Thursday, October 25, 2012

Ultimate Japanese Cheesecake

I can't remember what I was searching for when I stumbled upon this recipe... and created the ultimate japanese cheesecake with a rare raspberry cheesecake sandwiched between... "rare" as in like "rare" beef; uncooked cheesecake... :-)  Initially I thought, Wow... super special cake with a rare, hard to find recipe... bonus! But no... that was not the case! *haha*... OK recipe... 

The recipe for the japanese cheesecake is found here.

The original recipe for the rare cheesecake is found here but I have also included it below.

  • 100gm frozen raspberries (any berries can be used, try a mixed even...)
  • 125gm Philadelphia lite cream cheese
  • 100gm fresh cream or UHT lactose free cream
  • 3 tbsp fresh lactose free milk
  • 30gm sugar
  • ¼ tbsp lemon juice
  • # 2½ tsp gelatin
  • # ¼ cup hot water
Directions (3 ramekins or thin layer in 8" pan):
  1. Bring all ingredients except those marked with # to room temperature, then blend together using blender or food processor until smooth. Set aside.
  2. In a small bowl, mix together gelatin with hot water and stir until all gelatin is dissolved.
  3. Pour gelatin mixture into (1), pulse the blender to mix.
  4. Pour the mixture into ramekins or pan and chill in refridgerator until set.


    in cake version: I cut the japanese cheesecake into half, horizontally, then poured the blended rare cheesecake in & replaced the other half of the japanese cheesecake to form a sandwich pressing just gently so that the rare cheesecake spreads properly underneath...



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