Japanese no-bake cheesecake, Rare cheesecake, is one of the most loved desserts in Japan! It is super creamy with a lovely slight taste of lemon. This is perfect as a treat, kids dessert, or gift for someone!
This creamy cheesecake is called rare cheesecake (レアチーズケーキ). It sounds weird in English but in Japan, this cake is one of be-loved desserts!
What is Rare Cheesecake?
Rare cheesecake means no-bake cheesecake in English. It is easy to understand that rare cheesecake is totally opposite from baked cheesecake. This name sounds weird but, it is one of the Wasei Eigo (和製英語) which is Japanese English or Japanese created words that sound like English. It is said that ‘rare’ came from the term used for steak. Steak can be called ‘rare’ or ‘medium rare’ to describe how well the steak is cooked. People named rare cheesecake using the same naming schema.
Where is Rare Cheesecake originally from?
Rare cheesecake was created in Japan. It is said that Top’s, an American-style restaurant in Akasaka in Tokyo, was the first to make rare cheesecake in 1964. From my own experience, rare cheesecake got popular in Japan after 2000. So many cake stores started offering it and there is a homemade easy rare cheese package that is sold in stores. Nowadays, I can say 99% of the cake stores sell rare cheesecake.
Ingredients for Japanese Rare Cheesecake
It is easy to make cake store level rare cheesecake at home! You only need some ingredients.
- cream cheese
- Oreos, cookies, or biscuits
- heavy (whipping) cream
- lemon juice
You can buy them at any grocery store! You don’t need to go to an Asian grocery store to make this Japanese recipe!
Other similar recipes to rare cheesecake
You can enjoy these recipes after making rare cheesecake!
How to make Japanese Rare Cheesecake
- 200 g cream cheese
- 30 g sugar
- 5 Oreos
- 25 g butter
- 150 ml heavy (whipping) cream
- 1 Tablespoon sugar
- 1/2 teaspoon lemon juice
- In a small Ziplock, add Oreos and crush them.
- After Oreos are crushed, move to a small bowl and add melted butter. Mix together.
- In a cake pan (or small dishware), add the Oreos to the bottom. Put in the fridge for at least 10 minutes.
- Bowl① : In a microwave safe bowl, add cream cheese and cover with cling wrap. Microwave for 1 minute to make it soft.
- Add 30g sugar in the bowl and mix with cream cheese.
- Bowl② : In a medium bowl, add heavy cream and whisk until it creates peaks and can hold its form.
- After the heavy cream is whipped, add 1 Tbsp sugar and whisk again.
- Add bowl① to bowl② and mix everything. After everything is mixed, add lemon juice.
- Bring the cake pan (or small dishware) from the fridge. Add the mixture to the cake pan. Lightly tap the pan on a flat surface a couple of times to get rid of any air bubbles.
- Put it in the fridge for at least 4 hours.
- You can eat by itself or adding some fruit on top is great!