1. The pie crust is made using Miyake Yumi's. Take a sealed box, melt the butter into a liquid state, and then add all the ingredients in the pie crust. Put the lid on and shake vigorously, 30 times left and right, up and down 30 times.
2. This is what it looks like after shaking. Remove the lid and use a spatula to gather the dough together.
3. Pour the dough on a piece of plastic wrap, wrap it up, and pinch it with your hands to form a ball. Put it in the refrigerator for 30 minutes.
4. When the pie crust is refrigerated, the cheese filling can be prepared. After the cream cheese has softened, add powdered sugar and yogurt, and beat it smoothly with your hands.
5. Add eggs and beat evenly. Sift in cornstarch and mix well. The cheese filling is ready.
6. Take out the refrigerated pie crust dough, place it on a piece of plastic wrap, and then cover with another piece of plastic wrap. Use a rolling pin to roll out a round dough that is larger than the pie pan.
7. Tear off the plastic wrap on top. Place the pie crust on the pie pan with the side of the pie crust facing down, and then tear off the cling film to remove the excess pie crust so that the pie crust is completely attached to the pie pan. Use a fork to make holes in the bottom of the pie crust to prevent it from bulging during baking.
8. Pour the cheese filling.
9. After preheating the oven, put the pie pan in the oven and bake the middle layer at 180 degrees for about 15 minutes. At this time, the cheese has solidified. Take out the thinly sliced heibolin and put it in the oven and bake for about 15 minutes. After roasting, take it out and cool it down until it is not hot to remove the mold.
