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SQUASH  BAKED CHEESECAKE【Recipe Video】
SQUASH  BAKED CHEESECAKE【Recipe Video】

Before you jump to SQUASH  BAKED CHEESECAKE【Recipe Video】 recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to squash  baked cheesecake【recipe video】 recipe. You can have squash  baked cheesecake【recipe video】 using 14 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make SQUASH  BAKED CHEESECAKE【Recipe Video】:
  1. Take Crust
  2. Provide 70 g (2.5 oz) biscuits
  3. Get 40 g (3.5 Tbsp) unsalted butter, melted
  4. Use Cheesecake Batter
  5. Use 160 g (5.6 oz) cooked squash, mashed with a fork
  6. Provide 1/2 tsp cinnamon powder
  7. Use 200 g (7 oz) cream cheese, room temperature
  8. Use 6 Tbsp maple sugar (or other sugar)
  9. Prepare 1 egg, room temperature
  10. Provide 5 drops vanilla oil
  11. Take 3.5 Tbsp heavy cream
  12. You need 1.5 tsp lemon juice
  13. Use 1 tsp rum
  14. Provide 2 Tbsp cake flour
Steps to make SQUASH  BAKED CHEESECAKE【Recipe Video】:
  1. ★Recipe video★ (my You Tube channel)→youtu.be/QaLATJKG7cc
  2. 【For the Crust】Crush biscuits until very fine crumbs form. Melt unsalted butter with microwave, at 600W for 30 sec. Add melted butter to biscuit, and mix until well combined.
  3. Press the biscuit mixture into the bottom of the cake pan. (I use a cake pan with a removable bottom.) Grease the side of the pan with butter. Let it sit in a fridge.
  4. 【For the Cheesecake】Preheat an oven to 200℃ / 392F. Cut squash into small pieces. Put them in a container. Put a plastic wrap over it, and microwave until soft. (microwave/600W, 3min) Crush it until no lumps left. Add cinnamon powder, and mix well. Strain the squash; set aside. Strain it; set aside.
  5. Put cream cheese in a large bowl. Mix well until smooth. Add maple sugar, and mix well until the roughness of sugar disappears. (around 3-4 min)
  6. Add an egg, and Stir well with a whisk until smooth. Add vanilla oil, and stir well.
  7. Add heavy cream, and stir well until combined. Add lemon juice, and Stir well until smooth. Add rum, and mix well. Cheesecake batter is ready.
  8. Pour 1/4 of the cheesecake batter into the mashed squash, and mix well until combined. Pour another 1/4 and mix well until combined.
  9. Sift cake flour over the squash mixture. Mix it until powderiness disappears.
  10. Put the squash mixture back into the remaining cheese batter. Mix well with a whisk until smooth. Pour it into the prepared pan.
  11. Bake it at 170℃ / 338 F for 45 mins. Let it cool around 20-30 min. Remove the cake from the pan while it's warm.
  12. Let it cool thoroughly. Refrigerate for 3 hours (If possible, overnight). Done!

Scrub Acorn squash (I prefer butternut). Cut in half lengthwise, scrape out seeds and stringy portion. Place cut side down in lightly greased pan. Brush with melted butter, add seasonings. Healthiest Ice Cream Ever: This paleo ice cream recipe is designed to eat while on a sugar detox.

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