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

Place the cookies in a bowl and crush them with the bottom of a cup until they are evenly crushed.

Transfer only the top yogurt portion of the blueberry Greek yogurt to a separate bowl.
Add the chilled whipped cream and mix well with a rubber spatula.

Add 30g of 2 to 1 and mix well with a rubber spatula.
Line a mold with parchment paper and pour the tart dough into it.
Press with a rubber spatula to make an even surface.
Chill in the refrigerator until solidified.

Add the remaining jam from the Greek Blueberry Yogurt to the remaining mixture from step 2 and mix lightly to create a marbled texture.

冷やした型に、4を流し入れて表面を軽く整える。
冷蔵庫で3時間以上冷やし固めたら完成。