strawberry double cheesecake.

strawberry double cheesecake

mamabok's request was cheesecake, here is cheesecake. two, in fact: a "rare" japanese cheesecake with puréed strawberries sandwiched between two halves of a baked japanese cheesecake, inspired by lydia's beautiful double happiness cheesecake.

both varieties employed are more commonly found in japan than the heavy new york-style cake, hence the "japanese" moniker. "rare" is just an allusion to the fact that is uncooked (as in a rare steak), just yogurt, cream cheese, strawberries and sugar set with a little bit of gelatin. i adapted a recipe from about.com for this. the baked cheesecake contains less than half the cream cheese of your average american style cake, and has a soft, silky, fluffy texture from whipped egg whites. it is because of this that it is sometimes known as a cheesecake soufflé (or soufflé cheesecake). i modded betty shimabukuro's recipe, as i actually encountered the same problems she did when trying other recipes on the web. no matter, this one turned out fine.

strawberry double cheesecake

"rare" layer:

1 package/8oz cream cheese, softened
1 cup yogurt-plain, vanilla or strawberry-flavoured, your choice
1- 1 1/2 cups fresh or frozen (thawed) strawberries, puréed
1/3 cup sugar, more if the strawberries aren't sweet
2 tbsps lemon juice
1 packet/1 tbsp powder gelatin
1/4 cup water

mix gelatin and water in a small container, set aside. put gelatin mixture into microwave and heat for about a minute. dump softened cream cheese, yogurt, fruit, sugar, lemon juice, and gelatin; mix well. pour the filling into an 8" cake pan lined with plastic wrap; spread evenly. refrigerate for a minimum of 3 hours or overnight.

baked layer:

1 package/8oz cream cheese, softened
1/4 cup heavy whipping cream
1/2 cup sugar
3 eggs, separated
1/4 cup cornstarch
2 tablespoonfuls lemon juice
1/2 teaspoon cream of tartar

preheat oven to 325˚F . place a parchment round on the bottom of an 8-inch round cake pan or springform pan.

beat cream cheese and cream together. add egg yolks, cornstarch, lemon juice, and half the sugar until smooth. beat egg whites in a separate bowl until foamy with a hand mixer. add remaining sugar and cream of tartar, beating until soft peaks form. slowly fold beaten egg whites into cream-cheese mixture, until thoroughly combined. pour into cake pan and smooth the surface. place cake pan into a larger roasting pan and place in lower rack of oven. pour enough boiling water into the roasting pan to come halfway up the side of the cake pan. bake for 40 to 50 minutes, until cake has pulled away from the pan, and a pick inserted into the center comes out clean.

cool in the pan on a rack (it will deflate), then unmold cheesecake. refrigerate for at least three hours. once cooled, carefully cut the cake in half horizontally so you have two layers. unmold the rare cheesecake and place it on top of one layer. spread a layer of strawberry jam or cut fruit, if you want. top with second baked cheesecake layer. since the baked cheesecake will have shrunk a bit, a little trimming of the middle layer will be necessary. you can serve it immediately, but i prefer to cover the cake with plastic wrap, and refrigerate so that the layers "settle"a bit.


The cheesecake is a beauty! Cool and light looking. Lovely photo.

hi acornbud, i think i prefer the lighter japanese cheesecake to the new york style one. i'm not completely sold on the rare one, but it works pretty well combined with the baked one.

Awwww..!! yer too sweet..!! thank you ..!! i love the cheesecake.. so pretty..! i bet they were yummy..!!

Oooh looks yummy! I'm so glad I discovered your blog through Tastespotting - it's fabulous!

That double cheesecake looks amazing!

Oh! it looks soooooo lovely! I love cheeseckaes, and this double cheese cake is gonna b just too good, i'll try it and let you know. Thanks for sharing its recipe!!


combining baked and gelatin cheesecake - why haven't I thought of that?:) That combination must be wonderful! I mus try that one out with the lot of berries stacked into the freezer.

What an interesting cheescake, Santos!

This looks fantastic!

Does your powder gelatin packet contain only 1 tbsp? Or do you mean one packet of gelatin plus 1 tbsp of gelatin?

The cheesecake looks great! Is it possible to use pectin instead of gelatin?

hi mamabok, just for you :)

hillary, thanks for stopping by,i hope you'll return.

kevin, it was super-fluffy, but still quite rich.

hi mona, let me know how it turned out for you!

evelin, yes! any berry should work.

hi patricia, i love the textures of both, they are an interesting pair :)

hi oiyi, yes, the packets of gelatin i have are 1 tablespoonful each, so in case you have different sized packets, measure out the one tablespoon.

hi reena, i was just wondering if it would work as well with agar-agar. i don't really know the different gel properties of gelatin v agar v pectin, but maybe somebody reading this might...?

Am I reading correctly that the baked layer has no flour in it whatsoever????

If I try this with Agar or Pectin, I'll let you know how it works.

hi reena, how are you? there is cornstarch/corn flour as a binder, which you can substitute or combine with wheat flour, as long as it's still 1/4 cup.

hello! i am pleasantly surprised to see pictures you took from your trip in manila - i grew up there and with all those things and now living in san francisco... i hope you had a great trip in manila... btw, i love your blogs - i bookmarked it...

hi melissa! thanks for stopping by and commenting. i hope you come by again!

Hi, stumbled upon your blog while searching for Japanese cheesecake recipes. ^_^

Wow, that double cheesecake looks so wonderful! Am really tempted to make it now.

Just wondering, instead of a fruit-based flavor for the rare layer, would it be possible to make it green tea-flavored (using matcha powder)?

Do you think it would be nice? Or would I need to add matcha powder to the baked layers as well?

What kind of yogurt did you use in your picture?

hi PA V, it was whole milk yogurt for sure, but i don't remember if it was Sonyfield brand or Nancy's, but those are the two I use the most, unless it's greek yogurt, and then I use Fage brand (i didn't use greek yogurt for this). I would definitely use lowfat or full fat yogurt to avoid curdling or separating.

oh wait, PA V, the full fat/low fat thing is if you were to heat the yogurt but in this case, you don't.