Cabotiá recheada com cheesecake: receita finalista

A criativa sobremesa de abóbora cabotiá assada com recheio de creme de cheesecake e frutas vermelhas conquistou uma vaga entre as oito finalistas do Concurso de Receitas 2026 do Caminhos do Campo.

Quem preparou a receita O prato foi desenvolvido por Vanessa Oliveira Candido Faedo, moradora de Francisco Beltrão, que representa a região atendida pela emissora no evento gastronômico. A elaboração foi pensada para transformar a abóbora em um doce sofisticado, ideal para momentos especiais com familiares e amigos.

Ingredientes necessários Para reproduzir a iguaria em casa, você vai precisar de 1 caixa de leite condensado, 1 caixa de creme de leite, 300 g de creme de queijo (cream cheese), 300 g de morango, 200 g de mirtilo, 2 colheres (sopa) de açúcar, 2 colheres (sopa) de essência de baunilha, o suco de meio limão e 1 abóbora cabotiá.

Passo a passo do preparo O primeiro passo consiste em cortar a tampa da abóbora cabotiá para descartar todas as sementes. Em seguida, envolva o legume inteiro com papel-alumínio e deixe assar no forno a 200 ºC por um período que varia de 1h30 a 2 horas, até que fique completamente macia.

Enquanto o vegetal assa no forno, dedique-se ao recheio cremoso. Misture em uma panela o creme de queijo, o leite condensado e o creme de leite, cozinhando em fogo médio até engrossar. Logo após atingir a consistência ideal, incorpore a essência de baunilha, mexa bem e reserve o conteúdo.

Geleia e montagem final Para preparar a cobertura, coloque as frutas vermelhas em outra panela junto com o açúcar e leve ao fogo médio. Quando a mistura engrossar, adicione o suco de limão, mexa novamente e reserve.

Com a abóbora já assada, retire delicadamente o excesso do miolo caso seja necessário, preencha o interior com o creme branco preparado anteriormente e finalize despejando a geleia de frutas vermelhas por cima. Por fim, mantenha a sobremesa na geladeira por um período de 2 a 3 horas antes de servir. O concurso possui o Certificado de Autorização SPA/ME N. ° 03.050866/2026.

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Foto: Caminhos do Campo / RPC

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