Another edition with butternut squash. :- )
This time I'm going to make butternut squash cheese cake. I still have more than half uncooked butternut squash left. I want to make a sweet dish or a dessert using my butternut squash and it seems that cheese cake is a good idea. I still have some cream cheese left on my refrigerator.
First, I was thinking to make normal cheesecake with squash glaze. But I don't think that was possible. And then, it came to my mind what will happen if i substitute some of the cream cheese with squash puree. Hmm... I googled some of the recipes and most of the recipes are using 1:2 or 1: 1 puree : cream cheese depend on the consistency of the puree. I think I would go with 1:1. But too bad I only had 100 cream cheese and it was heavy raining outside so I couldn't go to buy more cream cheese. So, I decided to make the cheesecake using all the ingredients that I have. My cheesecake will use 2:1 puree : cream cheese. I hope the result will be good
After I take it out from the oven, it turned out not that bad. Even turned out great I think. My daughter, who claimed that she doesn't like squash puree (she tried to taste it before), liked this cheese cake and begged another slice.
Making this cake is not hard. but require a lot of preparation. There are 3 steps for making this cake. First, I need to make the puree. From what i heard, it is available canned pumpkin puree in the US market so you don't have to make the puree by yourself. But I can not find it in Netherlands. Well, I have the fresh butternut squash anyway. Why not make it from scratch. After the squash puree is ready, I need to make the crust for the cheese cake using crackers crumbs and melted butter. After that pour the cheesecake batter and it is ready to bake.
Ingredients :
This time I'm going to make butternut squash cheese cake. I still have more than half uncooked butternut squash left. I want to make a sweet dish or a dessert using my butternut squash and it seems that cheese cake is a good idea. I still have some cream cheese left on my refrigerator.
First, I was thinking to make normal cheesecake with squash glaze. But I don't think that was possible. And then, it came to my mind what will happen if i substitute some of the cream cheese with squash puree. Hmm... I googled some of the recipes and most of the recipes are using 1:2 or 1: 1 puree : cream cheese depend on the consistency of the puree. I think I would go with 1:1. But too bad I only had 100 cream cheese and it was heavy raining outside so I couldn't go to buy more cream cheese. So, I decided to make the cheesecake using all the ingredients that I have. My cheesecake will use 2:1 puree : cream cheese. I hope the result will be good
After I take it out from the oven, it turned out not that bad. Even turned out great I think. My daughter, who claimed that she doesn't like squash puree (she tried to taste it before), liked this cheese cake and begged another slice.
Making this cake is not hard. but require a lot of preparation. There are 3 steps for making this cake. First, I need to make the puree. From what i heard, it is available canned pumpkin puree in the US market so you don't have to make the puree by yourself. But I can not find it in Netherlands. Well, I have the fresh butternut squash anyway. Why not make it from scratch. After the squash puree is ready, I need to make the crust for the cheese cake using crackers crumbs and melted butter. After that pour the cheesecake batter and it is ready to bake.
Ingredients :
- 80 grams crackers
- 3 tbs brown sugar
- 1/4 tsp ground cinnamon
- 100 grams butter, melted.
- 1/2 (about 450 grams) butternut squash, seeds removed
- 100 grams cream cheese
- 1/4 tsp salt
- 1/4 tsp ginger powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 tbs cornstarch
- 50 grams (1/4 cup) white granulated sugar
- 50 grams (1/4 cup) brown sugar
- 1/2 tsp vanilla extract
- 1 1/2 tbs whole milk
- 2 eggs
- 1 egg yolk
Preparation :
First, lets make the squash puree :
Now, lets make the the crust :
- Preheat oven for 200 C (392 F)
- Line a baking sheet with baking paper.
- Put the squash cut side down.
- Put the sheet into the oven and bake it for about 20-25 minutes
- Remove it from the oven and let it cool for a bit. At this step, the skin of the squash should be shrinking and become soft and easy to peel.
- Peel the skin with hand or spoon or knife and transfer the flesh into a bowl.
- Make a puree out of it using a spoon. Just press it with the back of the spoon until you get the puree with consistency that you want.
- Take about 250 grams for the cheesecake and keep the rest for another purpose.
Now, lets make the the crust :
- Preheat oven for 180 C (about 350 F)
- Prepare a round cake springform pan (I was using 20 cm or 8" springform pan) , line it with baking paper, and grease it with butter. Set aside.
- Put the crackers into a zip lock bag and crush it with rolling pin until they become fine crumbs.
- Open the plastic bag, add brown sugar, ground cinnamon, close the bag again and shake it.
- Open the plastic bag, add melted butter into the plastic bag, and mix it well with your hand until all the cracker crumbs become wet and mixed with the butter.
- Transfer the crumbs mixture into the springform pan.
- Press the mixture evenly to the bottom of the pan (You can use your hand or the back of the spoon or spatula or the bottom of ramekin)
- Bake it into preheated oven for 10 minutes.
- Remove from the oven and let it cool.
Meanwhile, lets prepare the cheesecake :
- In a bowl, mix together butternut squash puree with eggs, brown sugar, whole milk, and vanilla extract.
- In another big bowl, with a hand mixer beat together cream cheese, white granulated sugar, corn starch, salt, ground cinnamon, ginger, and nutmeg until creamy and smooth.
- Add squash mixture into cream cheese mixture and beat again just until all the ingredients are well mixed.
- Pour the batter into the springform pan with baked crust.
- Put it into the oven and bake for about 40-45 minutes or until the edge of the cake start become firm and puffed but the center of the cake still a little bit wet and jiggles.
- Remove from the oven and let it cool completely before cut it into slices.
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