Kabocha Cheesecake

Directions

1. 1
   Finely mash 50 g of kabocha with the skin (for the crust) and 50 g of it without (for the filling).
2. 2
   Slice the remaining kabocha with the skin on.
3. 3
   Mix together the tart crust ingredients and bring them together.
4. 4
   Press into the tart pan.
5. 5
   Poke holes in the bottom with a fork and bake in an oven, without preheating, at 200C for 10 minutes.
6. 6
   Soften the cream cheese with a spatula, add the sugar, and mix until evenly combined.
7. 7
   Mix in the eggs one at a time.
8. 8
   Mix in the sour cream.
9. 9
   Add the kabocha without skin and mix well.
10. 10
    Pour into the tart pan through a strainer.
11. 11
    Top with the sliced kabocha.
12. 12
    Bake in an oven preheated to 170C for about 40 minutes.