After removing the skin and seeds, microwave the kabocha squash at 600 watts for about 4 minutes.
Remove the excess water with a paper towel.
When it is still hot, add the sugar and the honey. Mash the kabocha.
Turn on the hand mixer and blend the mixture. Then, add the cream cheese.
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.
Add the heavy cream and 2 eggs. Thoroughly blend the ingredients.
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.
Using a spatula, carefully mix the batter to reduce the small bubbles. Then, drop the bowl a few times to break any air bubbles.
Arrange the sheets of parchment paper on the bottom and the side of a cake pan. 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. If the top of the cheesecake browns too quickly, cover it with aluminum foil to slow it down while baking.
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.
Let’s decorate the cheesecake. Remove the parchment paper and place the paper stencil onto the cake. And sprinkle on the icing sugar.
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 yogurt instead of the heavy cream to reduce the calories and create a lighter and less rich flavor.