• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sudachi Recipes
  • Home
  • Recipes
  • About
  • Videos
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Videos
  • Contact
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Videos
  • Contact
×
Home » Recipes » Sweets and Bread

Japanese Style Lemon Rare Cheesecake (no bake)

Published: May 14, 2020 · Modified: Sep 12, 2023 by Yuto Omura

Jump to Recipe Pin Recipe Leave a comment

Japanese style lemon rare cheesecake is a light and refreshing dessert, perfect for summer! The biscuit base is flavoured with lemon zest and the cheesecake mixture is made with yogurt and soft cream cheese creating a well balanced no-bake cheesecake with the perfect amount of zing!

no bake lemon rare cheesecake topped with a curled lemon slice and mint leaves

Disclaimer: This post contains Amazon affiliate links. Sudachi Recipes earn a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.

Jump to:
  • What is Rare Cheesecake?
  • Ingredients
  • Instructions for how to make Japanese Style Lemon Rare Cheesecake
  • Storage
  • Japanese Style Lemon Rare Cheesecake (no bake)

What is Rare Cheesecake?

Rare cheesecake is basically the Japanese term for a no-bake cheesecake. The best thing about no-bake cheesecakes is of course, you don't have to bake! This is great seeing as owning an oven in Japan is still considered a bit of a luxury.

This cheesecake recipe is light, zesty and perfect for summer (or any time of year!) when you don't feel like using the oven.

No-bake cheesecakes are usually not as heavy as their baked counterparts, but they can be equally delicious!

no bake lemon rare cheesecake topped with a curled lemon slice and mint leaves

A brief history of cheesecake in Japan

Japan's first cheesecake-like product existed during the Meiji period (1868-1912), and at that time it was called rice cheesecake. It was a combination of rice and cheese and was not well received and never became popular. The fact that Japanese people at that time were not yet familiar with the smell and taste of cheese is thought to be another reason why it did not become popular. After the war, the American people brought baked cheesecake, which was popular in the U.S. at the time, and it finally became known as cheesecake in Japan.

With the rising popularity of cheesecakes in Japan came new variations of the popular dessert. It is believed that the first rare cheesecake appeared in 1964 and was created by the specialised Western style cake shop in Asakusa, Tokyo called "Tops".

no bake lemon rare cheesecake topped with a curled lemon slice and mint leaves

How is Japanese Rare Cheesecake Different to regular no-bake cheesecake?

While baked cheesecakes often hold their shape by using eggs, many no-bake cheesecake recipes use whipped cream to help make the mixture thick and stable. However the main difference between regular no-bake cheesecakes and Japanese rare cheesecakes is the fact that they are usually set using gelatine instead of whipped cream.

Because of the use of gelatine, you can make Japanese style rare cheesecake with softer ingredients. I use yogurt in my recipe. The yogurt adds a little sourness and makes the cheesecake lighter. It also becomes a little more calorie friendly compared to using double cream.

A slice of lemon rare cheesecake topped with a mint leaf and served on a dark green plate

Ingredients

The great thing about this cheesecake is that it uses simply and easy to find ingredients! The main ingredients are:

  • Cream cheese
  • Yogurt
  • Sugar
  • Lemon
  • Vanilla essence
  • Gelatine powder

Let's go over a few ingredients in more detail!

Cream cheese

It wouldn't be cheesecake without cream cheese! Use a good quality cream cheese as it's one of the key ingredients. I often use Philadelphia because it's easy to find worldwide and you can't go wrong with it really!

Yogurt

Another key ingredient for this recipe in particular is yogurt. I use plain, unsweetened low-fat yogurt. It helps balance out the richness of the cream cheese with a hint of sourness, it also makes the cheesecake lighter and more refreshing.

Lemon

I use the zest of a whole lemon and mix it into the base, this means you can enjoy the lemon flavour throughout the whole cheesecake. I also squeeze the juice of half a lemon into the cheesecake mixture itself to add lemon flavour.

You can be creative with how you decorate the cheesecake. I like to utilize the lemon further by using a few slices to decorate the top. If you cut 1 slice just past the middle and pull the halves in opposite directions you can make a nice curled lemon slice like below.

how to make a decorative lemon slice

Vanilla Essence

While many people would argue that vanilla extract is always better, vanilla essence is more readily available in Japanese supermarkets and because I don't use vanilla that often, I find essence is enough for me. If you want to use extract instead, half the amount stated in the recipe otherwise the vanilla flavour might become too overpowering.

Gelatine Powder

gelatine powder and water in a small glass bowl

Similar to the vanilla essence vs extract situation, it's a lot easier to find gelatine powder than gelatine sheets in Japan. Whenever I make gelatine desserts I always use powder. Here are my tips for using gelatine powder.

