I’ve made many cheesecakes: a Velveeta cheesecake, a cheesecake made with nondairy creamer, a cheesecake that jiggles when you shake it, even a cheesecake baked in an Instant Pot.
But this cheesecake takes the cake. It’s no-bake cheesecake that looks like a classic Tom & Jerry style piece of Swiss cheese — perfect for a party or a potluck!
So apparently an image of this cake was first shared on Twitter by @yukko_kitchen, and it sort of took off and then @yukko_kitchen very graciously shared the recipe with the world.
When I saw the recipe on Sora News, the thing I was most curious about, besides trying to see if I could get it to look like the iconic cheese, was what it would taste like.
Would it tastes like cheese? Or was it going to be savory? Because when your mind sees cheese, it thinks savory, but when it hears cheesecake it thinks sweet.
Looking at the ingredient list, with its cream cheese, yoghurt, sugar, and heavy cream, I quickly realized that it would in fact be sweet.
So get out your melon baller to scoop out the holes in your cheesecake. This recipe is so much fun!
Cartoon Cheese No-Bake Cheesecake
Equipment
- 6.5 inch spring form pan
- mixing bowl
- hand mixer
- spatula
Ingredients
- 12 grams gelatin (1 T + 1/2 t) unflavored
- 300 grams cream cheese (1 1/3 bricks) room temperature
- 300 grams yogurt (1 1/2 cups) plain
- 90 grams sugar (6T + 2t)
- 300 ml heavy cream (1 1/3 cups)
- 1 T lemon juice fresh
- 20 drops food coloring yellow
- 5 T water
Instructions
Cheesecake batter
- Dissolve 12 grams of unflavored gelatin powder in five tablespoons of water. Microwave on high for 30 seconds. Set aside.
- Combine cream cheese and yogurt with spatula or hand mixer.
- Add sugar in thirds, mixing well between each addition.
- Add lemon juice.
- Add heavy cream.
- Mix on low, slowly increasing the speed to high.
- When all ingredients are well incorporated, add yellow food coloring.
- Add dissolved gelatin. Whip it in well.
- Pour batter into pan, smoothing it out on top.
- Wrap in plastic wrap, then place it in refrigerator to sit overnight.
Unmolding & finishing
- When cheesecake has set up, take out of refrigerator and unmold.
- Soak melon baller and/or rounded measuring spoons in hot water. (You’ll want a few different sizes. Make sure to dry utensils off before using.)
- Scooping out holes of different sizes all around the cake until it resemble a classic wheel of Swiss cheese.
I’d make this (minus the melon baller)
Love all your videos and some of your recipes are part of my rotation
Thank you, Emmy!
Laurie in Upstate Northern New York (the Mohawk Valley)