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Before you jump to For Girls' Day Festival Hishimochi-style No-Bake Cheese Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got benefit from reading it, now let’s go back to for girls' day festival hishimochi-style no-bake cheese cake recipe. To make for girls' day festival hishimochi-style no-bake cheese cake you only need 22 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to cook For Girls' Day Festival Hishimochi-style No-Bake Cheese Cake:
- Get No-Bake cheese batter
- Get 150 grams Philadelphia cream cheese
- Get 60 grams Granulated sugar
- You need 250 grams Plain yogurt
- Provide 200 grams Heavy cream
- You need 2 tbsp Lemon juice
- Provide 6 grams Gelatin leaves (4 pieces)
- Provide 30 grams Strawberry jam
- Use 1 Spongecake batter (30 x 30 cm baking sheet and 18 cm round mold)
- You need 40 grams ●Cake flour
- Take 4 Eggs
- Use 90 grams Sugar
- Prepare 40 grams Unsalted butter
- Prepare 15 grams ○Cake flour
- You need 5 grams ○ Matcha
- Take <For decoration>
- Provide 200 ml Heavy cream
- Take 20 grams Granulated sugar
- Use 1 Decoration pen (pink)
- Provide 1 Silver dragée balls (as needed)
- Prepare 1 Strawberries (as needed)
- Take 1 Meringue dolls (as needed)
Steps to make For Girls' Day Festival Hishimochi-style No-Bake Cheese Cake:
- Sieve ● and ○& matcha twice into separate bowls. Line a parchment paper on baking sheet and sides of the cake pan. Separate the egg yolk from the white. Bring the cream cheese to room temperature. Soak the gelatin in water.
- Put the egg white into a bowl, add the sugar in 3 batches to whip with a hand mixer, making a hard meringue. Add the egg yolk and mix well.
- Divide the batter in 1/3 and 2/3 portions. Add ● in 2/3 of batter, when it mixes well, add 25 g of melted butter to stir. Pour the batter in the baking sheet. Bake for 10 minutes at preheated oven 180°C.
- Add ○ into 1/3 of batter, then add 15 g of melted butter to mix. Pour into a round mold and bake for 12 minutes at the preheated oven 180°C.
- Wrap the dome shaped cake pan with a plastic wrap lightly, cut the cake from Step 3 in suitable sizes and line on the pan. Fill in gaps as much as possible.
- Put the cream cheese in a bowl to knead. Add the granulated sugar to mix. Then add the yoghurt, lemon juice and heavy cream, stir in addition. Mix with a whisk in double broiler. When the mixture is warm to touch, add the dissolved gelatin to mix.
- Divide the batter in half, add the strawberry jam to one bowl.
- Pour the batter with strawberry jam into the Step 5 pan, let it cool in fridge for 1 hour.
- Then pour the plain batter and let it cool in another hour.
- Take out the paper from Step 4, and cover the with it. Then cover the entire cake bottom with a plastic wrap. Leave for more than 2 hours (or half day to 1 night) to rest the cake.
- When it has set completely, take it out from the pan. Do not worry if some of the cheese is showing.
- Whip the heavy cream and granulated sugar until it forms soft peaks. Spread the cream with a spatula, spread the cream from top to bottom on to the cake.
- Draw a decoration using a chocolate decoration pen that has been preheated and softened in warm water.
- Decorate with meringue dolls and dragees.
- Slice the strawberries finely and stick in sides.
- This is what the cross-section looks like.
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