STEP 1/8
** (18 cm high cake round frame) **
- First prepare a cake mold or mousse ring with a separate bottom, foil the bottom, and then cover the sides with silicone paper.
- Place whole wheat cookies to make a bottom in vinyl, break them by hand, add room temperature butter, and combine them together.
- Place the whole wheat cookies in a cake mold and make the bottom.
STEP 2/8
- Beat cream cheese at room temperature with a whisk.
(Since it's heavy, it's too much to do with your hands, so use a machine.)
STEP 3/8
- Add sugar to the whipped cream cheese and work to blend well.
- Continue working by adding eggs at room temperature little by little.
- Add yogurt and mix.
STEP 4/8
- Add cornstarch and mix with rubber spatula.
(If possible, use a small amount but gently sift it with a sieve and work with a spatula. The powder may clump together.)
STEP 5/8
- Place frozen blueberries on cookie bottoms.
STEP 6/8
- Pour the dough over it and arrange it flat with a scraper.
STEP 7/8
- Bake in a preheated oven at 180 degrees for 15 minutes, lower it to 160 degrees, and bake for about 50 minutes.
STEP 8/8
- Cool completely and then remove from mold.
The temperature of the oven may vary from house to house, so if you think it's a little dark, cover it with foil and bake.
It's better to grill it with the heating wire function on top and bottom than the conversion function^^~