There is a cafe which offers the best rare cheese cake in Aakasaka,Tokyo. It is called ‘Shirotae’. I still remember how it tastes, but cannot go there often anymore. I love smooth, dense but refreshing cheesecake.
Ingredients (for 18cm round pan)
200g of cream cheese *I recommend Philadelphia cream cheese. If your pack is 250g, it should work too.
60g of white sugar
200ml of cream
3 tablespoons of lemon juice
8g of gelatin powder *The amount you need may be different depending on the brand, so please check the instruction of your gelatin.
70ml of water
For crust,
100g of graham biscuits
60g of melted butter
Instruction
1. Place parchment paper on the bottom and the side of your pan.
2. Mix gelatin and 70ml of water in a small bowl.
2. Make crumb of graham biscuits, and mix with melted butter.
3. Pour the mixture into a pan, and make sure it spread evenly. Press the mixture well, and keep it in a fridge while you are making filling.
4. In a large bowl, add cream cheese. If you are using hard type, warm it in a microwave, 10 secs as a start until it becomes slightly softer.
5. Whisk it with an electric mixer (or a whisker), then add sugar and mix well.
6. Add cream and lemon juice and mix all again.
7. Check the mixture of gelatin if it is liquidy,and if not, warm it in a microwave 10-20secs.
8. Add the gelatin into 6, and mix well.
9. Pour the mixture into the biscuit crust, and rest it in a fridge 3-4 hours.