ケーキ（ブルーベリーレアチーズケーキ）｜ HidaMari Cooking さんのレシピ書き起こし

クッキーを袋に入れてめん棒で細かく砕く。
溶かした無塩バターを袋に加えて、揉み込んでバターとクッキーを馴染ませる。
クッキングシートを敷いた型に入れてヘラで押さえる。

Add (B) to the pot and mix.
Soak gelatin (for puree) in ice water.
Heat pot (B) and simmer until blueberries are crushed.
When it comes to a boil, strain the blueberries through a colander and mash them.
Drain the water from the soaked gelatin (for puree) and mix.

Soak gelatin (for rare cheese) in ice water.
Put cream cheese and sugar (for rare cheese) in a bowl and mix with a spatula until smooth.
Pour hot water into another bowl, add the drained gelatin (for rare cheese), stir to melt, and add to the cream cheese bowl.
Mix with a spatula.
Put (A) in a bowl, place the bottom of the bowl in ice water, and use a whisk to gently whisk.
Add the whipped (A) to the cream cheese bowl and mix with a spatula.
Add lemon juice (for rare cheese) and mix.
Take 120g of the finished product and put it in a bowl, cover with plastic wrap and leave at room temperature.

After separating 120g, add 40g of 2 to the remaining 3 and mix.
Mix evenly and pour on top of step 1.
Cover with plastic wrap and chill in the refrigerator for 30 minutes to firm up the surface.
Once the surface has hardened, pour 120g of the portion 3 on top.
Smooth the surface, cover with plastic wrap, and chill in the refrigerator for 30 minutes to harden the surface.
Once the surface has hardened, pour the remaining 2.
Cover with plastic wrap and chill in the refrigerator overnight.

Remove from the mold and peel off the cookie sheet.
Put (C) in a bowl and whisk with a whisk.
Whisk until it forms peaks, then put it in a piping bag and pipe it onto the cake.
Finish by garnishing with blueberries (for topping) and mint leaves.