Japanese Air Cheesecake
By Lisa Kitahara · okonomikitchen.com
20 min + optional 30 min chill4 servings
A no-bake mousse-like cheesecake made by folding whipped cream into sweetened cream cheese for an ultra-light texture.
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| prepChill the whipping bowl in the fridge 15 min | ||||||
| prepBring cream cheese to room temperature | ||||||
| 125 g full fat brick cream cheese, softened | Beat cream cheese & sugar until smooth | Mix in vanilla | Fold cream cheese mixture into whipped cream | Pipe or spoon mousse into cups, crust or crumbs | Serve now, or chill 30 min for firmer set | Top with fruit & sauces just before serving |
| 25 g powdered sugar (or granulated white sugar) | ||||||
| 1 vanilla bean pod or 1 tsp vanilla extract, optional | ||||||
| 250 ml heavy cream (35-37% fat) | Whip cream to medium-stiff peaks | |||||
| 80 g crushed biscoff cookies (for crust) | Mix biscoff crumbs with melted butter | |||||
| 20 g melted salted butter (for biscoff crust) | ||||||
| 80 g crushed graham crackers (for crust) | Mix graham crumbs, sugar & melted butter | |||||
| 12 g sugar (for graham crust) | ||||||
| 20 g melted butter (for graham crust) | ||||||
| pre-made graham cracker crust | ||||||
| fresh fruit (berries, mango, banana, kiwi, peaches, etc.), for topping | ||||||
| caramel sauce, for topping | ||||||
| chocolate sauce, for topping | ||||||
| berry compote, for topping | ||||||
| biscoff spread, for topping | ||||||
| crushed Biscoff cookies, for topping | ||||||
| lemon curd, for topping | ||||||
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