Running a food YouTube channel, I eat more than should that’s why I started playing around with this classic Japanese cheesecake.
My original video featured three different cheesecakes but ran too long, so I’ve cut them — and this blog post — into three different recipes. Today, the original Japanese Rare Cheesecake with an optional modification to bring the calories way, way down.
- 250 grams Cream Cheese or Greek Yogurt
- 250 grams regular yogurt
- 5 grams of gelatin
- 3 tablespoons of water
- 60 – 80 grams of sugar (or sugar replacement)
- Flavorings (chose one)
- Matcha powder 1- 3 teaspoons
- Lemon Juice – 2-3 tablespoons
- Freeze dried strawberry powder 2 – 3 teaspoons
- 150 grams whipped cream or whipped milk (optional) (recipe follows)
- Drain regular yogurt overnight in a strainer to make the Greek Yogurt or use regular cream cheese.
- Bloom the gelatin in the water (at least five minutes).
- Combine the Greek Yogurt/Cream cheese with the yogurt, sugar, and flavoring and mix to combine.
- If the mixture is lumpy, strain it thought a mesh sieve into a new bowl.
- Melt the gelatin in the water by placing it in the microwave or in a double boiler.
- Add the melted gelatin to the Cream Cheese/Greek Yogurt mixture.
- Add the optional whipped cream or whipped milk, if using.
- Pour into pie shell, graham cracker crust, or other serving vessel.
- Chill at least six hours to over night.
Whipped Milk is an under appreciated way to add lift to desserts without all the calories. It’s a blank canvas onto which you can add different flavors that are incorporated into your desserts.
- 300ml (1 ¼ cups whole milk)
- 5 grams gelatin
- 2 tablespoons sugar (optional)
- Any flavoring you like (optional)
- Bloom the gelatin in the ¼ cup milk.
- Melt the gelatin and let cool.
- Put the one cup of cold milk in a bowl and place that bowl over ice.
- Add the sugar and any flavorings, if you are using.
- Add the gelatin and stir to cool the mixture.
- Start to beat the mixture with an electric beater until soft peaks form. This will take about 10 minutes at medium speed.
- Keep cold until ready to use.
4 thoughts on “How to change a cheesecake from 124 calories to 32, the ‘Japanese Rare Cheesecake’”
Cheese cake is for Christmas holiday. Family tradition. But I also make it for July 4th, if people are coming over. I will have to try this recipe as there are some who are coming who really like cheesecake but do not need the calories.
Interesting, when it comes to my cheesecake though, the extra calories are my preference😋.
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That is because you, my fine, fine friend, have self-control. Me? If there’s a cheesecake in the house, it’s gone by morning. 😆🤣 (Which might explain the cow in the previous post.)
Enjoy your remaining days in Paradise, Janice. ❤️
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