Best 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 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.

JAPANESE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9-inch cake tin with cooking oil spray.
• Beat cream cheese with milk to soften.
• Add half of the sugar, egg yolks, cornstarch and lemon juice.
• Beat until smooth.
• Beat egg whites in a separate bowl until foamy.
• Gradually add remaining sugar and cream of tartar, to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes.
• Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
• Pour into cake pan and smooth the surface.
• Place cake pan into a larger roasting pan and place in lower rack of oven.
• Pour enough water into the roasting pan to come half way up the side of the cake pan.
• Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
• You can eat like this, or you can put jam on top of it.
• Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
• Then spread the glaze on top of the cake.
• If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 320°F (160°C).
• In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
• In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
• Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
• In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
• Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
• Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
• Pour the batter into the pan and shake to release any large air bubbles.
• Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
• Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
• Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
• Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
• Enjoy!