぼちゃ（正味）：200g グラニュー糖：50g はちみつ：大さじ1 クリームチーズ：200g 生クリーム（又はプレーンヨーグルト）：100ml 卵：2個 薄力粉：大さじ1 バニラエクストラクト：小さじ1 粉糖（ノンウェットタイプ） ラム酒：大さじ1（オプション） 敷紙／シリコーン樹脂加工パーチメント紙 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?v=GD5tobT5EEw&ref=share いつも応援していただき本当にありがとうございます！ フランシスのTシャツとエプロンを注文！ https://cookingwithdog.com/ja/merchandise/ フランシスのお弁当箱、巾着袋、お箸セットを注文！ https://cookingwithdog.com/ja/bentoandco/ こちらもオススメです♪ パンプキンプリン http://youtu.be/VTkoOGcvFZ8 たこ焼き http://youtu.be/8bdgxDFlroY Music courtesy of Audio Network