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Before you jump to Kabocha Squash Cheesecake, Halloween-style recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are today being given more publicity than ever before and there are good reasons for this. There are a number of diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. While we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most people typically believe that healthy diets demand a lot of work and will significantly alter the way they live and eat. Contrary to that information, individuals can alter their eating habits for the better by implementing several small changes.
These better food options can be applied to other foods such as your cooking oils. Olive oil, for example, contain monounsaturated fats which are essentially good fats that counter the effects of bad cholesterol. It also is a good source of vitamin E which is healthy for your skin, among other things. While you may already consume a lot of fruits and vegetables, you might want to consider how fresh they are. If at all possible, try buying organic produce that has not been sprayed with toxic pesticides. If you can find a good local supplier of fresh fruit and vegetables, you can also ingest foods that have not lost their nutrients due to storage or not being harvested at the right time.
As you can see, it is not hard to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to kabocha squash cheesecake, halloween-style recipe. You can have kabocha squash cheesecake, halloween-style using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to prepare Kabocha Squash Cheesecake, Halloween-style:
- Provide 200 grams Cream cheese
- Provide 150 grams Kabocha squash
- Prepare 60 grams Sugar
- Provide 2 Eggs
- Provide 3 tbsp Cake flour
- Take 200 ml Heavy cream
- Prepare 1 tbsp Lemon juice
- Prepare 1 tbsp Rum
- Take 20 grams Butter
- Get 1 Chocolate chips
- Prepare 12 ★Plain cookies or biscuits
- Provide 50 grams ★Butter
Steps to make Kabocha Squash Cheesecake, Halloween-style:
- Bring the cream cheese to room temperature. In a plastic bag, smash the ★ cookies finely with a rolling pin. Microwave the ★ butter.
- In a bowl, mix the crushed cookies and melted butter. Line a tart pan with parchment paper, spread out the cookie mixture and press down over plastic wrap.
- When the crust is evenly spread out and pressed, chill in the refrigerator. If you have any cookie mixture left over, chill in a heatproof container.
- Cut the de-seeded kabocha into bite sized pieces, wrap with plastic wrap and microwave until soft. Remove the skin and pass the rest through a strainer to puree it.
- Cut out the Jack-O'-Lantern face with the kabocha squash peel. Cut the peel into rectangular strips first before making triangles and squares.
- In a bowl, whip the softened cream cheese until smooth, and sift in the sugar while mixing constantly.
- Beat the eggs and add to the cheese mixture little by little. Add the pureed kabocha squash from Step 4 and mix well. Add cake flour and mix again.
- Add the cream, lemon juice, and rum, in that order. Add melted butter at the end. Preheat the oven to 360F/180C.
- Take the tart pan with the cookie crust out of the refrigerator. Scatter chocolate chips (if you add too many, the cake will lose its kabocha squash flavor).
- Pour the cheesecake batter. Carefully place the Jack-O'-Lantern facial features from Step 5 on the surface, keeping in mind that you will be cutting the cake into 8 pieces.
- Bake for 45 minutes. When a bamboo skewer poked in the middle comes out clean, it's done. Cool, and refrigerate overnight.
- When it's completely chilled and firm, take it carefully out of the pan and slice with a warm knife (wipe off the blade after every cut for clean cuts).
Like other types of winter squash, kabocha has a thick rind that ensures it will keep for up to a month when stored in a cool, dry place. Once cut into, whether cooked or raw, kabocha squash should be stored in an airtight container in the fridge for up to three days. Put them in a roasting pan and cover tightly with aluminum foil. Let cool, then scoop the flesh out of the skin. Puree the squash in a food processor until completely smooth.
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