ケーキ（かぼちゃのニューヨークチーズケーキ）｜Oyatsu Lab. [おやつラボ]さんのレシピ書き起こし

Place cookies in a storage bag and crush with a rolling pin.
Place unsalted butter in a bowl and cover with plastic wrap.
Heat in the microwave at 600W for 50 seconds.
Add the crushed cookies to the bowl with the unsalted butter and mix.
Line the bottom of the mold with an oven sheet.
Chill in refrigerator.

Remove pumpkin seeds and skin.
Place in a bowl and cover with plastic wrap.
Heat in the microwave at 600W for 4 minutes.

2 into the blender.
Add (A) and stir.

Put kitchen paper on the bat.
Place 1 and cover the bottom with aluminum foil.
Pour in 3 and smooth the surface with a rubber spatula.
Add lukewarm water (not listed) to a depth of 2cm.
Bake in the oven at 160 degrees for 1 hour.
Take aluminum foil.
Chill in the refrigerator for 6 hours.

ナイフで型の周りを1周して型からケーキを取り出す。

ボウルに(B)を入れる。
氷水(分量外)にあてながらツノが立つまで泡立てる。

5にココアを振る。
6を絞り出す。
カボチャの種を乗せて完成。