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Before you jump to Kabocha Squash No-Bake Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is now a lot more popular than it used to be and rightfully so. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. No matter where you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. Most people typically assume that healthy diets require a lot of work and will significantly change the way they live and eat. Contrary to that information, individuals can change their eating habits for the better by making a couple of simple changes.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food since you most probably choose many items out of habit. For instance, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before purchasing? One heart-healthy substitute that can give you a healthy start to your day is oatmeal. If this is not to your liking on its own, try adding fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

Hence, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to kabocha squash no-bake cheesecake recipe. To cook kabocha squash no-bake cheesecake you only need 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Kabocha Squash No-Bake Cheesecake:

1. Prepare ★ Kabocha squash (peeled and strained)
2. Use ★ Soy milk cheese (270 g of soy cheese can be made with 900 ml additive-free soy milk + 150 ml lemon juice)
3. Take ★Sugar (cane sugar)
4. Get ★ Margarine (or shortening + a pinch of salt)
5. You need ★Lemon juice
6. Get pack ☆ Soy milk whip (+ 3 tablespoons sugar whipped to stiff peaks)
7. You need ☆Gelatin
8. Use ☆Water
9. Use Cookie base (refer to the hints section)

Steps to make Kabocha Squash No-Bake Cheesecake:

1. Let's start by making some soy milk cheese. Warm the soy milk up to approximately 45°C, add the lemon juice, stir lightly and leave it to cool. Once cooled, wrap in a cheesecloth to separate the cheese from the water.
2. Mix together the ingredients marked with ★ . Give the mixture a taste and play around with the ingredients here to achieve your desired taste!
3. Add some water to a mug and soak the gelatin. Add sugar to the soy milk whip and whip until stiff peaks form.
4. Warm the gelatin mix in the microwave for 1 minute until completely dissolved.
5. Add the gelatin to the mixture from Step 2 and mix well.
6. Add the soy milk whip from Step 3 and mix well once more.
7. Add some crushed rice flour cookies or some rice flour cake sponge to the bottom of the cake tin and pour the mixture on top.
8. Once you've poured in the mixture, drop the tin from a short height onto the work surface to eliminate any excess air bubbles. Chill and set well in the fridge before removing from the tin.
9. Decorate it to your preference.
10. I decorated this one with cocoa powder.
11. When separating the remaining liquid from the soy cheese, you can keep the liquid and mix it with honey to make a really delicious drink.
12. You can use the left over soy cheese in a sandwich or eat it on its own with jam.

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