  • First, measure out the cold water and sprinkle the gelatin on top. This helps prevent lumps of gelatine compared to pouring water over the gelatine.
  • Use cold or lukewarm water, not hot. If you use hot water, the powder expands too quickly and could cause inconsistency in the texture of the cheesecake.
  • Leave the gelatin in the water for 5-10 minutes so it can 'bloom'. This is when the powder granules absorb the water and expand.
  • After 10 minutes, the gelatin gets thicker but will still be lumpy.
  • Before adding it to your cheesecake mixture, you will need to heat and melt the gelatine. You can do this in a bain-marie over a saucepan of water, but microwaving is quicker and easier. Heat it in 20 second intervals until all the lumps have disappeared and the mixture is smooth.
  • Be careful not to overheat the gelatine, if the temperature goes over 75°C (167°F) the strength of the gelatine starts to degrade. This is why I recommend heating it in 20 second increments to avoid overheating. Stop once the gelatine is melted completely.
A slice of lemon rare cheesecake topped with a mint leaf and served on a dark green plate

Substitute: Gelatine Sheets

Some people claim that gelatine sheets or "gelatine leaves" are better than powder so if you want to use them you can! (I use powder because it's more easily accessible in Japan.)

2 sheets are equal to approximately 2 tsp (6.6g) of gelatin powder. In this recipe I use 7g of gelatine powder so about 4 sheets should be enough, although check the instructions to be sure.

Soak the sheets in cold water for about 5 minutes, then take out the sheets, squeeze out the excess liquid and melt them in 60ml of hot water. You can then just add them to the cheesecake mixture, the same as the powder. Make sure the sheets are fully dissolved before adding them to your cheesecake mixture.

Instructions for how to make Japanese Style Lemon Rare Cheesecake

Here are my step by step instructions on how to make perfect Japanese Style Lemon Rare Cheesecake every time! For ingredient quantities, see the printable recipe card at the bottom of the page.

Melt the butter

Start by cutting the butter into cubes and then melting it in the microwave in 20 second increments.

melted butter in a glass jug

Once it's fully melted grate the zest of one lemon and add it to the butter.

grating the zest of a lemon

Not only will the warmth of the butter help drawn out the flavour of the lemon zest, but it will also help evenly distribute it through the graham cracker crumbs.

melted butter with lemon zest

Make the base

Place the biscuits in a ziplock bag and crush them using a rolling pin. How fine you crush them depends on your personal preference, I'm personally not too thorough as I like a few larger pieces to add extra crunch to the base.

crushing biscuits in a ziplock bag
Use a food processor for a finer texture

Alternatively, you can blitz the biscuits with a food processor to make the crumbs super fine. This will create a neater and smoother finish. You can also pour the butter into the food processor and blitz again to combine the crumbs and butter.

Once the crackers are crushed, pour in the lemon infused butter and seal the bag back up.

pouring the melted butter into the crushed biscuits

Massage the butter around until all the crumbs are coated, it's mess free!

butter and crushed biscuits mixed in a ziplock bag

Finally pour the contents into a lined cake pan. I used a 15cm (approx 6 inch) cake pan to create a small yet tall cheesecake. I recommend using a springform pan or one with removable base so that it's easier to remove.

pressing cheesecake biscuit base with flat glass

Use a glass with a flat base to smooth it out and then store it in the refrigerator until later.

Soak the gelatine

Before making the cheesecake filling, sprinkle the gelatine powder into some cold water and allow it to bloom for 5-10 minutes. This allows the granules to evenly absorb water, softening it and making it melt more easily and evenly later.

gelatine powder and water in a small glass bowl

Make the cheesecake mixture

Heat the cream cheese in the microwave in 20-30 second intervals to soften up. (Alternatively you can leave the cream cheese out to reach room temperature 30 minutes before starting the recipe.)

softened cream cheese whisked smooth in a large glass bowl

Once the cream cheese is soft enough, whisk until smooth and add the sugar. A bonus to heating the cream cheese in the microwave is that the sugar dissolves more easily into the mixture.

adding sugar to soft cream cheese in a glass bowl

Whisk until the sugar is fully incorporated and then add the plain yogurt.

adding yogurt to cheesecake mixture

Next, add the lemon juice and vanilla essence. Essentially, you should whisk after adding each ingredient to ensure it's evenly distributed throughout the mixture.

adding lemon juice and vanilla essence to cheesecake mixture

Add the gelatine

The final step is melting the gelatine. You can do this over a bain marie (a glass bowl over hot water) but I find it easier to just heat it in the microwave in 20 second intervals, mixing each time. This will effectively melt the gelatine powder without overheating it, no additional dish washing required!

melted gelatine powder in a small glass bowl with silver spoon
Make sure the gelatine is completely melted with no lumps!

