No Bake Cheesecake Japanese-Style
Try a Japanese version of one of the worldâ€™s favorite desserts with this Japanese-style cheesecake. The main difference between this and other no-bake cheesecakes is the use of yoghurt instead of cream. A variation that makes this cheesecake more nutritious than other cheesecakes, as well as giving it an extra level of acidity that will appeal to more adventurous palates.
For the biscuit base:
- 35g Butter
- 1 1/2 tbsp sugar
- 10 biscuits of your choice, crushed
For the cheesecake:
- 3/4 cups + 1 tbsp cream cheese
- 3/4 cups + 1 tbsp plain yoghurt
- 1/3 cups sugar
- 2 1/2 tbsp lemon juice
- 1 tsp powdered gelatine
- 3 tbsp hot water
How to prepare
- For the biscuit base, soften the butter at room temperature for about 10-15 minutes. Mix the butter, sugar and crushed biscuits together until crumbly like wet sand. Place the mixture into a lined or buttered tin and press firmly into the base. Chill in the refrigerator until ready to use.
- For the filling, place the cream cheese into a mixing bowl. Warm in the microwave for about 30secs (700W) to soften and make mixing easier. Add the yoghurt and sugar and mix well. Add the lemon juice and mix until fully combined.
- Combine the hot water and gelatine in a small bowl, stirring until the gelatine has dissolved. Add gelatine mixture to the cream cheese mixture and stir until fully combined. Pour the filling into the tin with the biscuit base.
- Refrigerate for 2-3 hours or until firm. Serve with your favorite jam or fresh fruits.
It is very refreshing and the perfect treat for hot summer days. Enjoy!
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