No-bake cheesecake which we call “Rare cheesecake” in Japan. Perfectly smooth and creamy with refreshing lemon flavor. A perfect recipe for summer that you can avoid using a hot oven.
What’s Rare Cheesecake?
No-bake cheesecakes are called “rare cheesecakes’ in Japan. One of the popular cheesecakes along with souffle cheesecake and baked cheesecake for Japanese people. It is normally made with cream cheese, mixed in with gelatin, sometimes plain yogurt or sour cream. It’s a cheesy and tangy and refreshing flavored cake. Rare cheesecake is the perfect dessert after a rich meal or in the summer season.
Rare Cheesecake Was My Very First Homemade Cake
Unlike the U.S., Japanese kitchens come with a stovetop typically not with an oven, like the home I grew up in. So when I started to get interested in baking at age 9, I had to choose recipes that didn’t require the oven. So the rare cheesecake was my go-to recipe until my family purchased an oven when I was a teen. Of course, I didn’t know how to decorate the cake I prepare now.
Substitute for Graham Cracker
Graham cracker crust is good for this cake, however, you can use any type of cookie or biscuit for the crust. Oreo is another of my favorite cookies to use for this cheesecake
Decoration Garnish
For the decoration, I piped with whipped cream, lemon curd, and garnished with fruits and edible flowers, and dried mango. Of course, you don’t need those fancy decorations. Just cheese filling and crust is yummy enough. Fresh berries or berry sauce is also a perfect combination with this rare cheesecake. Passion sauce, mango, cherry anything you like.
Can We Freeze This?
Yes, you can freeze this cake for up to 2 to 3 months. Defrost in the refrigerator for at least 6 hours before eating.
Ingredients
Crust
- 8 graham crackers
- 2 tablespoons of butter
Cheesecake fillings
- 8 oz (226g) of cream cheese (room temperature)
- ⅔ cup (162g) of sour cream (room temperature)
- ⅔ cup (160g) of heavy cream
- ¼ cup (45g) of sugar
- ½ tablespoon of lemon juice
- ⅔ packet (4.7g) of gelatin powder
- 2 tablespoons of water
Lemon Curd
- 1 whole egg
- 1 egg yolk ½ cup(90g) of sugar
- ½ cup (118ml) lemon juice
- 3 tablespoons (43g) of unsalted butter
- ⅓ packet (2.3g) of gelatin powder
- 1 tablespoon of water
Garnish
- edible flower
- crushed crackers
- dried mango
- whipped cream
- lemon curd
Instructions
- [Crust] In a large plastic bag or food processor, crush graham cracker to make fine crumbs. Add the melted butter, and mix until all of the crumbs are moistened.
- Pour the crumbs mixture into a 6-inch springform mold and firmly press it down into one even layer. Chill in the refrigerator for 15 minutes or until firm.
- [fillings] In a small bowl or cup, pour 2 tablespoons of water and add the gelatine. Set aside for 5 minutes to allow the gelatin to bloom. Use ⅔ for filling, ⅓ for lemon curd.
- In a medium bowl, add heavy cream and whip them until they become semi-stiff peaks.
- Place the softened cream cheese in a big bowl. If the cream cheese is not soft, microwave for 30 seconds, or until softened. Add sugar, whisk them until they become smooth. Then, add lemon juice and room temperature sour cream. Whisk them until completely combined.
- Take 2 to 3 tablespoons of cheese mixture into a microwavable small bowl, and add ⅔ of the amount of bloomed gelatine. Let the gelatine melt completely with the cheese mixture by heating the microwave for 15 to 30 seconds.
- Once the gelatine mixture is completely melted, stir a couple of times, then add them into the remaining cheese mixture, whisk well.
- Add ⅓ of the whipped cream into the cheese mixture, and mix them with a whisk. Repeat the process 2 more times, then switch to a rubber spatula, hold them from the bottom of the bowl. Make sure everything is well incorporated.
- Transfer cheesecake filling over the chilled crust. Smooth the top with an off-set spatula, and refrigerate for at least 4 hours or overnight until completely chilled.
- [Lomon Curd] In a small bowl, add egg, egg yolk, sugar, and lemon juice. Mix well with a whisk. Pour the mixture into a small stainless pot, heat up in medium-low heat, mix continually with a rubber spatula. Scrape along the bottom, cook 3 to 5 minutes, until thick, and start simmering. Remove from the heat, and add butter and bloomed gelatin. Mix well, and strain them with a fine-mesh strainer. Drop the plastic wrap and chill them in the refrigerator.
- [assemble and decoration] Loosen cheesecake from the springform pan. Drop or pipe lemon curd, and garnish with fruits and edible flowers.
Notes
-
1 packet of powdered gelatin is normally 7 grams. So use 2/3 of the packet(4.7grams) of powdered gelatin for cheesecake fillings. Use remaining for lemon curds.
2 comments
It look so great.
So delicious
Thank you!! I wish I can deliver it to your house.