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.