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.
For any pastry, flour is mixed with fat and liquid. We add fat to the flour to cover the gluten. Just as water and oil do not mix, the fat coats the gluten, keeping the water away. Making less gluten results in tender crusts. Recipes that call for butter also include another fat. This is because butter is 20 water and that extra shorting, oil, lard is to make up for that water to achieve the golden ratio for pastry: 3, 2, 1
3, 2, 1: three parts flour, two parts fat, one part liquid
People who want to decrease calories often remove some — or all — fat; others add whole grains to improve the nutrition; others add milk, stock, or even vodka for one reason or another. This means you can change the flour, fat and liquid to meet your needs.
This is the formula for standard French pastry.
Tier one (you must use) 2 cups All-Purpose flour (you will add flour throughout the rolling, so precision through grams is unnecessary) 168 grams or 6 oz (unsalted) butter as cold as possible 56 grams, 4 tablespoons shorteing or lard as cold as possible. Ice water Up to 1/4 teaspoon salt
Tier three(optional) Cinnamon or other sweet spices (for sweet crust) Fine herbs (for savory crust) Up to 1 teaspoon Vinegar (to weaken gluten) Up to 1 tablespoon sugar (to brown the crust) Up to 1/4 baking soda (to brown crust, works with sugar)
Cut the butter into chunks. Put the flour, salt, butter and shortning in a food processor with the S-Blade (pic 1 below) and pulse three times, which feels too short, but only three times. Turn on the machine and add all the water and vinegar all at once. In seconds it will form a ball, or otherwise clump together (pic 2). Stop the machine. To harden the fat and allow the dough to absorb the water, quickly place the dough in a plastic bag (pic 3) and put in the refridgerator for at least an hour or over night — you do not need to handle the dough (pic 4).
Take the dough out of the refrigerator and press it into a rectangular shape through the bag (pic 5 above). Put the contents on a floured surface (pic one below). Sprinkle flour on it and gently roll it out (pic 2). Sprinkle a little flour on it and fold it in half (pic 3). Sprinkle more flour and fold it into a quarter (pic 4). Put it back in the plastic bag and refrigerate for at least a half an hour.
Roll the dough into a rectangular shape (pic one below). Sprinkle flour and fold it into thirds, like a letter (pic 2 and 3). Roll again into a rectangular shape (pic 4). Sprinkle flour on it, fold it into thirds again and put it back in the refrigerator for at least half an hour.
Take out the dough and roll it into a rectangular shape and apply a very light dusting of flour then fold it into thirds (pics 1 and 2). Roll it out again and fold it into thirds. Apply just a little flour fold it into thirds and put it in the refrigerator for half an hour.
Take it out of the refrigerator. Roll it out one last time and fold it into thirds. Congratulations, you’ve made pastry. Cut it in half and freeze or refrigerate it. The next time you roll it out you can make a pie, a tart, a quiche.
Each time you fold cold dough, you create laters of fat. When that fat melts and the steam escapes it creates a flakey crust.
The principle is the same for any dough with hard fat. Each time you dust with flour, fold the dough into thirds and roll it out, you crate layers. As long as the dough is cold the fat stays sold and separate creating a micro layer of fat. However, it if gets warm, the fat melts into the flour. The dough is still good to eat, but it’s no longer flakey. Look carefully at this finished crust. The holes are from those small, thin layers of cold butter.
In the next post we’ll roll the dough into pie, tarts, and something very special.