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レアチーズケーキ (Japanese Rare Cheesecake)

Käsküeche (Japanese Rare Cheesecake) is a traditional Japanese recipe for a classic lemon-flavoured no-bake cheesecake of cream cheese and whipped cream on a biscuit base. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Japanese Rare Cheesecake (レアチーズケーキ).

prep time

30 minutes

cook time

240 minutes

Total Time:

270 minutes

Additional Time:

(+cooling and chilling)

Serves:

4

Rating:

Tags : Cheese RecipesCake RecipesJapan Recipes

Rare cheesecake was created in Japan. It is said that Top’s, an American-style restaurant in Akasaka in Tokyo, was the first to make rare cheesecake in 1964. From my own experience, rare cheesecake got popular in Japan after 2000. So many cake stores started offering it and there is a homemade easy rare cheese package that is sold in stores. Nowadays, I can say 99% of the cake stores sell rare cheesecake. It's called 'rare' because it's uncooked.

Ingredients:

200g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
30g sugar (or to taste)
5 Oreos
25g butter, melted
150ml double (heavy/whipping) cream
1 tbsp sugar
1/2 tsp lemon juice

Method:

Place the oreo biscuits in a plastic bag then beat with the end of a rolling pin to crush them.

Tip into a small bowl then mix with the melted butter stirring to combine. Press into the base of a small cake tin then chill in the refrigerator for at least 10 minutes to set.

Add the cream cheese to a microwave safe bowl and cover with clingfilm (plastic wrap). Place in the microwave and heat for 1 minute to soften.

Add the double cream to a bowl and beat until it forms peaks that hold their shape. Add 1 tbsp sugar to the cream and whisk once more.

Now add the softened cream cheese to the beaten cream mixture and whisk to combine. Now add the lemon juice and whisk again.

Remove the cake tin from the fridge and pour the cream cheese mixture over the biscuit crust.

Lightly tap the cake tin on your work surface a few times to remove any air bubbles.

Transfer to your refrigerator and chill for at least 4 hours before serving.