No-Bake "Rare" Cheesecake with White Chocolate Mousse. No bake cheesecakes are called rare cheese cake in Japan. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces. It's easy to make this dessert at home.

It's hard to decide what to bring to a Christmas potluck party. These cakes are similar to Japanese rare cheesecakes, which are known for their incredibly smooth texture. A quintessential ingredient in no-bake cheesecakes, PHILADELPHIA Cream Cheese. You can have No-Bake "Rare" Cheesecake with White Chocolate Mousse using 16 ingredients and 14 steps. Here is how you cook it.

Ingredients of No-Bake "Rare" Cheesecake with White Chocolate Mousse

  1. You need of For the no-bake "rare" cheesecake batter:.
  2. It’s 100 grams of Cream cheese.
  3. You need 100 grams of Heavy cream.
  4. You need 100 grams of Yoghurt.
  5. It’s 60 grams of Granulated sugar.
  6. It’s 2 tsp of Lemon juice.
  7. Prepare 2 of and 1/2 grams Gelatin.
  8. Prepare 1 tbsp of Water.
  9. It’s of For the white chocolate mousse batter:.
  10. It’s 80 grams of Milk.
  11. It’s 10 grams of or less Granulated sugar.
  12. You need 1 of Egg yolk, large.
  13. It’s 45 grams of White chocolate.
  14. Prepare 80 grams of Heavy cream.
  15. You need 2 of and 1/2 grams Gelatin.
  16. You need 1 tbsp of Water.

Japanese Style Rare (No-Bake) Cheesecake Recipe – Japan Centre. This Japanese version of no-bake cheesecake uses yoghurt instead of cream, allowing for a more acidic flavour with the same creamy texture. Be it the fluffy "Baked Cheesecake" (often with gooey, molten center), the pillowy-soft "Soufflé/Cotton Cheesecake", or the chilled, no-bake "Rare Cheesecake" – the Japanese desserts are delicious and have become beloved far over Japan's borders, with no end of its popularity in sight. I understand that most kids do their chores I even convinced them to put clothes on and help me bake. {It's not every Saturday that I can be The kids reveled in this rare Saturday morning family breakfast.

No-Bake "Rare" Cheesecake with White Chocolate Mousse step by step

  1. Bring the cream cheese to room temperature. Dissolve the gelatin in water, then heat the bowl over boiling water..
  2. Line the circular molds with aluminum foil, then fill with your favorite sponge cake. (The sponge cake is optional.).
  3. Combine the cream cheese, granulated sugar, and lemon juice in a bowl, blending together over boiling hot water until smooth..
  4. Remove the mixture from Step 3 from the hot water, then briskly stir in the yoghurt, heavy cream, then gelatin..
  5. Fill the circular molds evenly, smooth out the surface, then chill in the refrigerator..
  6. For the mousse, dissolve the gelatin in water, then heat the bowl over boiling water. Add the egg yolk and granulated sugar, then whisk..
  7. Heat milk in pan, then remove from heat when it starts to boil around the edges, then add the mixture from Step 6..
  8. Strain the mixture from Step 7 while returning it to the pan, heat over low, then remove from heat once it starts to boil around the edges..
  9. Add the gelatin and white chocolate to the mixture from Step 8, melting the chocolate in residual heat..
  10. Transfer the mixture from Step 9 to a bowl, then chill over ice water..
  11. While the mixture from Step 10 is chilling, put the heavy cream in a bowl, and whip until it thickens to a yoghurt-like consistency..
  12. Add the mixture from Step 10 to the heavy cream from Step 11, and blend evenly. (If it appears too runny, chill over iced water to thicken.).
  13. Whisk together briskly, then pour on top of the "rare" cheesecake filling from Step 5, then chill in refrigerator until the mousse thickens. (Decorate as you like.).
  14. This is the white chocolate that I used (Dars). One box contains 45 g..

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