This dessert is called ‘Rare Cheesecake’ in Japan. It is very popular over there but not so popular here in Melbourne. This Cheesecake is set by gelatine. This is the most basic and plain No-Bake Cheesecake recipe that I have been using for many years. Adding extra ingredients such as fruit, fruit puree or chocolate, you can create a variety flavours.
18cm Springform Cake Tin
Sweet Biscuits 125g
Butter 50g *melted
*Note: Very dry low-fat biscuits need more moisture. Add 1-2 tablespoons Cream, Milk or extra Butter.
Gelatine Powder 2 teaspoons
Water 2 to 3 tablespoons
Cream Cheese 250g
Sugar 1/4 to 1/3 cup
Greek Style Yoghurt 1/2 cup
Lemon Juice 2 tablespoons
Cream 1/2 cup *whipped
Line a cake tin (springform is preferable) base and sides with baking paper.
Process Sweet Biscuits until crumbled to fine crumbs. Mix with melted butter for the base and press into the prepared tin. *Note: Very dry low-fat chocolate biscuits need more moisture. Add 1-2 tablespoons Cream, Milk or extra Butter.
Sprinkle Gelatine Powder into Water in a small heat-proof bowl and soak for 5-10 minutes. Heat in the microwave for 20-30 seconds until hot, but do not boil. Using the electric beaters or a whisk, whip the cream until firm peaks form.
Using the same beaters or a whisk, mix softened cream cheese and sugar until smooth. Add Yoghurt and Lemon Juice and mix well. Gradually beat in the dissolved Gelatine until well combined. Fold in Whipped Cream.
Pour the mixture over the base and smooth the surface. Cover and refrigerate for several hours until firmly set.