Rare cheese cake (Japanese style no-bake cheese cake)
As per instructions on recipe-sheet of Japanese-brand gelatin product:
For 15cm round bake pan
Biscuit layer
Biscuit 50g
Unsalted butter 25g
Cheese cream
Cream cheese 200g
Fresh cream 200ml
Sugar 50g
Egg yolk 1
Lemon juice from half a lemon
Gelatin powder 7g
Water 30ml
1. Add crumbled biscuit layer to softened butter, and press mixture onto base of baking pan to form biscuit layer. Refrigerate.
2. Add water to gelatin powder.
3. Mix sugar and yolk in bowl; place bowl in hot water and whip mixture to consistency similar to that of mayonnaise.
4. In another bowl add cream cheese and stir till softened; to this add lemon juice, water and gelatin mixture, and sugar and yolk mixture.
5. Beat fresh cream for around 3 minutes, stir with mixture from previous step, pour into baking pan, and refrigerate.
PS. I have since come across an easier recipe. Essentially you can skip the egg, add 200g yogurt instead. And instead of half a lemon’s juice, 2 tablespoon will do.