Once it's melted, simply add it to the cheesecake mixture and whisk gently so that it doesn't get too many air bubbles, but thoroughly so that it's evenly distributed through the filling.

pouring gelatine mixture into cheesecake mixture
Make it extra smooth

To ensure there's no stubborn lumps of cream cheese, sugar or gelatine, I recommend pouring the mixture through a fine mesh sieve. This extra step will ensure your rare cheesecake is flawlessly smooth.

Assemble and chill

Take the base and pour the cheesecake mixture over the top.

rare cheesecake mixture in cake tin

As the mixture is quite thin, I find there's no need to smooth out the top. However your mixture could be thicker depending on the brand of cream cheese, yogurt or even the climate (the mixture will be firmer in winter for example) so feel free to smooth the top with an offset spatula or the back of a spoon if you think it's necessary. If there are any air bubbles, pop them with a toothpick for a flawless finish.

Gelatine desserts typically take 3-4 hours to set in the fridge. Leave plenty of time if you are making it for guests, if possible, make it the night before.

Decorate

Once your rare cheesecake is set, feel free to leave it plain or decorate with lemon slices and mint leaves! You could also add whipped cream or berries, get creative!

set rare cheesecake topped with lemon slice and mint leaves

Finally, cut a slice and enjoy!

top down view of whole lemon rare cheesecake with a slice on the plate next to it

Storage

This cheesecake will need to be stored in the fridge. It can be kept for about 5 days in a sealed container. Alternatively, wrap it tightly with plastic wrap or foil.

Unfortunately because this rare cheesecake contains yogurt and gelatine, it does not freeze well.

A slice of lemon rare cheesecake topped with a mint leaf and served on a dark green plate

Because of the lemon juice and yogurt, this Japanese Style Rare Cheesecake is a little sour whilst being deliciously light and refreshing! I hope you enjoy it as much as we do!

A slice of lemon rare cheesecake topped with a mint leaf and served on a dark green plate

Japanese Style Lemon Rare Cheesecake (no bake)

Yuto Omura
How to make light and refreshing Japanese Style Lemon Rare Cheesecake made with yogurt and a zingy base flavored with lemon zest.
No ratings yet
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Chilling Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Desserts
Cuisine Japanese
Servings 8 portions
Calories 276 kcal

Ingredients
 
 

Tools

  • 15 cm cake pan - (6") springform or one with removable base is best
  • parchment paper - for lining the pan
  • sieve - optional

Base

  • 70 g graham crackers
  • 50 g unsalted butter
  • 1 lemon(s) - zest

Cheesecake filling

  • 7 g gelatin powder
  • 60 ml cold water
  • 300 g cream cheese
  • 300 g plain yogurt
  • 90 g caster sugar
  • ½ lemon(s) - juice - or 1 1½ tbsp for every half a lemon
  • 1 tsp vanilla essence - or half the amount of vanilla extract

Optional toppings

  • lemon slices
  • mint leaves
  • mixed berries
Prevent your screen from going dark

Instructions
 

Base

  • Place 50 g unsalted butter into a heatproof container and microwave in 20 second intervals (mixing each time) until fully melted.
    melted butter in a glass jug
  • Grate the zest of 1 lemon(s) into the melted butter and mix.
    grating the zest of a lemon
  • Place 70 g graham crackers into a zip lock back and crush them using a rolling pin until they become fine crumbs. (For a finer texture, you can use a food processor instead.)
    crushing biscuits in a ziplock bag
  • Pour the melted butter into the bag and massage it until it's all absorbed into the crumbs.
    pouring the melted butter into the crushed biscuits
  • Butter a 15 cm cake pan around the edge (or line with parchment paper) and cut a circular piece of parchment paper to line the bottom of the tin. (See note)
    baking tin lined with baking parchment
  • Pour the buttery crumbs into the cake tin and press them down firmly with a flat based glass. Store it in the fridge while you prepare the rest of the cheesecake.
    pressing cheesecake biscuit base with flat glass

