Japanese Rare Cheesecake No Bake Recipes

NO-BAKE CHEESECAKE

Steps:

• Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin.
• Transfer to a bowl. Combine well with butter and sugar (if using).
• Transfer 1/3 of the mixture into a 15 cm cake mold. Spread evenly before using the bottom of a glass to press the mixture onto the base. Pack it down as much as possible.
• With the glass sitting on the crust center, spread the remaining crumbs around the cake perimeter. Move the glass to pack the surrounding crumbs as even and tight. Refrigerate while you prepare the filling.
• Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.
• In a medium bowl, smoothen the cream cheese with a rubber spatula until creamy. Mix in sugar. Then add lemon juice (if using) and yogurt. Mix until the mixture becomes really smooth.
• In a cold bowl, whip the cream until thick and creamy with a cold whisk. Cold equipment will speed up the whipping process.
• Fold the whipped cream into cheese mixture.
• Melt the bloomed gelatin in a microwave or bain-marie. Heat just until it is fully dissolved. Combine well with the cheese mixture.
• Pour mixture into prepared crust base. Spread and smoothen the top with an offset spatula.
• Cover and refrigerate for at least 6 hours or best overnight. The cake will set better when chilled longer. To remove the cake ring, wrap the sides with a hot wet towel until it loosens up. Then, slice and enjoy!

JAPANESE CHEESECAKE

Steps:

• Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
• Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
• Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
• Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
• Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
• Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
• Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.

JAPANESE RARE CHEESECAKE (NO BAKE)

Steps:

• Mix gelatine powder and water in a small cup and set aside.
• Combine crushed graham crackers, melted butter, and sugar in a bowl.
• Press the crumbs into the bottom of a round cake pan (8 inch).
• Stir cream cheese in a bowl until soften. Heat water and gelatine mixture in the microwave until becomes liquid. Add yogurt, sugar, lemon juice, and gelatine into softened cream cheese and mix well.
• Pour the filling into the crust and spread evenly. Refrigerate the cake for 3 hours, or until set. Serve with your favorite fruits, fruit sauce, or jam.

FLUFFY JAPANESE CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Grease a 9 inch springform pan with nonstick cooking spray.
• Place a round of parchment in the bottom of the pan. Line the sides of the pan with 4 inch wide parchment paper.
• Wrap the outside of the pan with aluminum foil.
• Add milk, cream cheese and butter to a saucepan. Over medium heat, whisk ingredients until smooth. Set aside to cool.
• In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour.
• Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks.
• Working in batches, fold the eggs whites into the egg yolk mixture. Gently fold until ingredients are combined.
• Pour the batter into the prepared springform pan. Place in a roasting pan or rimmed baking sheet. Gently shake to remove any air bubbles.
• Place in oven and add enough warm water to come up 1 inch up the side of the springform pan. Bake at 325 for 30 minutes.
• Reduce oven temperature to 275 and bake for 45-50 minutes until the cake is golden brown and jiggly.
• Allow the cake to rest for 10 minutes.
• Working quickly flip the cake out on to your hand. Remove the parchment paper from the sides and bottom. Place on a large plate.
• Dust with confectioners sugar. Slice using a serrated knife and serve with fresh berries.