For Girls' Day Festival Hishimochi-style No-Bake Cheese Cake

Name: For Girls' Day Festival Hishimochi-style No-Bake Cheese Cake
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams Philadelphia cream cheese; 60 grams Granulated sugar; 250 grams Plain yogurt; 200 grams Heavy cream; 2 tbsp Lemon juice; 6 grams Gelatin leaves (4 pieces); 30 grams Strawberry jam; 1 Spongecake batter (30 x 30 cm baking sheet and 18 cm round mold); 40 grams ●Cake flour; 4 Eggs; 90 grams Sugar; 40 grams Unsalted butter; 15 grams ○Cake flour; 5 grams ○ Matcha; 200 ml Heavy cream; 20 grams Granulated sugar; 1 Decoration pen (pink); 1 Silver dragée balls (as needed); 1 Strawberries (as needed); 1 Meringue dolls (as needed)

cookpad.japan @cookpad_jp

For Girls's day festival, I wanted to please my daughters. It's light and delicious.

If you don't have dome shaped pan, use a bowl. The tip is to make this cake is to separate it into 2 days. Make the cake until the process 10, then all you need to do in next day is decoration.
If the cake is set completely, it won't break down. I used strawberry jam, but you can also use fresh strawberry puree. Recipe by Asaemon. (Yields one dome shaped cake 16 cm in diameter)

For Girls's day festival, I wanted to please my daughters. It's light and delicious.

cookpad.japan @cookpad_jp

For Girls's day festival, I wanted to please my daughters. It's light and delicious.

Saved

Ingredients

4 servings

No-Bake cheese batter
150 gramsPhiladelphia cream cheese
60 gramsGranulated sugar
250 gramsPlain yogurt
200 gramsHeavy cream
2 tbspLemon juice
6 gramsGelatin leaves (4 pieces)
30 gramsStrawberry jam
1Spongecake batter (30 x 30 cm baking sheet and 18 cm round mold)
40 grams●Cake flour
4Eggs
90 gramsSugar
40 gramsUnsalted butter
15 grams○Cake flour
5 grams○ Matcha
200 mlHeavy cream
20 gramsGranulated sugar
1Decoration pen (pink)
1Silver dragée balls (as needed)
1Strawberries (as needed)
1Meringue dolls (as needed)

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Steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.
7

Divide the batter in half, add the strawberry jam to one bowl.
8

Pour the batter with strawberry jam into the Step 5 pan, let it cool in fridge for 1 hour.
9

Then pour the plain batter and let it cool in another hour.
10

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.
11

When it has set completely, take it out from the pan. Do not worry if some of the cheese is showing.
12

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.
13

Draw a decoration using a chocolate decoration pen that has been preheated and softened in warm water.
14

Decorate with meringue dolls and dragees.
15

Slice the strawberries finely and stick in sides.
16

This is what the cross-section looks like.