Ryan has been an online writer for over a decade and loves to share and educate.
Japanese rare cheesecake or Japanese no-bake cheesecake is quite popular among desserts around the world. It has quite moist, cotton consistency and is very tangy to the taste buds. However, it shouldn't be confused with regular Japanese cheesecake which is baked and has no crust like most people tend to do these days. But that also means it's just as popular and it should be.
In fact, Japanese rare cheesecake is even preferred among other no-bake cheesecakes like those from European, American, and other kitchens. One reason is how simple it is. Like many like it, the recipe requires no eggs and that's a good thing. These normally would have to be separated before mixing. Instead, recipes tend to use gelatin as a stabilizer and therefore must be chilled.
Another reason the Japanese variation tends to beat out even other no-bake variants is that it uses yogurt instead of cream. This adds an extra layer of acidic properties to the base, making for a tartier and creamier flavor. It also makes the cheesecake more nutritious to eat for those who prefer healthier dessert items.
However, it must be noted that there are drawbacks with no-bake cheesecakes like this one. Firstly, the chilling can take far longer than baking--almost up to 8 hours time. And secondly, these types don't really hold up to room temperature as well as baked ones. So the cheesecakes have to be returned to the fridge immediately after use.
Japanese rare cheesecake and other no-bake variations require mostly the same type of equipment as baked cheesecakes do. The final phase of prep is where things begin to differ as it involves chilling as opposed to baking. Here is a list of all of the equipment required for this recipe:
- 7" (18cm) springform pan with removable bottom
- Parchment paper for lining the insides of the pan
- Food processor
- Electric mixer (standing or hand type)
- Microwave-safe bowls (at least 3 ranging from small to medium)
- Cling film for sealing the top of pan used
Japanese Rare Cheesecake
|Prep time||Ready in||Yields|
For the biscuit:
- 1 cup biscuits of choice (8)
- 4 tablespoons softened butter
- 1 tablespoon sugar
For the filling:
- 7 grams gelatin (1 sachet)
- 3 tablespoons water
- 1 cup softened cream cheese, (1 pack)
- 1 cup yogurt
- 1/2 cup white sugar
- Juice from 1/2 lemon
- 1 teaspoon vanilla extract
- Flip the springform pan upside down on a table. Place a sheet of parchment over the bottom and cut around the ends with scissors to form a circular sheet. Flip the pan over and line the bottom with the circular sheet. Set aside.
- For the biscuit crust, place the butter in a microwave-safe bowl and melt in the microwave for 30 seconds. Alternatively, place it in a small pan and melt over an oven at low heat for the same duration.
- Mince the biscuits in a food processor. Add the melted butter and sugar while it processes. Alternatively, crush the biscuits with hands, then wrap in cheesecloth and pound them with a food mallet or rolling pin. Mix everything together until the contents come together to resemble wet sand.
- Pour the crust mixture over the parchment-lined bottom of the pan. Press down on the mixture with a fork to flatten it, leveling evenly in the process. Seal the top with cling film and chill in the refrigerator for 15 minutes or until firm.
- Place the cream cheese in another microwave-safe bowl and heat it in the microwave for 30 seconds or until softened. Transfer the cream cheese to a bowl and add the yogurt and sugar and beat together with an electric mixer set at medium speed until combined. Add the lemon juice, and vanilla extract and continue beating until combined.
- Prepare the gelatin by pouring 3 tablespoons of water into a small microwave-safe bowl and sprinkling the 7 grams of gelatin over it. Set aside for 5 minutes to allow the gelatin to bloom, then heat the gelatine mixture in a microwave until it dissolves and stir it once it finishes. Alternatively, heat the mixture into a bain-marie.
- Add the finished gelatin mixture to the cream cheese mixture and stir together until fully combined to complete the filling. Pour the filling over the biscuit crust in the pan. Reseal the pan and chill in the refrigerator for 4-8 hours or until the filling turns firm before serving. Serve plain or with berries.
© 2021 Ryan Fanus
Ryan Fanus (author) from Bridgetown on March 29, 2021:
Urwa from East County & Cooking and Baking Expert on March 26, 2021: