Rare Cheese Cake (ft. Pear jelly)
Rare Cheese Cake (ft. Pear jelly) is a medium Korean recipe that serves 6. 260 calories per serving. Recipe by Hanbit Cho on YouTube.
Prep: 1 hr 5 min | Cook: 20 min | Total: 1 hr 40 min
Cost: $88.12 total, $14.69 per serving
Ingredients
- 120 g Digestive Biscuits (crushed fine)
- 45 g Unsalted Butter (melted)
- 100 g Yuja Puree (fresh or frozen, thawed)
- 30 g Water (for yuja jelly)
- 30 g Granulated Sugar (for yuja jelly)
- 2 sheets Gelatin Sheets (softened in cold water)
- 100 g Pear Puree (fresh or canned, pureed)
- 30 g Granulated Sugar (for pear jelly)
- 2 sheets Gelatin Sheets (for pear jelly) (softened in cold water)
- 200 g Cream Cheese (room temperature, softened)
- 50 g Granulated Sugar (for filling)
- 15 g Lemon Juice (freshly squeezed)
- 100 g Greek Yogurt (plain, full‑fat)
- 100 ml Heavy Cream (room temperature)
- 3 sheets Gelatin Sheets (for filling) (softened in cold water)
- 100 g Pear Puree (for veil) (smooth)
- 20 g Water (for veil)
- 10 g Glucose Syrup (helps keep veil flexible)
- 10 g Granulated Sugar (for veil)
- 2 sheets Gelatin Sheets (for veil) (softened in cold water)
Instructions
Prepare the Cookie Base
Place the digestive biscuits in a food processor and pulse until fine crumbs. Melt the butter in a small saucepan, then pour over the crumbs and mix until evenly coated. Press the mixture firmly into the bottom of a 7 cm springform ring, creating an even layer. Chill in the freezer for at least 10 minutes to set.
Time: PT10M
Make Yuja Jelly
In a saucepan combine yuja puree, water, and sugar. Sprinkle softened gelatin sheets over a small bowl of cold water to bloom, then add to the saucepan. Heat gently, stirring until sugar and gelatin dissolve completely (do not boil). Pour the hot mixture into a shallow tray or silicone mold and place in the freezer until firm (about 30 minutes).
Time: PT10M
Make Pear Jelly Insert
Repeat the same process with pear puree, sugar, and gelatin sheets. Heat gently until fully dissolved, then pour into a small mold that fits inside the 7 cm ring. Freeze until solid (about 30 minutes).
Time: PT10M
Prepare the Cream Cheese Filling
In a mixing bowl combine cream cheese, sugar, lemon juice, Greek yogurt, and softened gelatin (pre‑bloomed). Stir until smooth. Add heavy cream and mix just until incorporated; do NOT whip. Transfer the mixture to a saucepan and warm over low heat for 2‑3 minutes to ensure the gelatin is fully dissolved. Remove from heat and let cool slightly.
Time: PT15M
Assemble the Cheesecake
Remove the frozen yuja jelly and pear jelly from their molds. Fill the piping bag with the cream cheese filling and pipe it into the prepared cookie crust, filling up to the rim. Gently place the frozen pear jelly insert in the center, then pour the frozen yuja jelly around it, smoothing the surface with a spatula. Return the assembled cheesecake to the freezer and set for at least 1 hour.
Time: PT10M
Make the Pear Veil
In a saucepan combine pear puree, water, glucose syrup, and sugar. Bring to a boil, then remove from heat. Add softened gelatin sheets and stir until fully dissolved. Allow the mixture to cool slightly (still fluid) and pour a thin layer onto a parchment‑lined tray, spreading evenly. Let it set at room temperature, then chill briefly to firm. Once set, use a round cookie cutter to cut a disc matching the cheesecake diameter.
Time: PT15M
Finish and Serve
Remove the cheesecake from the freezer, unmold it, and place the pear veil disc on top as a decorative garnish. Optionally brush a thin glaze of apricot jam diluted with water to add shine. Slice with a warm knife and serve immediately or keep frozen until serving.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 5 g
- Carbohydrates
- 28 g
- Fat
- 14 g
- Fiber
- 1 g
Dietary info: Vegetarian (contains gelatin), Contains gluten
Allergens: Dairy, Gluten, Gelatin
Ingredient Substitutions
- Instead of Digestive Biscuits: graham crackers, Marie biscuits
- Instead of Unsalted Butter: margarine
- Instead of Yuja Puree: yuzu puree, lemon zest + orange juice
- Instead of Granulated Sugar (for yuja jelly): powdered sugar
- Instead of Gelatin Sheets: powdered gelatin, agar‑agar (vegetarian)
- Instead of Pear Puree: applesauce
- Instead of Gelatin Sheets (for pear jelly): powdered gelatin, agar‑agar
- Instead of Cream Cheese: neufchâtel cheese
- Instead of Lemon Juice: lime juice
- Instead of Greek Yogurt: regular yogurt
- Instead of Heavy Cream: whipping cream
- Instead of Gelatin Sheets (for filling): powdered gelatin, agar‑agar
- Instead of Pear Puree (for veil): apple puree
- Instead of Glucose Syrup: corn syrup
- Instead of Gelatin Sheets (for veil): powdered gelatin, agar‑agar
Equipment Needed
- Food Processor
- Mixing Bowl
- Saucepan
- 7 cm Springform Ring
- Piping Bag
- Spatula
- Whisk (optional)
- Freezer
- Cookie Cutter (round) (optional)
Critical Steps — Do Not Skip
- Ensuring gelatin is fully dissolved without boiling.
