• 3 hours (only 30 mins work: the remaining time consists of cooking and cooling time both for squash and cake)

  • Medium difficulty

  • 6 serves


Ingredients for the base:

100g ORO SAIWA or DIGESTIVE BISCUITS (=7,05oz=1 ⅔ cup)

10g SUGAR (=0,71oz=1 ⅔ cups)

50g unsalted BUTTER (=3,53oz=½cup)

Ingredients for the filling:

250g mashed ROUND GREEN SQUASH (=8,82oz=1 cup)

100g CANE SUGAR (=3,53oz=½ cup)

125g MASCARPONE (=4,41=½ cup)

250g FRESH CREAM (=8,82oz=1 cup)

30g PLAIN FLOUR (=1,06=¼ cup)




1 pinch SALT


Clean the squash skin with a humid sponge to take away dirt and then remove the peduncle. Slightly grease the skin all around with extra-virgin olive oil (or any other edible oil). Lay on a tray covered with baking paper and bake at 200°C (=392°F) for about 1 hour: the amount of time really depends on the size of the squash (it can take up to 1 hour and a half). Check the softness with a pick and when ready let it cool down, then take skin and seeds away.

This cooking method will help you avoid any burned flesh (that might affect the taste). Moreover, the skin comes off more easily (cutting the raw squash in pieces can be dangerous as the skin is so hard!).

In the meantime, crumble the biscuits and melt the butter. Combine biscuits powder with sugar and then add melted butter. Mix. Pour the mixture into a 20cm diameter springform pan after having greased its sides with a cooking spray and laid a piece of baking paper on the bottom (fixing it between the two pan components). Use a spoon to spread over the entire surface (to get to a homogeneous thickness) and then compress the base with a meat tenderizer so as to get to a compact and homogeneous bottom. Let it rest in the fridge for minimum half an hour.

Proceed with the filling only when the base is almost ready. Divide egg yolks from egg whites, squeeze the lemon to get the juice and mash squash with a fork. Mix all the filling ingredients apart from egg whites and salt in the following order: squash, mascarpone, sugar, egg yolks, plain flour, fresh cream (unwhipped), powdered cinnamon and lemon juice. Whip the egg whites with a pinch of salt and then add them to the mixture blending from bottom to top in order not to unwhip them.

Pour the mixture on the biscuits base. Bake at 150°C (=302°F) for about 1 hour and 20 minutes, then turn the oven off leaving the cake inside for another 15 minutes.

Let your baked squash cheesecake cool down before taking the cake out of the mould, then let it set in the fridge before serving.