For ➏filling:
200 g cream cheese, softened*
20 cl plain yogurt
70 g/5 tbs sugar
2 tbs lemon juice
1 tbs gelatin powder
5 cl water
crust:
100 g crushed digestive biscuits or graham crackers
3 tbs melted butter
1 tbs sugar
Mix gelatin powder and water in a small cup. Set aside.
Combine crushed biscuits, melted butter and sugar in a bowl. Press the crumbs into the bottom of a round cake pan (20 cm).
Stir cream cheese in a bowl until soften. Put water and gelatin mixture into microwave. Heat for 1 m. Add yogurt, sugar, lemon juice and gelatin into softened cream cheese. Mix well. Pour the filling into the crust. Spread evenly. Refrigerate the cake for 3 h.
Serve with your favorite fruits, fruit sauce, or jam.*Use mascarpone instead.
Japanese eat mostly fruit after dinner, but in recent decades western-type desserts have become popular, such as cheesecakes, from the baked kind to this no bake type. This no bake kind is called rare cheesecake even in Japanese.
This late 19th century Japanese print shows a herd boy with a cow.
read a French go at Japanese cheesecake.
Read more cheesecake recipes: Belgian cheesecake
