November 10, 2010

Rare Cheesecake/レアチーズケーキ

This post of Indirect Heat, Miso cheesecake, has made me realize that I haven't made "rare" (unbaked) cheesecake for quite some time. So, I made some rare cheesecake today. Note that my rare cheesecake is base-less.
Indirect Heatさんのこの記事Miso cheesecakeを読んで、しばらくレアチーズケーキを作ってないことに気付きました。そこで、今日はレアチーズケーキを作りました。私のレアチーズケーキは土台なしです。

Ingredients:
1 box (250 g) cream cheese
200 g plain yogurt
40 g sugar
1 tbsp yuzu juice
5 g gelatin
50 ml water to dissolve gelatin

材料:
クリームチーズ 1箱(250 g)
プレーンヨーグルト 200 g
砂糖 40 g
柚子果汁 大さじ1
ゼラチン 5 g
ゼラチンを溶かすための水 50 ml


The original recipe, written on the inside of the cream cheese box, says to heat the cream cheese for about 30 seconds in a 500-W microwave, but I cut mine into small pieces, put them in a bowl, add sugar, mixed, and left them at room temperature for about 1 hour until soft.
クリームチーズの箱の内側に書いてある、元のレシピーでは、クリームチーズを500Wの電子レンジで約30秒間加熱する、となっていますが、私は小さく切り、ボールに入れ、砂糖を入れ、混ぜ、柔らかくなるまで約1時間、常温で置いておきました。

Notice my Shigefusa kitaeji petty knife. Cooking is fun with this knife.
重房の鍛地ペティーナイフを見て下さい。この包丁があると料理が楽しいです。

If you want to follow the manufacturer's recipe exactly, use 60 g sugar (instead of 40), use 1 tbsp lemon juice instead of yuzu juice, and use 10 (90 g) biscuits and 40 g butter for the base. Put the biscuits in a vinyl bag, crush them by pounding, and mix with room temperature butter. Place them on the bottom of a 18-cm round mold.
メーカーのレシピーに正確に従うには、砂糖を(40 gではなく)60 g使って、柚子果汁ではなくレモン汁を大さじ1使って、土台にはビスケットを10枚(90 g)とバターを40 g使います。ビスケットをビニール袋に入れ、叩いて砕き、室温に戻したバターと混ぜます。それを18 cmの丸型に入れます。


About one hour later, the cream cheese became soft.
約1時間後、クリームチーズが柔らかくなりました。

As you may know, a yuzu has a lot of seeds in it.
ご承知のように、柚子には種がいっぱいあります。

Yuzu juice and seeds:
柚子の果汁と種:

Add yogurt, yuzu juice, and dissolved gelatin in this order, mixing well each time.
ヨーグルト、柚子の果汁、溶かしたゼラチンの順に入れ、その都度よく混ぜます。

Transfer to a 18-cm round mold (in my case, a plate), and put in the fridge for 2-3 hours.
18 cmの丸型(私の場合、お皿)に移し、冷蔵庫に2、3時間入れます。

Sorry, I can't take appetizing photos of my rare cheesecake!
私のレアチーズケーキを美味しそうに写真に撮れません!


It was tasty, but my daughter and I thought that it would have been better without the yuzu flavor.
美味しかったですが、娘も私も柚子の風味がないほうがいいと思いました。

To view a better photo of rare cheese cake, click here. As shown in the photo, rare cheese cake is sometimes served with some fruit sauce (blueberry sauce in this photo).
レアチーズケーキのもっと良い写真を見るには、ここをクリックして下さい。写真にあるように、レアチーズケーキはフルーツのソースと一緒に出されることもあります(写真ではブルーベリーソース)。

2 comments:

Bbq Dude said...

That base recipe is very similar to the one that I used. Funny, I had never heard of rare cheesecake until you described it - I had thought that Providence had made up that name themselves.

Too bad about the yuzu. I love yuzu flavour, but I can imagine it might not go well with cream cheese.

Hiroyuki said...

Bbq Dude: The yuzu flavor was quite noticeable when I had it right after the cake had set, but was less noticeable when I had it after supper. I have made rare cheesecake many times before, first with a base and some lemon juice. Then I started making my own versions, with and without citrus juice. The one I made with orange juice was quite good. I have also made a gelatin-less version, which was quite good because it was in liquid form (my children liked it) and was free from the gelatin flavor, which can be somewhat offensive.
I really don't care for the base because biscuits + butter should have a lot of calories, and besides, I don't think that the base goes well with the soft cheesecake.

My another attempt is to make cheesecake from plain yogurt and sugar only!