Japanese Style Lemon Rare Cheesecake (no bake)
https://sudachirecipes.comJapanese-style lemon rare cheesecake is a light and refreshing dessert, perfect for summer! The biscuit base is flavored 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!
Equipment
- 15cm (6 inch) Cake Tin
- Fine mesh sieve
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
Instructions
Base
- Place 50 g unsalted butter into a heatproof container and microwave in 20 second intervals (mixing each time) until fully melted.
- Grate the zest of 1 lemon(s) into the melted butter and mix.
- 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.)
- Pour the melted butter into the bag and massage it until it's all absorbed into the crumbs.
- 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)
- 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.
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.
- 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.
- Whisk the cream cheese until it becomes smooth and lump free, then add 90 g caster sugar and whisk again until smooth.
- Add 300 g plain yogurt and continue to whisk.
- Squeeze in the juice of ½ lemon(s) and add 1 tsp vanilla essence. Whisk gently until well incorporated.
- 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).
- 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.
- Take the base from the fridge and pour the cheesecake mixture into the cake tin. (Optional step: To make sure it's extra smooth, pour it through a sieve first.)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).
- Enjoy!
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
Nutrition
Serving: 112.9g | Calories: 276kcal | Carbohydrates: 20.1g | Protein: 6g | Fat: 20.9g | Saturated Fat: 12.48g | Polyunsaturated Fat: 0.74g | Cholesterol: 56mg | Sodium: 173mg | Fiber: 0.2g