Recipe: Tom & Jerry Cheesecake

So I’ve been seeing these cheese-shaped cheesecakes popping up on my Instagram feed lately – created by a few cafes in South Korea and Thailand! (I am officially DEEP in the do-it-for-the-gram recipe hole.)

With my non-existent knowledge in Thai and Korean, I dug around to learn that they are named after the famous cartoon: Tom & Jerry. There are a few videos on Youtube (in Korean ASMR) and after some nights of careful observation, I managed to piece out a recipe.

I was so excited to find the silicone moulds on ebay, which seems to be marketed for making DIY soap bars. I recommend purchasing the ones that come as a singular mould as it is easier to unmould the cakes. And in case you’re worried about using the temperature tolerance of the silicone moulds, the recipe does not involve high temperatures so these moulds should be more than able for this purpose.

The cheesecake itself is quite simple as the Youtube videos suggested: your standard no-bake cheesecake recipe encased in yellow-coloured white chocolate.

I found it a bit difficult to achieve a uniformly thick white chocolate coating because the white chocolate seized (i.e. got lumpy). To avoid this, add the yellow food colouring to the chocolate before melting and also melt over hot, but not boiling, water.

Instead of the usual no-bake cheesecakes of cream cheese and double cream, I changed it into the Japanese version of the cheesecake, which they call Rare Cheesecake (レアチーズケーキ). This uses yoghurt to add a bit of tang, whipped cream for that light airy-ness that Japanese people seem to be addicted to, and also gelatine to help it set. (Almost like a chocolate mousse kind of texture.)

I also decided to add a biscuit layer, like a normal cheesecake, to add some crunch – all I did was cut a standard-sized digestive biscuit into a triangular piece that fits just smaller than the mould. Pretty straightforward, huh?

When I removed it from the mould I couldn’t believe my eyes – it’s SO CUTE!

Tom & Jerry Cheesecake
Makes a 5 slices (mould size approx. 7cm x 9cm x 5cm)
300g white chocolate
2 tsp yellow food colouring
150g cream cheese
45g caster sugar
100g Greek yoghurt (plain yoghurt is also fine)
15ml lemon juice (about a strong squeeze)
100g whipped cream
5g gelatine
30ml hot water (for the gelatine)
5 digestive biscuits (plus extra in case any breaks)
  1. In a pot, add hot water. Set another mixing bowl on top and add the white chocolate and food colouring. Set aside for the chocolate to melt and stir.
  2. Pour a generous amount of melted chocolate into the mould and swirl it around, making sure that all sides are covered.  Flip the mould upside down so any excess chocolate drips out. You want to solid layer that is not too thin or too thick – aim for about 2mm thickness. Chill in the fridge until the chocolate hardens. Save the remaining chocolate for later.
  3. Using a knife, trim away segments of the digestive biscuits such that you are left with a triangular base. Set aside.
  4. Sprinkle gelatine powder to the hot water and quickly stir until the gelatine has dissolved. Set aside.
  5. In a large mixing bowl, whip cream cheese and sugar together. Add yoghurt, lemon juice and mix until incorporated.
  6. In another bowl, whip the double cream to soft peaks and set aside.
  7. Add 2 teaspoons of the cream cheese and yoghurt mixture to the gelatine liquid and mix until no visible lumps. Add the gelatine mixture back to the cream cheese and yoghurt and mix until well incorporated. Add the whipped cream and fold. 
  8. Using a spoon or a piping bag, fill the white chocolate-lined moulds leaving 1cm from the top. Place the digestive biscuit base into the center and push down lightly.
  9. Melt the remaining white chocolate and spread over the top of the mould, ensuring that the edges are sealed.
  10. Chill in the fridge for 3 hours to overnight.
  11. To unmould, gently pull away the sides, then push the bottom of the mould up to invert the mould. The white chocolate should come away fairly easily, but be careful of applying too much pressure otherwise the chocolate layer may crack.

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