Japanese Style Lemon Rare Cheesecake (no bake)
Japanese-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!
- Prep time
- 20 min
- Cook time
- 3 hr 2 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 70 g graham crackers
- 50 g unsalted butter
- 1 lemon (zest)
- 7 g gelatin powder
- 60 ml cold water
- 300 g cream cheese
- 300 g plain yogurt
- 90 g white caster sugar
- ½ lemon (juice)
- 1 tsp vanilla essence (or half the amount of vanilla extract)
- toppings of your choice (lemon slices, mint leaves, mixed berries etc.)
Instructions
- 1
Place 50 g unsalted butter into a heatproof container and microwave in 20 second intervals (mixing each time) until fully melted.
- 2
Grate the zest of 1 lemon into the melted butter and mix.
- 3
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.)
- 4
Pour the melted butter into the bag and massage it until it's all absorbed into the crumbs.
- 5
Pour the buttery crumbs into a lightly greased cake pan and press them down firmly with a flat-based glass. Store it in the fridge while you prepare the rest of the cheesecake.
- 6
Pour 60 ml cold water into a small microwavable bowl and sprinkle in 7 g gelatin powder. Mix and leave to bloom for 5-10 minutes.
- 7
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.
- 8
Whisk the cream cheese until it becomes smooth and lump free, then add 90 g white caster sugar and whisk again until smooth.
- 9
Add 300 g plain yogurt and continue to whisk.
- 10
Squeeze in the juice of ½ lemon and add 1 tsp vanilla essence. Whisk gently until well incorporated.
- 11
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).
- 12
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.
- 13
Take the base from the fridge and pour the cheesecake mixture into the cake tin. (Optional step: For an extra smooth result, pour it through a mesh sieve.)Smooth over the top and leave to chill in the fridge for at least 3-4 hours. (Preferably overnight.)
- 14
Decorate with toppings of your choice and enjoy!