Ingredients
- 1 before draining 400 grams -> after draining 230 - 250 grams Plain yogurt
- 80 grams Sugar
- 250 grams Kabocha squash (skin and seeds removed)
- 3 slice Sliced cheese (non-melting type)
- 10 grams Unsalted butter
- 2 tbsp Milk
- 55 grams Cake flour
- 2 medium Eggs
- 1 packages Oreo cookies
Instructions
- Prep: spread vegetable oil or no-stick spray to the inside of a baking pan.
- Place a rounded paper sheet on the pan.
- Beat the eggs and set aside.
- Strain the yogurt (it'll take 1 to 3 hours).
- Lay paper towels in a strainer and then strain the yogurt inside.
- Place a small dish with a slightly high back into a bowl, then place your strainer from Step 2 inside diagonally to help shorten the drainage time.
- Make the cookie crust.
- Use a food processor to crumble the Oreo cookies, and press down into the pan.
- Cover with plastic wrap and use your fingers to press down to flatten.
- Remove the skin from the kabocha and cut into bite-sized pieces.
- Microwave to soften.
- Use a food processor to make a smooth mixture.
- Place the ingredients marked with in a heat-resistant container and microwave at 500 W for 1 minute 20 seconds.
- Mix immediately.
- If the cheese doesn't melt, microwave for an additional 10 seconds.
- Mix the strained yogurt and sugar in a large bowl.
- Add the pumpkin from Step 5 and the mixed ingredients from Step 6 to the large bowl in Step 7.
- The add the cake flour and beaten eggs in that order and mix with a mixer (while sifting the cake flour).
- Place the mixture in your pan and bake in your preheated oven at 360F/180C for 50 minutes.
- And it's finished!!
- Don't remove it from the pan.
- After it's cooled down a bit, put it in the refrigerator and serve chilled.
- For Halloween, I used a cookie cutter to make cookies for decoration (not in the recipe).
- Serve like this in a cafe-style.
- A bat cookie and whipped cream with chocolate sauce dresses up the cake.
- In this photo, I stabbed the cake with a lightning bolt.
← Back to all recipes