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1
Prep: spread vegetable oil or no-stick spray to the inside of a baking pan.
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2
Place a rounded paper sheet on the pan.
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3
Beat the eggs and set aside.
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4
Strain the yogurt (it'll take 1 to 3 hours).
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5
Lay paper towels in a strainer and then strain the yogurt inside.
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6
Place a small dish with a slightly high back into a bowl, then place your strainer from Step 2 inside diagonally to help shorten the drainage time.
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7
Make the cookie crust.
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8
Use a food processor to crumble the Oreo cookies, and press down into the pan.
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9
Cover with plastic wrap and use your fingers to press down to flatten.
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10
Remove the skin from the kabocha and cut into bite-sized pieces.
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11
Microwave to soften.
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12
Use a food processor to make a smooth mixture.
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13
Place the ingredients marked with in a heat-resistant container and microwave at 500 W for 1 minute 20 seconds.
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14
Mix immediately.
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15
If the cheese doesn't melt, microwave for an additional 10 seconds.
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16
Mix the strained yogurt and sugar in a large bowl.
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17
Add the pumpkin from Step 5 and the mixed ingredients from Step 6 to the large bowl in Step 7.
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18
The add the cake flour and beaten eggs in that order and mix with a mixer (while sifting the cake flour).
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19
Place the mixture in your pan and bake in your preheated oven at 360F/180C for 50 minutes.
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20
And it's finished!!
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21
Don't remove it from the pan.
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22
After it's cooled down a bit, put it in the refrigerator and serve chilled.
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23
For Halloween, I used a cookie cutter to make cookies for decoration (not in the recipe).
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24
Serve like this in a cafe-style.
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25
A bat cookie and whipped cream with chocolate sauce dresses up the cake.
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26
In this photo, I stabbed the cake with a lightning bolt.
