This eggless no-bake cheesecake is based on a Japanese recipe, and it is known as rare cheesecake in Japan. It uses plain yogurt and gelatin to create a smooth, creamy, and slightly tangy cheesecake.
I enjoy the added creaminess of egg in no-bake cheesecake, but if you want the extra level of acidity, consider trying this rare cheesecake. The tanginess enhances the cream cheese flavor well. Visually, it also has a brighter white color than the one made with eggs.
This is a fairly easy recipe to make. The most important thing is to incorporate the mixture until smooth with as little lump as possible. The cake will then have a fine smooth texture.
Since my husband is a fan of cheesecake, I made this for his birthday. The previous year, I baked him a jiggly cheesecake, which has a similar bouncy texture to this Taiwanese castella cake. Wondering what other kinds of cheesecake I should make for the next birthdays.
- 110 g graham cracker or digestive biscuit
- 60 g unsalted butter melted
- 36 g brown sugar optional
- 35 g water
- 4 g (1¼ tsp) gelatin powder
- 150 g cream cheese at room temperature
- 50 g granulated sugar
- 10 g lemon juice optional
- 60 g plain yogurt
- 150 g whipping cream
- Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin.
- Transfer to a bowl. Combine well with butter and sugar (if using).
- Transfer 1/3 of the mixture into a 15 cm cake mold. Spread evenly before using the bottom of a glass to press the mixture onto the base. Pack it down as much as possible.
- With the glass sitting on the crust center, spread the remaining crumbs around the cake perimeter. Move the glass to pack the surrounding crumbs as even and tight. Refrigerate while you prepare the filling.
- Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.
- In a medium bowl, smoothen the cream cheese with a rubber spatula until creamy. Mix in sugar. Then add lemon juice (if using) and yogurt. Mix until the mixture becomes really smooth.
- In a cold bowl, whip the cream until thick and creamy with a cold whisk. Cold equipment will speed up the whipping process.
- Fold the whipped cream into cheese mixture.
- Melt the bloomed gelatin in a microwave or bain-marie. Heat just until it is fully dissolved. Combine well with the cheese mixture.
- Pour mixture into prepared crust base. Spread and smoothen the top with an offset spatula.
- Cover and refrigerate for at least 6 hours or best overnight. The cake will set better when chilled longer. To remove the cake ring, wrap the sides with a hot wet towel until it loosens up. Then, slice and enjoy!