A rich, smooth-textured kabocha cheesecake that’s incredibly easy and absolutely delicious! This is my best kabocha cheesecake recipe ever—no food processor or blender needed. It tastes even better when well chilled, so let it rest overnight if you can.
70 minutes
+ additional cooling time
Hisae Sugiyama
PROFILE
INGREDIENTS
SERVES 4
6-inch round cake pan
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz kabocha squash (peeled and seeded)
- 7 oz cream cheese (softened)
- 6 2/3 tbsp. heavy cream
- 6tbsp granulated sugar
- 2 large eggs
- 2tsp lemon juice
- 2tbsp all-purpose flour (sifted)
- 1tbsp water
DIRECTIONS
Preparation
Bring cream cheese to room temperature.
Line a 6-inch round cake pan with parchment paper.
Preheat the oven to 340°F (170°C).- 1
Cut the kabocha into 1-inch (2–3 cm) cubes. Place in a microwaveable bowl with 1 tbsp. water, cover loosely with plastic wrap, and microwave at 600W for about 6 minutes until tender.
- 2
Mash the hot kabocha with a fork until smooth. Add cream cheese and sugar, and whisk until well combined. Add eggs, heavy cream, lemon juice, and sifted flour one at a time, whisking after each addition until smooth.
- 3
Pour batter into the prepared pan. Tap the pan lightly on the counter to release air bubbles. Bake at 340°F (170°C) for 45–50 minutes. Cool to room temperature, then refrigerate until fully chilled (overnight is best).
- 4
Try my Moist & Delicious Japanese Pumpkin Pound Cake, too! レシピID:385662
RecipeID
781
Tips & Notes
・A quarter of a kabocha (about 11 oz. / 320 g, with skin and seeds) yields about 7 oz. (200 g) usable flesh. Slightly less is fine.
・Baking time may vary depending on your oven, so adjust as needed.
・When lining the pan, let the parchment paper extend higher than the pan sides to prevent overflow.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
Awards 👑 Grand Prix – Nadia “Everyone’s Home-Cooking” Recipe Contest 👑 Grand Prix – Nadia Menu Recipe Contest 👑 Nadia Annual Menu Award 👑 Nadia Monthly MVP Award 👑 Nadia Monthly Best Video Award About Me I am a culinary expert, food coordinator, and registered dietitian. For many years, I worked for a major corporation, developing recipes, proposing menus, and creating products. My experience spans a wide range of fields—both in Japan and abroad—including restaurant dining, ready-to-eat meals, and vending food services. I have also created popular menu items that have become customer favorites. After becoming independent, I launched my own cooking school, Let’s Hisameshi!, while continuing to work as a food coordinator. I handle recipe development for numerous major food manufacturers, restaurants, and convenience store chains, and remain active across many areas of the food industry. Qualifications Registered Dietitian Food Coordinator Food Stylist Food Specialist Dietary Life Adviser Licensed Food Sanitation Manager Licensed Food Sanitation Inspector Food Education Nutrition Consultant"