Drain the water from the yogurt the day before.
Crumble the cookies, mix with melted butter, and spread out in a mold covered with parchment paper.
Microwave or boil the kabocha to soften, and mash while it is still hot.
Mash it with the back of a spoon etc, and pass through a strainer.
This will produce a smooth~ kabocha paste.
Place step 5 into a bowl with the drained yogurt, and whisk well with an egg beater.
Add sugar, eggs, cake flour, and heavy cream in that order, and whisk with an egg beater. Make sure to add it in the order exactly as written.
Pour into the mold, and bake in an oven at 360F/180℃ for 40-45 minutes.
It is done. Let it cool in the mold after baking, and cut it after it has thoroughly cooled.
Story Behind this Recipe
This is my third in a series of drained yogurt cheesecakes. I was able to make an extremely rich cheesecake using store-bought pumpkin and yogurt.
・Please mash up the pumpkin even if it is a pain. This will make a smooth paste. ・I left the cream on the Oreo cookies when making the crust. ・I baked the pie in the photo for 45 minutes. It burned a bit, so cover with aluminum foil if it looks like it is going to burn.