Making the Filling

  • Pour 60 ml cold water into a small microwavable bowl and sprinkle in 7 g gelatin powder. Mix and leave for 5-10 minutes to allow the powder to bloom.
    gelatine powder and water in a small glass bowl
  • Add 300 g cream cheese to a microwavable bowl and heat in 20-30 second intervals, mixing each time until soft enough to whisk with ease.
    softened cream cheese whisked smooth in a large glass bowl
  • Whisk the cream cheese until it becomes smooth and lump free, then add 90 g caster sugar and whisk again until smooth.
    adding sugar to soft cream cheese in a glass bowl
  • Add 300 g plain yogurt and continue to whisk.
    adding yogurt to cheesecake mixture
  • Squeeze in the juice of ½ lemon(s) and add 1 tsp vanilla essence. Whisk gently until well incorporated.
    adding lemon juice and vanilla essence to cheesecake mixture
  • Your gelatine powder should of thickened by now. Fully melt the gelatine by microwaving in 20 second intervals and mixing each time OR melt in a double boiler (bain marie).
    melted gelatine powder in a small glass bowl with silver spoon
  • Once your gelatine is lump-free, immediately pour into your cheesecake mixture and mix gently to prevent air bubbles, but thoroughly so that it's evenly distributed.
    pouring gelatine mixture into cheesecake mixture
  • Take the base from the fridge and pour the cheesecake mixture into the cake tin. (Optional step: If you want make sure it's extra smooth, pour it through a sieve first.)
    rare cheesecake mixture in cake tin
  • Smooth over the top and leave to chill in the fridge for at least 3-4 hours. (Preferably overnight.)
  • Decorate with lemon slices, mint leaves or mixed berries (optional).
    set rare cheesecake topped with lemon slice and mint leaves
  • Enjoy!

Video

Notes

If you use gelatine sheets instead of powder, you will need about 4 sheets for 7g of powder.
If you don't have a baking tin with a removable base or spring form cake tin, cut two long pieces of parchment paper and lay them in a cross underneath the circular piece. They should be going across the middle vertically and horizontally, hanging over the edge so that you can use them to pull the cheesecake out later. If you use this technique I recommend being sure to line the edges of the pan with baking parchment too, this will prevent the sides from sticking.
For a 18cm pan (7") multiply the recipe by 1.5
Click here to add your own private notes.

Equipment

15cm (6 inch) Cake Tin
Fine mesh sieve

Nutrition

Serving: 112.9gCalories: 276kcalCarbohydrates: 20.1gProtein: 6gFat: 20.9gSaturated Fat: 12.48gPolyunsaturated Fat: 0.74gCholesterol: 56mgSodium: 173mgFiber: 0.2g
Keywords Cheesecake with yogurt, how to make lemon rare cheesecake, how to make no-bake cheesecake, how to make rare cheesecake, Japanese no bake cheesecake, Japanese rare cheesecake, Japanese rare cheesecake recipe, Japanese style cheesecake recipe, Lemon no bake cheesecake, Lemon rare cheesecake recipe, rare cheesecake, rare cheesecake recipe
Tried this recipe?Let us know what you thought!

Reader Interactions

Leave a star rating and feedback or ask a question! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Yuto

Profile picture

Thanks for visiting Sudachi Recipes. My name is Yuto and I'm a Japanese guy with a passion for food. Here I share tasty and accessible recipes so that you can bring a taste of Japan to your own kitchen.

More about me
  • Pinterest
  • Instagram
  • Facebook
  • YouTube
  • TikTok

Get My Free E-Book

Everyday Japanese Recipes E-Book front cover

Sign up for email updates and receive my free ebook! Click here to go to the sign up form!

Latest recipes

decorative temarizushi made with various seafood, eggs and vegetables topped with leaves, salmon roe, flowers and lemon slices

Temari Sushi (Bitesize Sushi Balls)

09/11/2023

Continue Reading Temari Sushi (Bitesize Sushi Balls)

Japanese dry curry on a white oval plate topped with green onions, red chilis and onsen tamago top down

Japanese Dry Curry Rice

09/06/2023

Continue Reading Japanese Dry Curry Rice

Yakitori donburi made with chicken, zucchini, green onions and bell peppers cooked in a yakitori-style tare (sauce) served in a black bowl and topped with green onion and shichimi

Yakitori Donburi (Japanese Chicken Rice Bowl)

09/04/2023

Continue Reading Yakitori Donburi (Japanese Chicken Rice Bowl)

Spicy beef gyoza with hot dipping sauce sprinkled with chopped green onion and dry chilis on a white plate

Spicy Beef Gyoza with Hot Dipping Sauce

08/28/2023

Continue Reading Spicy Beef Gyoza with Hot Dipping Sauce

Footer

back to top

Newsletter

Sign up to our newsletter for exclusive monthly updates and our free e-cookbook including 25 delicious everyday Japanese recipes! Click here to go to the sign up form!

Sudachi recipes

About Us
Recipes
Privacy Policy
Disclaimer
Recipe policy
Contact us
Media mentions

Food & Recipes

Beef
Pork
Chicken
Fish
Salads
Desserts
Recipe collections

  • Pinterest
  • Instagram
  • Facebook
  • YouTube
  • TikTok
  • Mail

Copyright © 2023 Sudachi Recipes

As an Amazon Associate I earn from qualifying purchases.