- Pressing the cookie base firmly and chilling it before adding filling.
- Keeping the cream cheese filling un‑whipped for a dense texture.
- Pouring the veil thinly and cutting it precisely.
Chef Tips from the Video
- Use a kitchen scale for accurate biscuit and butter ratios; this ensures a stable crust.
- Bloom gelatin in cold water for at least 5 minutes; squeeze out excess water before adding.
- For extra citrus aroma, add a few drops of yuja essential oil to the yuja jelly (optional).
- Freeze the assembled cheesecake on a flat tray to keep it level.
Troubleshooting
Jelly is grainy or does not set.
Make sure gelatin is fully bloomed in cold water and dissolved at a gentle simmer. Increase gelatin by 1 sheet if the mixture is too liquid.
Cheesecake cracks when unmolding.
Allow the cheesecake to sit at room temperature for 5 minutes before unmolding, and run a thin knife around the edge to release it.
Veil is too thick or tears easily.
Spread the veil mixture thinner; if it thickens, re‑heat gently and re‑spread. Use parchment paper to aid removal.
Storage
Refrigerator: Can be kept in the refrigerator for up to 2 days, but texture will soften.
Freezer: Best stored frozen; keep sealed for up to 1 month.
Room temperature: Do not store at room temperature for more than 30 minutes.
Make-Ahead Tips
- Prepare the cookie base and both jellies up to 24 hours in advance and keep frozen.
- The cream cheese filling can be mixed a day ahead; store covered in the refrigerator.
- The veil can be made the night before and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of rare cheesecake in Korean pastry tradition?
Rare cheesecake, known as "no‑bake" cheesecake in Korea, became popular in the 1990s as a light, mousse‑like dessert that could be set with gelatin instead of baking. It reflects Korean bakers’ love for elegant, chilled desserts that showcase seasonal fruits such as pear and citrus flavors like yuja.
What are the traditional regional variations of rare cheesecake in Korean cuisine?
In Seoul bakeries, rare cheesecake often features green tea or red bean fillings, while in Jeju it may incorporate local tangerine (hallabong) or hallabong‑yuzu jelly. The pear and yuja version follows the modern trend of using Korean winter fruits for a fresh, tangy contrast.
How is a rare cheesecake traditionally served in Korean celebrations?
Rare cheesecake is typically presented on a decorative plate, sliced into small bite‑size portions, and served chilled during holiday gatherings, birthdays, and wedding receptions as a refreshing palate‑cleanser after heavier dishes.
What occasions or celebrations is Pear Rare Cheesecake traditionally associated with in Korean culture?
Pear Rare Cheesecake is popular during the autumn and winter months when pears are in season, and it is often served at family gatherings, Chuseok (Korean harvest festival), and end‑of‑year parties because its bright citrus notes symbolize freshness and good luck.
What makes Pear Rare Cheesecake special or unique in Korean pastry cuisine?
The combination of a buttery digestive crust, dense cream‑cheese filling, and two distinct fruit jellies (yuja and pear) layered inside creates a multi‑textured experience that is both visually striking and flavor‑balanced, a hallmark of contemporary Korean pastry innovation.
What are the most common mistakes to avoid when making Pear Rare Cheesecake at home?
Common errors include under‑hydrating gelatin, over‑whipping the cream for the filling (which makes it too airy), and not chilling the crust long enough before adding the filling. Each of these can cause the cheesecake to collapse or become grainy.
Why does this Pear Rare Cheesecake recipe use gelatin instead of agar‑agar for the jellies?
Gelatin provides a smooth, melt‑in‑the‑mouth texture that is traditional for rare cheesecakes. Agar‑agar sets firmer and can give a slightly rubbery mouthfeel, which would clash with the delicate cream cheese filling.
Can I make Pear Rare Cheesecake ahead of time and how should I store it?
Yes. Prepare the crust, jellies, filling, and veil up to 24 hours in advance, keeping each component frozen. Assemble the cheesecake the day of serving and keep it frozen until just before slicing. Store leftovers in the freezer for up to one month.
What texture and appearance should I look for when the veil is ready?
The veil should be a translucent, glossy sheet that is thin enough to be flexible but firm enough to hold its shape when lifted. It should have a smooth surface without bubbles and should easily release from parchment with a gentle peel.
How do I know when the Pear Rare Cheesecake is fully set and ready to unmold?
The cheesecake should feel firm to the touch and the jellies should be completely solid. After at least one hour in the freezer, run a thin knife around the edge, let it sit for a few seconds, then gently lift the ring. If any part sticks, let it sit a few more minutes at room temperature.
What does the YouTube channel Hanbit Cho specialize in?
The YouTube channel Hanbit Cho focuses on modern Korean pastry techniques, showcasing elegant desserts such as rare cheesecakes, tarts, and layered cakes, while emphasizing precise temperature control and creative fruit pairings.
How does the YouTube channel Hanbit Cho's approach to Korean pastry differ from other Korean cooking channels?
Hanbit Cho blends classic Korean flavor ingredients like yuja and pear with Western pastry methods, offering detailed step‑by‑step tutorials, professional plating tips, and a strong emphasis on using gelatin and mousse textures, which sets the channel apart from more traditional home‑cooking channels.
Last updated: August 15, 2026
