Best 3 Japanese Rare Cheesecake No Bake Recipes
Indulge in the heavenly delight of the Japanese Rare Cheesecake, a culinary masterpiece that combines the smooth, velvety texture of a cheesecake with the light and airy consistency of a soufflé. This unique dessert, known as "レアチーズケーキ" in Japanese, captivates the senses with its delicate flavor and ethereal texture.
Our curated collection of recipes offers a diverse range of Japanese Rare Cheesecakes, each with its own unique twist. From the classic recipe that embodies the traditional flavors of this beloved dessert to variations that incorporate exciting ingredients and flavors, such as matcha, hojicha, and chocolate, there's a recipe for every palate.
Whether you're a seasoned baker or a novice in the kitchen, our recipes are meticulously crafted to guide you through the process of creating this exquisite cheesecake with ease. With detailed instructions and helpful tips, you'll be able to replicate the magic of this Japanese delicacy in the comfort of your own home.
So, embark on a culinary journey to discover the wonders of the Japanese Rare Cheesecake. With our comprehensive guide, you'll be able to impress your loved ones with this extraordinary dessert that is sure to leave a lasting impression.
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 RARE CHEESECAKE (NO BAKE)
No bake cheesecakes are called "rare cheese cake" in Japan. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces. It's easy to make this dessert at home. Plan ahead -- Cheesecake requires 3 hours refrigeration time.
Provided by kittycatmom
Categories Cheesecake
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
BEST NO-BAKE CHEESECAKE
This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn't last long. This is good with any kind of canned or fresh fruit.
Provided by Debbie Clark
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time P1DT45m
Yield 12
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
- In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
Nutrition Facts : Calories 459 calories, Carbohydrate 35.8 g, Cholesterol 109 mg, Fat 33.9 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 20.7 g, Sodium 236.1 mg, Sugar 14.9 g
Tips:
- Ensure that the gelatin is completely dissolved before adding it to the cheesecake mixture. This will prevent lumps from forming.
- Chill the cheesecake for at least 4 hours, or overnight, before serving. This will allow the cheesecake to set properly and develop its full flavor.
- Garnish the cheesecake with fresh fruit, whipped cream, or other desired toppings before serving.
- If you don't have a springform pan, you can use a regular 9-inch cake pan. Just be sure to line the bottom of the pan with parchment paper to prevent the cheesecake from sticking.
- This cheesecake can be stored in the refrigerator for up to 3 days.
Conclusion:
This Japanese rare cheesecake is a delicious and unique dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its light and fluffy texture and creamy flavor, this cheesecake is sure to be a hit with everyone who tries it.
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